Sambar Powder - 2 tspor 1 ½ tsp Red Chilli powder + ½ tsp Coriander powder
Salt - ½ tsp
Turmeric powder - ¼ tsp
To temper
Oil - 1 Tbsp
Mustard - ½ tsp
Broken Urad Dal - 1 Tbsp
Jeera - ½ tsp
Instructions
First chop off the edges of the kovakkai. Then chop it into circular pieces of 2-3 mm thickness as shown in picture.
Heat oil in a pan, add the mustard. Once it splutters, add the other ingredients under "To Temper", in the given order. Once the broken urad dal turns golden brown, add the chopped kovakkai.
Saute the kovakkai for 2 mins. Then, add the salt, turmeric and sambar powder. Mix nicely. Add about 1 Cup of water and cook covered in medium flame until the water evaporates.
The kovakkai would be cooked and the raw smell of the masalas would be gone by now. Increase the flame back to high and saute for 3-4 mins, until the edges of the kovakkai turn nicely golden brown and slightly crisp up. Turn off the flame.
Enjoy hot as a side for rice and south Indian gravy.
Notes | FAQ
- The Kovakkai should be firm to touch. If it is soft or if the inside is orange/red in color, it means the kovakkai has ripened. Discard such kovakkai.- Don't chop the kovakkai too thick or thin. They will not get the nice crispy texture.