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Kovakkai Fry – Tindora Fry – How to make Kovakkai Fry
December 10, 2013 Bachelor Friendly Recipes, Dry Sabji, Kootu / Poriyal Varieties, Kovakkai/Tindora
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Kovakkai Fry or Tindora fry is a simple fry that goes well with rice or chapathi. It can be made in a jiffy with the ingredients usually available in your pantry. I normally pair it up with rasam/sambar for rice or for chapathi along with dal.
Now to the recipe…
Kovakkai Fry Ingredients:
- Kovakkai – 1/2 kg
- Onion – 1 medium
- Jeera / Cumin seeds – 1 tsp
- Oil – 2 tbsp
- Chilli Powder -1 tsp
- Coriander Powder – 1 tbsp
- Salt – as needed
Method:
- Wash & chop kovakkai in length wise pieces.(Discard both the ends of it) U can also chop it into round slices. I prefer this way as it is easy & quick. Heat a pan with oil and temper with cumin seeds.
- Once the cumin seeds splutter, add chopped onions and fry till transparent. Then add the chopped kovakkai followed by salt, chilli powder & coriander powder.
- Mix & cook covered in low-medium flame without adding any water. It will get cooked in the oil itself. It must be soft & crunchy.
Simple kovakkai fry is ready. Serve hot with rice or roti.
Tips:
- While buying, choose green & tender kovakkai/tindora & not the ripe ones.
- Chop it into thin slices so that they get cooked quickly & evenly.
- Do not over cook it. It tastes best when its crunchy yet soft.
– By Sundari Nathan
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