This stuffed Kovakkai fry is made with Kovakkai (Tindora) and can be served with rice or roti.
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Stuffed Kovakkai (Tindora) Fry
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
3
servingsPrep time
10
minutesCooking time
30
minutesThis stuffed Kovakkai fry is made with Kovakkai (Tindora) and can be served with rice or roti.
Ingredients
Kovakkai – 10 Nos
Oil – 3 to 4 teaspoons
Mustard – 1 teaspoon
Bengal Gram Dhal – 1 tablespoon
Urad Dhal – 1 tablespoon
Fenugreek – 1/4 teaspoon
Cumin (Jeeragam) – 1 teaspoon
Red Chillies – 4 to 5
Onion – 1
Salt – 1 teaspoon or as per taste
Directions
- Stuffing
- In a frying pan add a teaspoon of oil and when it is hot add mustard. When it pops up add bengal gram dhal and urad dhal and fry till it become light brown.
- Add fenugreek seeds, red chillies and cumin and fry for a second.
- Then add chopped onion and fry for a while.
- Switch off the stove. When it is cooled, add salt and grind it to a coarse paste. No need to add any water.
- Frying
- Wash the Kovakkai and slit it into four lengthwise keeping one end intact. Chop one big onion finely.
- Add stuffing prepared above into the slit Kovakkai.
- In a pan pour the remaining oil and arrange the stuffed Kovakkai.
- Cover with a lid and cook on low flame for few minutes. Then remove the lid and turn the Kovakkai. Sprinkle a handful of water and again cover with the lid and allow to cook till the vegetable is soft, turning it now and then.
- Once the Kovakkai is cooked well, remove the lid and fry for few more seconds.
Tindora stuffed fry…awesome yum recipe which I tried many times and liked by everyone at my home….
I am just getting into the spirit of cooking (post wedding), Kamala is a great inspiration for young ladies like me who thought cooking requires a lot of time, patience as well as skills.
I would also suggest all the ladies out there to try these recipes and gain self confidence in the art of cooking…
Suggestion to Kamala is to give more recipes of various regions.
Thank you Anitha for your kind words and confidence on me. I will try to pose more recipes of different regions.
I would like to know how to make malabar parattha at home, and the kurma (side dish) which in small eateries they give as this combination.
Hi Kamala ma’am, today I tried the abv recipe n came out so well. Very tasty indeed. Thanks for yr simple n delicious recipes…
Thank you Charu for your kind feed back.