Kovakkai Poriyal Recipe / Tindora Poriyal Recipe

     I have a vague memory of this vegetable making a foray at our home. That too i remember tasting it only around my high school days. Instantly, I was hooked to its taste. With any tasty and fanciful side-dish (one that is fried with more oil and is crispy or browned intentionally), I have the habit of mixing it with a small portion of plain cooked rice and adding a drop of gingelly oil or ghee before starting with the real lunch or dinner. For such a starter, this vegetable is a bliss !!

Prep Time: 10 mins || Cook Time: 30 mins || Serves: 3 || Category: Side-dish for rice

Ingredients:
1. Tindora (Kovakkai) - 200 gms
2. Turmeric powder - 2 tsp
3. Red chili powder (or Sambar powder) - 1 tbsp
4. Pepper powder - 1 tsp
5. Hing - 2 tsp
6. Bengal Gram (Kadalai paruppu) - 2 tsp
7. Cumin seeds - 2 tsp
8. Oil - 2 tbsp
9. Mustard seeds - 1 tsp
10. Salt - as required

Method:

1. Wash the tindora and remove the edges from it. Cut it into desired shape. I cut it lengthwise. It can also be slices into thin circular disks. Take the chopped tindora in a bowl and add turmeric, salt, hing, pepper powder, chili powder and toss it well. Keep aside for 15-20 mins for the flavours to get absorbed well.

2. Heat a pan with oil and add mustard seeds, bengal gram, cumin seeds and fry them till golden brown. Add the tindora and give a stir. Keep covered and cook for 5-7 mins in medium flame.

3. Open the lid and stir the vegetable, adding required amount of salt. Add a tbsp of oil if required and cook uncovered for 5-10 mins until the vegetable starts to become slightly crisp and brown.

Suggestions:

• The spice powders can be added at the time of cooking too, instead of sprinkling on raw tindora and keeping it aside for a while.
• Gingelly oil can be used for giving a good flavor.

Pairs up well as a side dish for rice and also with Chappathi/roti etc.