Ivy-gourd|kovakkai|coccinia|tindora semigravy

Ivy-gourd/kovakkai/tindora/coccinia semigravy
INGREDIENTS
Ivy-gourd                - 1/2 kg
Onion                       - 1 big
Tomato                    - 2 big ( for sour)
Curry leaves           - few
Urad dal                  - 3 tsps
Oil                            - as required
Turmeric powder - 1/2 tsp
Chilly powder        - 3.5 tsp
Cumin powder       - 1/2 tsp
Rice flour                - 1.5 tsp
Salt                           - as required

METHODS
1. Clean and cut the ivy-gourd into straight long slices. At the same time chop the onion and tomatos and keep a side.
2. Now heat the kada with oil. Add the sliced ivy-gourd and onion with few salt along and saute it for 2 minutes.
3. Add few water to the veggies.. cover and cook in medium flame for few minutes. ( Till it cooked well)
4. Now take another kada and heat with oil.. temper with urad dal and curry leaves. Then add tomatoes and saute till it gets watery.
5. Add turmeric powder, chilly powder, cumin powder, rice flour, few salt and stir it.
6. When the raw smell vanishes, the flavour of urad dal appears as a perfect essence for that mixture..
7. Add 1/4 cup of water, and the cooked veggies with the mixture and give a complete mix..
8. Stir it gently and cook for few minutes so that the ivy-gourd absorb the urad dal and tomato flavours..
9. Stir it side by side so that it cooks faster.. when the semi gravy consistency reaches switch of the flame..
10. Ivy-gourd semi gravy ready to serve along with chapattis, rice, nans etc..

(Note: since we are adding rice flour for maintaining consistency don't add the flour too much.. Cook carefully to avoid lumps and burnings..)

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