Kovakka/Tindora/Ivy Gourd/Dondakai – Thoran
In India, ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regular blood glucose. Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber.
I usually make kovakka mezhukupuratti instead of thoran. Today I was just browsing through the recipe sites and came across “The budding cook” . It had a recipe for this thoran and I thought I will try it out with some changes…
Here is the recipe that I followed:
- Kovakka – 1/2 kg – slice them into 4 (length wise)
- Mini Carrots – 10 – slice them into 4 (length wise)
- Green Chillies – 6 – slice lengthwise
- Turmeric Powder – ½ tsp
- Salt – 2 Tbsp (or to taste)
- Shredded Coconut – 1 small cup
Combine all the above items in a pan with 1 cup water. Cover with a lid and cook for 15 – 20 mins in medium heat (or until they are cooked). After 10 mins, add crushed chilly (1 tsp) to the pan. Mix well and close the lid.
- Red Pearl Onions– 7 (thinly diced)
- Mustard seeds – ½ tsp
- Curry leaves – 2 sprigs
- Oil – 1 Tbsp
Heat ½ Tbsp oil in a pan. Add the mustard seeds and when they start spluttering, add the shallots and curry leaves. Once they are well sautéed, add them to the pan with cooked kovakka. Add the rest of the oil to the thoran and saute it well till it turns dry (Keep it on low flame for 5 – 10 mins )
Serve with Rice.