Tindora and prawn stir fry (kovakka-konju mezhukkupuratti)

Not in the mood to blabber today, just that we were at an Indian grocery store yesterday and Ro and me were like kids left loose in a candy story. Went ballistic and picked up a whole lot of junk, one of which was fresh tindora, a vegetable I absolutely love.

I remember seeing a prawn and tindora dish at my place once and I conveniently put it aside because I couldn't care less about the tindora. Years later and here I am desperately trying to replicate the recipe in my home. So are the ways of life, said my intellectual husband while savouring this tasty dish. I had to pen it down before I forgot the recipe.

Tindora (kovakka)- 350 gms, cleaned and sliced lengthwise thinly
Small prawns- 200- 220 gms, peeled and cleaned
English shallot- 1, finely chopped
Chilli powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Sambar powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves- a sprig
Dry red chillies- 2
Salt- to taste
Oil- 1/2 tbsp

Marinate the prawns with 1/4 tsp chilli powder anda pinch of turmeric powder.
Pre cook the tindora in a pan with a few drops of water and the remaining chilli powder and turmeric powder.
Keep stirring in between and if you find that it is sticking to the bottom, add some more water and cook uncovered.
Keep it on medium heat and cook uncovered till they are no longer crunchy, but be cautious and prevent it from becoming mushy.
Once done, keep aside
Heat oil in a frying pan and splutter mustard seeds.
Throw in the curry leaves and dry chillies, stir for about 3 to 5 seconds and add the shallots.
Saute till they turn light brown.
Tip in the pre cooked tindora, prawns and sambar powder, season with enough salt and stir fry for a couple of minutes, or till the prawns are completely cooked through.
Serve with some steaming hot rice.

Notes: Use 2 or 3 small Indian shallots if you don't have English shallots
The original recipe uses dried shrimp, but since I'm seriously averse to it, I decided to use fresh ones.
If the prawns take time to cook, pre cook it the same way you did the tindora and then add it together at the end

Tindora/Ivy gourd (kovakka) fry

The varieties of Indian veggies (as they call it) is very less, unless otherwise you are so proactive and go all the way to east Ham to get em. We are not that proactive, so have to make do with all that's available in the supermarket. Tindora's are not available all the time and when they are, i am usually in two minds about buying them because i do not know what to do with it or how to prepare it. My Asha beevi back in Chennai used to make some amazing poriyal like thingy and i being the smart ass i am, decided not to even peep into the kitchen to see how she did it. Spoilt to the core..yes i know that's what all of you are thinking. I guess the whole living abroad scene was gods punishment for being so spoilt..or so ro keeps mentioning on and off :)

So coming back to the tindoras, i just added some this and that and it came out so well, its my new favourite veggie.

Tindora- 250gms, sliced length-wise into four

Chilli pwd- 1/2 tsp

Pepper pwd- 1/2 tsp

Coriander pwd- 1 tsp

Turmeric pwd- 1/4 tsp

Oil- 1 tbs

Salt- to taste

Ina frying pan on low fire, heat the oil and put in all the powders once hot. Sautee well till the raw smell goes. Throw in the sliced tindoras and mix well with the powder. Cover and cook till they are soft, stirring occasionally.