Baked Tindora/Ivy Gourd /Kovakkai Fry Recipe

I was introduced to Tindora when I was working in Chennai. I never knew people ate this vegetable as I saw only cows and goats eating them in bushes. I used to skip this vegetable whenever they serve them in the hostel. After trying different cooking versions, I finally settled with this recipe. Usually, Tindora takes a very long to cook on the stovetop. So, I always go for this baked version.

Ingredients:

Tindora/Ivy Gourd - 1/2 kg

Besan - 2tbsp

Rice Flour - 1 1/2 tsp

Corn Flour - 1 tbsp

Salt - as required

Red chili powder - 2 tsp

Coriander powder - 2 tsp

Garam masala powder - 1 tsp

Oil - 3 tbsp

Water - 4 tbsp

Mustard - 1tsp

Urad dal - 1tsp

Onion - 1 small (thinly sliced)

Steps:

1. Cut the Tindora into thin slices. In a bowl, add tindora, 2 tbsp of oil, salt, masalas mentioned in the ingredients, and mix well.

2. Add water little by little and coat all the masalas well with tindora.

3. In a baking tray, spray some oil and spread the tindora.

4. Preheat oven to 425F. Bake it for 35-40 minutes.

5. In a pan, add a tbsp of oil. Add mustard, urad dal. Once the mustard splutters, add onion and fry until it is translucent. Add the baked tindora and mix well.

Serve it with Rice, chapati, Roti. Enjoy!