Ennai kovakkai/ tindora/ ivy guard


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Preparation Time : 30 minutes
Cooking Time : 30-40 minutes
Serving : 5-6 members

 

Description

Any interesting recipe to idea I get to know or come across , my mind automatically goes towards a non – vegetarian protein  version to give my twist to it and experiment. So for a change wanted to think out of the box yearning for a lighter alternative and went ahead with these ivy guards that I usually make a simple sautéed side dish with . Not wanting to spend much time in the kitchen as well , settled with a regular recipe of ennai katharikai ( brinjal ) which is an integral part of a ravuthar Muslim wedding , reception or any gathering served as a side for biriyani . Here I have substituted brinjals with ivy guards as the twist . The look made me instantly averse to its colour ,refusing to eat it . But when heated my nose decided otherwise . The marriage of hot ,tangy and sweetness sure did tickle my taste buds . Simplicity is key for this dish with old school rustic style of slow cooking . Chances of sampling this dish outside a ravuthar home or wedding are rare . So gear up to celebrate this rare ravuthar dish at your home kitchen that doesn’t take much  skill or any special equipment to pull off .

Ingredients

Ingredients
Quantity
Kovakkai / tindora/ ivy guard 1/2 kg , ( cut the into four with the other end intact ),
Small onions whole1 1/2 hand full
Garlic flakesone hand full
Gingely oil 1 cup ,
Mustard seeds 2 teaspoon
Curry leaves few
Sambhar powder3 tablespoons full
Asafoetida1/4 teaspoon
Tomatochopped
Tamarind pulp1/2 cup
Saltto taste
White Sesame seeds 1 teaspoon
Roasted peanuts1 teaspoon crushed
Jaggery 2 teaspoons

Method

  1. Heat oil in a non stick kadai , add mustard seeds and curry leaves . Once they crackle , top with asafoetida ,
  2. whole onions and garlic . Sauté for a 2 minutes . Add the kovakkai / tindora/ ivy guards and sauté in medium heat for 15 minutes till the colour of the ivy guards change and looses its stiffness .
  3. Add tomato , salt and sambhar powder . Sauté till the tomatoes lets out its juices . Add 2 cups of water and bring to boil . When the ivy guards are 3/4 cooked , add the tamarind pulp .
  4. Toss well and cook until ivy guards are cooked through and gets to a thick gravy coated with the ivy guards . Add jaggery , sesame seeds and crushed peanuts . Toss well . Simmer till oil separates .
  5. Taste and adjust seasoning . Should taste tangy with the sweetness coming through . Serve hot .

Notes

I have used torn dry red chillies here while tempering . It’s optional .