🇮🇳 Indian Vegetarian

Kongu Hara Masala Kovakkai

Name: Kongu Hara Masala 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; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 3 Green Chili; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1/2 cup Mint Leaves; 1 cup Fresh Cilantro; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 250 g, chopped Ivy Gourd (Kovakkai)

🇮🇳 Indian

A kongu reading of the classic — same soul, different ladle. 40 minutes of mostly hands-off cooking.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Green Chili3
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Mint Leaves1/2 cup
Fresh Cilantro1 cup
Ground Coriander1 tsp
Red Chili Powder1 tsp
Ivy Gourd (Kovakkai)250 g, chopped

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
Grind the green masala fine and bloom it briefly in the pot — never let it brown.
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.

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Video: ANDRA STYLE IVYGOURD MASALA | KOVAKKAI MASALA |TINDORA MASALA CURRY | DONDAKAYA CURRY | #foodieway · on YouTube