BM# 98: Week 4, Day 2
Theme : Cooking for Two
Cooking for two is a challenge for me, because I always cook a lot more than what we need. The main reason for this is that if there is excess, I can always refrigerate it for another day…but if there is not enough food, it’s just not acceptable for me. I have an excellent appetite and after growing up with two siblings whose appetite can challenge mine, one thing I realize is that even though you think you have cooked extra food, the truth might be that it still may not be enough. In the last few years, I can see a definite decrease in my husband’s and my appetite, but even now, on really hungry days, I would rather have a little extra food than a little less food.
Its very recently that there has been a change in the way I cook. My husband works from home a lot, but on the days he decides to go to work, he takes lunch from home. Recently, he has started giving me a very short notice about packing lunch for him. So I have started preparing food just for him and once he leaves for work, I will start cooking again for me and my son. So, its a combination of cooking for one first and then repeating it for two people. The rice and dal is always prepared before I leave to drop my son, so that part doesn’t affect the short notice for lunch preparation.
Here is one of such lunches prepared. Its kovakka/tindora fry, prepared for one first and then prepared again for two people. This is a very simple recipe, yet it very delicious. The more oil you add, more crispier and tastier the vegetable is. But that choice is completely yours to make. Read on for the recipe.
- 20 ivy gourds, sliced into thin rings
- 1 tablespoon coconut oil
- 1/4 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt as needed
- Heat oil in a pan. Add the turmeric powder, chili powder and salt to the oil. Sauté for a couple of seconds until the chili powder changes color and becomes slightly darker.
- Add the sliced kovakka/tindora to the pan. Using a spatula, carefully mix well until all the pieces are coated with the chili powder and oil.
- Cover and cook in low heat for about 10-12 minutes or until the veggies are almost cooked, stirring couple of times in between. Once it’s almost cooked, take off the cover and let it cook in medium flame until kovakka is completely cooked and there is no moisture left in the pan. You will have to stir in between to prevent it from sticking to the bottom of the pan.
- Serve with rice and sambar of your choice.
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10 thoughts on “Spicy Tindora/ Kovakka”
This looks delicious.I love this veggie but sadly my family is not a fan of this, so I too end up making it once in a while just fpr myself.
Wow. Looks so lovely. we too make in similar way.
I love tindora and its my favorite veggie. Lovely pictures and I love with with both rasam and sambar.
I think cooking for two is a challenge for me, always make in excess. This tindora makes a good accompaniment with rice and sambar.
The fry with sambar sounds too good right now. My family loves this fry and we have a conflict at home regarding what shape the tindora needs to be chopped. My husband likes these circular ones where as my kids love thin long slices. And I use my onion cutter to chop them into tiny odd shapes and no one gets to complain :)
Lovely tindora fry, I just made it yesterday to have with some hot rice and rasam. Good one
This is one vegetable that I like only if it is spiced well , but a combo of sambar rice and Tindora is a wonderful comfort meal combo and this complete platter looks super .
I have never been kovakkai fan, but looking at that bowl, I am drooling. This type of simple lunches excite me.
I always wonder why I haven’t cooked this vegetable yet. I love its taste and my girls love it too. Maybe I must search for it one of these days. I always end up cooking more too, but unfortunately “old” food is not accepted in my house and I end up eating them. So now, I literally measure and cook, and I prefer they eat lesser food than have leftovers… hehe…