Tinda Thoran:

Ivy Gourd Poriyal. Baby cucumbers Stir-fry. Kovaikkai Poriyal. Dhondakai Kopara Koora.

Method:

Ivy gourd – slice them (1/4 kilo)
Dry coconut – grated 1 small cup
Green chilies 1-2
Salt
Turmeric pinch(optional)
Mustard seeds 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Grate coconut and chilies together in a blender, set aside!

In a wok, heat oil. Add mustard and curry leaves. Crackle them!

Add veggies, salt them. Cover and cook.

When they are half the way done…add grated chilies and coconut. Stir-fry over high heat. Remove from heat!

Serve as side dish to your South Indian meals.