Kovakkai Poriyal

Kovakkai/Tindora Fry

Ingredients:

1/2 lb Kovakkai/Thondekai/Tindora(Julienned)
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
Salt to taste

For Seasoning Oil
1 tbsp oil
1 tsp urad dhal
1/2 tsp mustard seeds
1 red dry Chilli
1 spring of  Curry leaves

Method:

Heat a pan, add the Julienned Tindora, salt, 1/2 tsp red chilli powder, turmeric. Add a little water and cook until 80% done. This means that the Tindora is not completely cooked through and some of the crunchiness remains in the vegetable. Remove any excess water.

Now in a different pan, heat oil and add mustard seeds. When the mustard starts to splutter add urad dhal, dry chilli and curry leaves. Fry for a minute. Now add the cooked Tindora/Kovakkai and fry. Add the remaining 1/2 tsp of red chilli powder and cumin powder. Fry on medium low for a few minutes until the spices blend in. Add more salt if required.

Remove from heat and add grated coconut. Adding coconut is a optional step and can be skipped.