Ingredients

• Young Tindora (Green at inside) – 500g
• Urad dal – 1 tsp
• Mustard Seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Turmeric powder – A pinch
• Red chilli powder – 1/2 tsp
• Red onion – 1
• Green chillies – 2
• Coconut – 1
• Asafoetida – A pinch
• Curry leaves – Few
• Coriander leaves – Few
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time 25-30 minute

1. Slit tindora, check inside has green colour (avoid red/pinkish one), chop it, wash it and keep aside
2. Chop onion, chop coriander leaves, grate coconut and keep aside
3. Heat the pan with oil, then add mustard seeds, cumin seeds
4. Once it crackles, add urad dal and saute till dal become golden
5. Then add onion, curry leaves and saute it well till onion become golden
6. Add chopped tindora and saute for 6 minutes
7. After that add turmeric powder, red chilli powder, asafoetida and fry it till raw smell goes off
8. Add 100ml water, cook them for 10 minutes till tindora become tender
9. If not cooked after 5 minutes, add some water and cook it again
10. Then sprinkle grated coconut and garam masala and saute it for 5 minutes
11. Finally turn off the flame and garnish with coriander leaves
12. Now the tendering kovakkai Poriyal is ready to serve.