Kovakkai Thogayal

How to Prepare

1. Wash and chop 2 kg of kovakkai (ivy gourd) into small pieces.
2. Heat 4 tablespoons of sesame oil in a frying pan over medium heat.
3. Add 20 dried red chilies
4. 100g urad dal, and 40g chana dal to the pan. Fry until the dals turn golden brown.
5. Add the chopped kovakkai to the pan and sauté for 8-10 minutes until they soften.
6. Add 200g grated coconut and 40g tamarind paste to the pan. Cook for another 2-3 minutes.
7. Turn off the heat and let the mixture cool completely.
8. Transfer the cooled mixture to a blender. Add salt to taste and blend into a coarse paste without adding water.
9. Heat 2 tablespoons of sesame oil in a small pan for tempering. Add 2 teaspoons of mustard seeds and let them splutter.
10. Add a pinch of asafoetida and 20 curry leaves to the tempering. Pour this over the thogayal.
11. Mix well and serve with rice or dosa.