Tindora/Kovakkaai is a good source of vitamins and minerals. My Mom had knee pain and when doctors suggested taking tindora frequently then only I realized its health benefits, such a natural pain reducing vegetable it is. Last month the whole family caught up with cold and flu, that time I prepared these very comforting pepper rasam and tindora fry. To minimize oil usage I steamed tindora for couple of minutes and it reduced the cooking process too but it’s similar to restaurant taste. I served those with brown rice, a very healthy platter indeed…
Gooseberry size Tamarind
Tomato – 1/4 from small size
Pepper – 1/2 Tbsp
Jeera/Cumin – 1/2 Tbsp
Red/Green Chili – 1 Number
Garlic – 5 Numbers
Turmeric Powder – 1/4tsp
Curry n Coriander Leaves – Few
Hing – A Pinch
Water n Salt – As Needed
- Soak tamarind in hot water and extract the pulp (Pic 3).
- Dry roast the Cumin, Pepper(Pic 1) and powder it with salt (Pic 2).
- Crush the garlic in Mortar/Pestle, blender/food processor or like i did (Pic 4)
- Heat oil in a wide pan, splutter mustard seeds.
- Add hing, crushed garlic and curry leaves, turmeric, powdered cumin/pepper and chili (Pic 5).
- Saute well and finally add the Tamarind/tomato extract.
- Add necessary water, check salt.
- When starts frothing garnish with coriander and remove from heat (Pic 6).
For Tindora/Kovakai Fry
Tindora – 1 lb
Mustard/Chana Dhal, Urad Dhal – To temper
Curry Leaves – Few
Turmeric Powder – Pinch
Sambar Powder – 2tsp (Replace with Red Chili + Garam Masala Powder)
Oil n Salt
- Wash and slice the tindora lengthwise (Pic 1).
- Steam the sliced veg in idli pan/steamer for 5-7mins or till it turns tender (Pic 2).
- Heat Oil, temper with mustard and dhals.
- Add curry leaves, masala powder n salt
- Finally add steamed tindora and saute well in low flame for couple of mins (Pic 3).
- When masala incorporates well with veg then put off the stove.
- Serve with Hot Rice, Sambar/Rasam and Papad.