Tindora/kovakkai Masala fry(Poriyal/dry curry).

This is one more posting of my tindora fry with some variations. I have added peanut and channa dhal powder to this dish. I have heard from many friends that they add peanut powder to many dry dishes like brinjal, tindora, cluster beans and even had tasted it in their place.

Tindora /kovakkai - 3 cups
Onion - 1 small chopped fine
Sambar powder - 1 tbsp
Turmeric powder - 1/4 tsp
Raw peanuts - 2 tbsp
Channa dhal - 1 tbsp
Grated coconut - 2 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few
Salt as needed
Oil - 1 tbsp

Wash and pat dry tindora/kovakkai. Remove the edges by cutting abd chop them into thin long slices( can also cut into small round shapes or any desired shapes),

Heat few drops of oil and fry peanuts and channa dhal... cool and later powder it coarsely, keep aside.

Heat oil in a frying pan and add mustard seeds, urad dhal and curry leaves... when they splutter up add onions and fry till light brown, next add chopped tindora and stir in for 2 - 3 minutes... add the powders( can also susbtitute powders of your choice like kitchen king, garam masala, curry powder...) and mix in.... add 1 1/2 cups of water, recuce flame and cover to cook... keep stirring in between... also add salt in between... check if it is cooked or add some water and cook till done... just before removing add the peanut and channa dhal powder and grated coconut... stir in to mix well for 1 - 2 minutes and remove. Serve with rice as a side dish or even tastes great with chapathis.

0 comments/Reactions:

Post a Comment

Please leave your valuable comments/feedback. If having problems posting them, then you can also contact me at padmasrecipes@gmail.com .