Recipe and Photo Courtesy: Priya (my friend)
Kovakai/ Tindora – 300 g
Oil- 3 Tbsp
Mustard seeds- 1 tsp
Urad dal-1 tsp
Turmeric powder -1/2 tsp
Chilly powder- ½ tsp
S Indian Curry Powder 1 tbsp (optional)
Salt ( to taste)
-Wash kovakai well. Pat dry and cut each kovakai into 4 pieces vertically.
-In a pan, add oil. When hot, add mustard seeds and urad dal.
-When it begins to splutter and dal slightly brown, add chopped tindora.
-Add a little salt and cover till almost cooked, opening and stirring occasionally. (If using frozen thawed tindora, you can skip this step.)
-Add turmeric powder and chilly powder. Mix well and sauté for 5-6 min. Check for salt.
-When the poriyal turns slightly brown, it is ready.
-Serve with white rice and sambar/ kozhambu.
-If the kovaka is not very tender and the skin is too thick, you can pressure cook the cut vegetable prior to sautéing.
-You can even thinly slice kovakai in circles instead of cutting it long. A tsp of curry powder gives the vegetable a lot of flavor. Add curry powder just a few minutes before the vegetable is completely cooked.