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Mandya Kovakkai Cutlet
🇮🇳 Indian Vegetarian

Mandya Kovakkai Cutlet

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Mandya cooking — Mandya Kovakkai Cutlet brings a pepper-coast touch with a classic cutlet finish. About 44 minutes from fridge to table.

Prep 19 min Cook 25 min Serves 4 Hard

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Red Chili Powder1 tsp
  • Ivy Gourd (Kovakkai)250 g, chopped

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

Chef's tip

Toast whole spices until fragrant before grinding.

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