KOVAKKAI (TINDORA) ARAITHU VITTA CURRY
- Kovakkai ½ kg
- Sundrop oil 3 spoons
- Mustard, urad dal ½ spoon each for tempering
- Onion 2
- Tomato 2
- Green chilly 4
- Ginger small piece
- Salt as required
- Coconut ½ cup
- Peanuts 10
- Red chilly 3
- Corriander leaves as required
Cut kovakkai into small pieces, boil well and keep.
Heat oil in tawa, add items in 3.
Add items 4 , 5 & 6, fry for 3 minutes, then add boiled kovakkai.
Wetgrind items 7 to 11 , pour in boiling items of tawa, allow to become a gravy & serve.
Decorate with coriander leaves.
KOVAKKAI CURRY – METHOD2 (SIMPLE)
Boil kovakka in microwave for 10 minutes (you can prepare without boiling also, but may take little more oil & time).
Heat 3 spoons oil in kadai, add mustard, urad dal, then kovakkai , salt , chilli powder & hing.
Keep stove in low flame, allow it to fry well, keep stirring every 2 minutes, sprinkling water as required.
Once it is fully cooked, add 2 spoons olive oil mix well and switch off stove after a minute.