Tindora-Khopara Subzi / Dondakaya-Copra Kura
- 06
- March
- 2011
Ivy Gourd n Dessicated Coconut Stir-Fry:
Other Names: Kovaikkai-Copara Thengai Varuval. Kovakka Thoran. Dondakaya-Kobari Kura.
Ingredients:
Ivy Gourd 1/2 kilo – finely chopped
Dry coconut – sliced and grated 1 cup
Garlic 4-7 cloves – chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Curry leaves few
Mustard seeds 1/4 spoon
Coconut oil few spoons.
Method:
Dry toast dessicated-grated coconut till golden-brown. Further add garlic to it and fry real good.
Now blend this, and set aside.
In a wide wok, heat oil. Add mustard and curry leaves. Followed by veggies. Cover and cook briefly.
Further add salt, turmeric and chili powders. Cook until raw odor is gone.
Finally add the powdered coconut and stir-fry over high heat till aromatic and well-done.
Serve warm as a side dish for South Indian Meals.
perfect with rice n rotis too ~!
wow thats nice…we make it without the coconut…shd give this version a try
Love this dish, feels like having some!
I usually chop this length wise but my husband likes it round. Looks very nice.
wow what a wonderful fry…
Dish Name Starts with F
Learning-to-cook
Regards,
Akila
lovely stir fry.
I like the idea of this combo, must have tasted great.
Lovely recipe..Liked the idea of adding copra
Thats a yummy subzi..delicious..
Perfect with rice.I too prepare in the same way but i don’t add coconut should also try in your version.
What an amazing click, looks beautiful and yum!