Tuesday, 9 March 2010


Kovakkai 10 or 15
Crushed green chilli 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1/2 tbsp
Coriander powder 1/2 tbsp
Hing (asafoetida) pinch
Turmeric powder 1/4 tsp
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Salt to taste
Oil 2 tbsp
1. Cut Kovakkai lengthwise. (From one tindora we get 8 lengthwise pieces).
2. Heat a pan, add oi, mustard seeds, after it crackle, add cumin seeds, hing and turmeric powder. Fry.
3. Add crushed green chilli and kovakkai. Mix well.
4. Then add salt, cumin powder, chilli powder and coriander powder. Mix well.
5. Cover the pan and cook kovakkai in a low flame. Stir often.
6. Once the kovakkai turns tender, remove the lid and mix for about 4 mts.
7. Turn off the flame. Serve it with rice.


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