Kovakkai /Tindli / Ivy gourd - 1/2 kg
Sambar powder - 3-4 tsps
Madras curry powder - 2-3 tsps
Turmeric powder - 1/4 tsp
Hing - a pinch
Salt - as required
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Cut the Kovakkai into lengthy thin slices and wash them nicely before cutting.
Now take a kadai and season with mustard seeds, Urad dal and hing by pouring some oil.
Now put the washed and cut Tindli slices on the seasoning and mix nicely.
Add salt, turmeric powder, sambar powder and Madras curry powder and mix nicely.
Close the kadai with a lid and cover it and cook.
You can open the lid and stir the kovakkais in between adding little more oil if you want.
After the kovakkai is cooked ,remove from fire and transfer it to a vessel.
The curry is hot and ready to be served with sambar or rasam rice or even with chappathis if you like.