Ingredients:
Kovakkai - 250gm
Onion - 1
curry leaves
Mustard seeds, urad dal, jeera for seasoning
Bengal gram - 1 tbsp
Coriander (dhaniya) leaves
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Method:
Cut the kovakkai lenghtwise and then into two. Marinate it with turmeric powder, sambar powder and salt and keep aside. Chop the onion almost the same size as the kovakkai. Heat oil in a pan and add mustard seeds, urad dal, jeera and curry leaves. Add the bengal gram and let it turn light brown. Add in the onion and saute unti lit turns light brown. Then add the kovakkai and mix well. Add little water and let it cook in medium heat. Once the water evaporates, let it cook for some more time mixing in between. Once the kovakkai is cooked, garnish with coriander leaves and remove from heat. Serve with rice.
It tastes so yummy!
Kovakkai - 250gm
Onion - 1
curry leaves
Mustard seeds, urad dal, jeera for seasoning
Bengal gram - 1 tbsp
Coriander (dhaniya) leaves
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Method:
Cut the kovakkai lenghtwise and then into two. Marinate it with turmeric powder, sambar powder and salt and keep aside. Chop the onion almost the same size as the kovakkai. Heat oil in a pan and add mustard seeds, urad dal, jeera and curry leaves. Add the bengal gram and let it turn light brown. Add in the onion and saute unti lit turns light brown. Then add the kovakkai and mix well. Add little water and let it cook in medium heat. Once the water evaporates, let it cook for some more time mixing in between. Once the kovakkai is cooked, garnish with coriander leaves and remove from heat. Serve with rice.
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