Kovakkai Varuval or Tindora fry
Dondakaya vepudu Ingredients:
1. Dondakayalu – ½ kg
2. Chilli powder – ½ tsp or to taste
3. Turmeric powder – ¼ tsp
4. Mustard seeds – ¼ tsp
5. Urad dal – ½ tsp
6. Curry leaves – 5
7. Garlic – 1 or 2 flakes
8. Salt – to taste
9. Oil – 5 tsp
10. Channa dal powder – 2 tbsp
Kovakkai Varuval Preparation:
Wash the kovakkai and remove the edges.
Then vertically cut the kovakkai into four pieces and keep it aside.
Roughly crush the garlic flakes and keep aside.
Now take a pan and heat with oil.
Add mustard seeds.
When they start to crackle add urad dal, crushed garlic and curry leaves.
Sauté till urad dal turn into golden yellow colour.
Then add the sliced tindora, turmeric powder and salt.
Combine well and close with a lid.
Cook on low flame till they become soft.
In-between stir well so that they don’t burn.
Then add red chilli powder and sauté for a min.
Add channa dal powder and sauté for another two mins.
Finally adjust salt and remove from heat.
Kovakkai Varuval is ready.
Serve with plain white rice, sambar rice, etc…
|Preparation time|| 15 mins |
|Cooking time|| 15 mins |
|No. of Servings|| 4 to 6 |
Channa Dal Powder:
Dry roast the channa dal till they turn turn into golden yellow colour.
Allow it to cool for sometime.
Then powder it.
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