🇮🇳 Indian Vegetarian

Seema Vankaya Kobbari Karam

Name: Seema Vankaya Kobbari Karam
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 1 tsp Dried Red Chilies; 1 tsp Red Chili Powder; 1 cup Grated Coconut; 2 cups, slit Ivy Gourd (Kovakkai)

🇮🇳 Indian

Ivy gourd in fresh coconut-chilli masala, the Telugu kobbari karam style. Restaurant comfort, home kitchen effort — the masala does the heavy lifting. Best with buttered rotis and a cold kachumber salad.

Prep 20 min Cook 43 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Curry Leaves2 sprigs
Dried Red Chilies1 tsp
Red Chili Powder1 tsp
Grated Coconut1 cup
Ivy Gourd (Kovakkai)2 cups, slit

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Soften the onions over medium heat till they slump and turn bronze at the edges.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Stir in the ivy gourd (kovakkai) and grated coconut, saute five minutes, then add hot water and cook covered until done.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Seema Vankaya Kobbari Kura | Coconut Curry | Babai Hotel | 2nd December 2019 | Full Episode · on YouTube