First wash and chop the veggies, cut the kovakkai length wise as shown in pic.
Heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper" in the given order. Once the urad dal turns golden brown, add the onion and saute until translucent.
Now add the tomato, salt and saute until the tomato turns mushy.
Now add the kovakkai and saute for a minute. Add in the turmeric, sambar powder and mix well so that the masala gets combined with the kovakkai.
Add water as needed, I added about 1 Cup. Cook with lid closed in low-medium until the kovakkai is 90% done. By that time the water would have almost evaporated.
Now remove the lid, turn the flame to medium-high and keep sauteing at regular intervals until the kovakkai is fully done and their outer is nicely roasted. By then the masala would have thickened up as well. Turn off the flame.
Serve hot as a side for any rice varieties.
Notes | FAQ
- You can cut the kovakkai as you desired. - Add some extra oil in the last step, if your kovakai gets stuck to the pan while sauteing.