Baked Kovakkai (Ivy Gourd)
My family loves kovakkai but cutting the kovakkai into small pieces so they will fry evenly can sometimes be a challenge. However, I began exploring ways to make it easier. As I was exploring, I happened to find Chef Venkat Bhat’s Kovakkai Varuval. Inspired by this, my teenager came up with this yummy dish. Ever since then, she’s made this curry by herself.
Desika Products:
Peanut Oil
RECIPE FOR KOVAKKAI BAKE
Ingredients:
Serves: 4
Tindora - 2 cups
Chili powder - 2 tsp
Garlic - 3 pods
Unsweetened Dry Coconut Flakes (optional) - 1 tblsp
Oil- 2 tblsp
Salt as needed
Instructions:
Cut the ends off of the tindoras and crush them in a mortar and pestle. Don’t crush too hard but until the tindora splits into two.
Once all the tindora has been crushed, put it in a big bowl.
In a mixie, add chili powder, garlic pods, salt, and coconut flakes. Mix it into a chunky powder.
Mix 2 tsp of powder from Step 3 with the oil. Adjust salt as needed. You can save the rest of the powder for the next time you make this. It will stay good in fridge for 3 weeks.
Pour the marination from Step 4 over the tindora and mix thoroughly, ensuring that each tindora is covered.
Allow the tindora to sit in the marination for 1 hour.
Preheat oven to 375 degrees F. Place tindora in a baking sheet and make sure it is spread evenly across the pan.
Once preheated, place baking pan into oven. The tindora should cook for a total of 40-50 mins. Mix at 10-minute intervals.
Tips & Tricks:
At the second or third 10 min intervals, you can add roughly chopped onions on top of the tindora and mix well. This will give a nice taste to the completed dish. Putting the onions beforehand may cause them to burn so that is why I recommend putting in during the baking process.
If you are able to, marinate the tindora overnight. This enhances the flavor of the final dish.
Avoid using RIPE TINDORA — you can tell if it is ripe if it is red inside/pale yellow outside.