My cousin is a wonderful and innovative cook. Having lived in many parts of India and also in other countries her cooking has been influenced by various cultures. I am amazed by her talent of turning out the traditional dishes into mouth watering hybrid recipes. I am posting her 'No cooking, no oil' Tondekai Sasive Uppinakayi / Kovakkai Kadugu Oorugai recipe here after trying it out myself. The tangy and crunchy pickle with the pungent flavour of the mustard is something out of this world!
Ivy gourd / Tondekai /Kovakkai- 20
3. Add turmeric powder, asafoetida powder, salt and the juice of one lime to the Tondekai/Kovakkai slivers and mix well.
This is a fresh pickle with a CRUNCH and a PUNCH which can be enjoyed with any meal.