Ivy Gourd (Kovakkai) White Chana Curry

Do you know I was once cursed for sharing this awesome recipe with someone?

Before I started blogging, I used to be active on social media sharing (and also learning) cooking tips.  In one of the chat sessions, a lady was telling everyone that she had some ivy gourd (tindora) or kovakkai in the fridge and asking us what new dishes can be cooked with it.

I told her about the popular tindora recipes like the fry, dal, or chutney but she had seen them all.  I then suggested this below recipe for an awesome tindora curry with white kabuli chana.  This recipe is inspired from my Street Vendor Dosakaya Pappu recipe.  I also told her to certainly try my dish along with a double omelette as I always used to do.

The next day, I woke up to a nasty message on my inbox: “I wish you had never shared this recipe with me.  I made this dish for dinner last night, and I could not stop eating it, and I actually overate and I felt like my tummy was going to burst!!!”.

LOL.  Why don’t you try this recipe and see if you feel the same way like that friend.  It is OK if I am cursed (again).

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Ivy Gourd (Kovakkai) White Chana Curry

A simple yet versatile recipe for an awesome ivy gourd (tindora) white chana curry, the concept of which can be applied to make many other OPOS dishes.

Course Main Course

Cuisine Indian

Keyword Ivy Gourd, Kabuli Chana, Kovakkai, OPOS, White Chana

Cook Time 20 minutes

Total Time 20 minutes

Servings 4 people

Author Senthil Sadasivam

Ingredients

To pressure cook

• 1 lb Ivy gourd thick slices
• 1 cup White chana soaked overnight
• 1 cup Onion chopped
• 1 cup Tomato chopped
• 2 Green chilies chopped
• 4 Garlic cloves
• 1 tbsp Sambar powder
• 1 tsp Turmeric powder
• 1 tsp Hing
• 1 tbsp Oil
• Salt
• Tamarind to taste

For tadka

• 1/2 tbsp Mustard seeds
• 1 tbsp Chana dal
• 2 Red chilies
• 2 sprigs Curry leaves

To garnish

• 1/4 cup Coriander leaves chopped

Instructions

1. Wash and cut the ivy gourd (tindora) to thick slices (like one third of an inch thick). Add soaked white chana dal and all other ingredients listed under items to pressure cook. Add enough water till the contents submerge, mix them well and pressure cook for 3 or 4 whistles. Wait till the pressure releases naturally. Check if the vegetable and the chana has cooked to softer consistency, if not continue cooking for one or two more whistles.

2. Do the tadka separately and mix it well with the curry and let it cook for another 3 or 4 mins.

3. Garnish with chopped coriander leaves and serve with hot rice.