🇮🇳 Indian Vegetarian

Telangana Mughlai Kovakkai

Name: Telangana Mughlai Kovakkai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 4 tbsp Heavy Cream; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; a pinch Saffron; 4 tbsp, soaked Cashews; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 250 g, chopped Ivy Gourd (Kovakkai)

🇮🇳 Indian

Telangana kitchens keep their kovakkai mughlai close to the chest — this version follows the house rules: slow masala, honest heat. Ready in 40 minutes including prep.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Heavy Cream4 tbsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Saffrona pinch
Cashews4 tbsp, soaked
Ground Coriander1 tsp
Red Chili Powder1 tsp
Ivy Gourd (Kovakkai)250 g, chopped

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Blend the cashew paste silky-smooth and finish with cream and saffron on the gentlest heat.
6
Add the ivy gourd (kovakkai), turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

Cook it with your pantry → Share this page: /dish/23779

Watch how it's made

Video: Talakaya Kura Telangana Style || Lamb Head Curry || తలకాయ మాంసం కూర || · on YouTube