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Gadag Platter Cashew-Belt Kovakkai
🇮🇳 Indian Vegetarian

Gadag Platter Cashew-Belt Kovakkai

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Gadag cooking — Gadag Platter Cashew-Belt Kovakkai brings a cashew-belt touch with a classic dry fry finish. About 50 minutes from fridge to table.

Prep 25 min Cook 25 min Serves 4 Hard

Ingredients

  • Saltto taste
  • Tomato2, chopped
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Ivy Gourd (Kovakkai)250 g, chopped

Optional extras

  • Ghee1 tbsp
  • Lemon1/2

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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