Wednesday, January 20, 2010
Kovakka thoran/ Ivygourd sauteed with coconut
This is hopefully a beginning of more salads on our blog. We desperately needed a break from baked goodies, you will understand! Hopefully a leaner but colorful series will follow with a few refreshing cracks into the world of baking and sweets mottled along the way.
Ivygourd(julienned)- 1 cup
Coconut (grated)- 1/3 cup
Turmeric powder- a pinch
Mustard- 1/4 tsp
Red chillies- 2
Curry leaves- 1 sprig
Shallot slices- 2tsp
1.Grind the coconut with turmeric, green chillies and shallot, coarsely.
2.Heat oil in a pan and do the seasoning, by first spluttering the mustard and then adding shallots, red chillies and curry leaves, sauting one by one.
3.To this mix in the ivygourd julienne and pour 1/4 cup water .
4.Mix everything well and cover with a lid.
5.Cook on medium low heat.
6.Cook till the ivygourd is done but still a bit crispy.