Tindora Masala (Kovakkai Masala)

Tindora, a vegetable rich in fibre and protein was not very much liked by my kids until I tried this recipe. I have tried deep fried and masala stuffed Tindora, but when I just sauted with onions, tomatoes and some Indian spices, the flavour stood out. Tindora Masala goes well with rice or roti. 

Ingredients - Serves 4

• Tindora / kovakkai (sliced or chopped) - 250 gms 
• Chopped Onion - 1 cup
• Chopped Tomato - 1 cup
• Ginger garlic paste - 1 tsp
• Chilli powder - 1 tsp (I used kashmiri chilli powder)
• Garam masala - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cashew nut paste - 1/2 cup (add little water to 10 Cashews and grind to make a paste)
• Coriander leaves to garnish
• Oil - 1 tbsp
• Salt to taste

Method

• Pressure cook chopped tindora with salt and turmeric powder for 1 whistle
• Heat 1 tbsp of oil, fry ginger garlic paste for a minute, add onions and saute well with little salt
• Add chopped tomatoes and cook well until it gets mushy
• Add dry spices - chilli and garam masala powder and fry well
• Now add cooked tindora and cashew paste with little water if needed
• Add salt if required
• Bring it to boil until gravy comes together and blends
• Garnish with coriander leaves
• Serve hot with roti, pulka or jeera rice

Tip - In most of my gravy or masala dishes I use cashew nut / almond / peanut paste as a thickening agent. This is a healthier alternate to cream or coconut milk

Nutritional Information

• Tindora contains a mix of complex carbohydrates, fibre, vitamin B and minerals. It is packed with valuable nutrients
• 1 Serving = 180 calories approximately