- Tindoora/Kovakka/Ivy Gourd - 1.5 lbs cut into medium sized pieces
- Grated coconut - 1/2 cup
- Shallots - 5 sliced
- Green chillies - 5
- Garlic - 2 cloves
- Toasted Whole Dry shrimp - 5 tbsp
- Tomato - 1 chopped
- Curry leaves - 2 springs
- Turmeric powder - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Oil - 1 tbsp
Grind the coconut,green chillies,garlic and turmeric powder to a coarse paste ( 3 or 4 pulses in the food processor).
Heat oil in a pan and add the mustard seeds.
When it splutters add the shrimp,shallots,tindoora and chopped tomatoes and salt to taste and stir fry for few minutes.
Sprinkle a bit of water and cover and cook for 5 minutes.
Add in the coconut mixture and curry leaves and mix well.
Cover and cook for an additional 10 to 15 minutes or until the tindoora is cooked well.