This stuffed Kovakkai fry is made with Kovakkai (Tindora) and can be served with rice or roti.
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.
