TENDLI STIR FRY or KOVEKA MEZHUKUVARATY or KOVEKA UPPERI and KOVEKA THORAN

 TENDLI: My memory with this vegetable goes back to my childhood. We had this plant at my father’s house. We used to pluck it and eat it raw. It tastes good when it is ripe. Tendli is referred to as kovekka in kerala.

Tendli or koveka has a wide range of minerals and vitamins like A, C, iron, phosphorous, etc. It also seems to have blood sugar lowering capacity.

I have made two dishes with it. Both the recipes are being penned down here. This is a side dish and can be used along with rice.this will provide a variety to your everyday veggie list.


TENDLI STIR FRY or KOVEKA MEZHUKUVARATY or KOVEKA UPPERI

INGREDIENTS:

Tendli – 150 gms

Red onion – 1 small (optional)

Chilli powder – ½ teaspoon

Turmeric powder – a pinch

Salt to taste

Oil – 1 tablespoon

METHOD:

Clean and cut the tendli and onions. Heat oil in a pan and add the tendli and onions. Add salt and mix. Add turmeric powder and chilli powder and mix. Place a lid over the pan and cook on low flame. Once, the tendli is cooked, the colour changes to dull green.  Serve!

TENDLI THORAN

INGREDIENTS:

TENDLI – 150gm

Mustard seeds – ½ tablespoon

Cumin seeds – ½ tablespoon

Scraped coconut – 4 to 5 tablespoons

Turmeric powder – a pinch

Chilli powder – ¼ tablespoon

Curry leaves – a sprig

Salt to taste

Oil -1 tablespoon

METHOD:

Clean and cut tendli. Heat oil in a pan and splutter the mustard seeds. Add cumin seeds, scraped coconut, tendli , curry leaves and salt. Mix well. Add turmeric powder and chilli powder. Cover the pan with a lid and cook over low heat. Serve!