- Cooked Rice – 1 bowl (Enough to serve 2 people)
- Kovaikai (Tindora) – 10 to 15 Nos
- Turmeric powder – a pinch
- Salt – 1 teaspoon or as per taste
To fry and grind:
- Bengal Gram Dhal – 1 teaspoon
- Urad dhal – 1 teaspoon
- Red chilli – 1 or 2 (depending on the size)
- Asafoetida – small black pepper size (or powder – a pinch)
- White Til seeds – 1 teaspoon
- For seasoning:
- Oil – 1 tablespoon
- Mustard – 1/4 teaspoon
- Bengal Gram dhal – 1/2 teaspoon
- Peanut – 1 or 2 tablespoons
- Cashew Nuts – few
- Green Chilli – 1
- Curry Leaves – few
- Chop kovaikai into thin round slices. Spread it in a tawa and sprinkle a teaspoon of oil and stir fry for few minutes or till it turn crisp. Remove and keep aside. (You can do this in microwave also).
- In a small kadai put the til seeds first and dry fry for few seconds and remove. Then put few drops of oil and fry asafoetida, bengal gram dhal, urad dhal and red chillies. Cool it and grind it along with fried til seeds and a pinch of salt to a coarse powder.
- Now in a kadai put two teaspoon of oil. When it is hot add mustard. When it pops up add bengal gram dhal, peanuts, cashew nuts and fry for a second. Then add green chilli slit into two along with curry leaves and fry just for a second. Then add the fried kovaikai pieces along with turmeric powder and a pinch of salt. Stir fry for few more seconds. Add cooked rice along with salt and mix it. Finally add the ground powder and sprinkle a teaspoon of oil over it and mix everything well.
- Serve with onion raita.