Kovakkai / tindora curry is prepared with kovakkai / tindora in a tamarind based gravy which goes well with white rice and chappathi too.

Ingredients:

• 1/2 cup – Kovakkai / tindora (cut it lengthwise)
• 1 no – Onion (chopped)
• 1 no – Tomato (chopped)
• 2 nos – Garlic
• 1/4 tsp – Turmeric powder
• 1/2 or 1 tsp – Red chilli powder
• 1 tsp – Coriander powder
• 1 no – Tamarind (blueberry sized)
• Salt to taste

Seasonings:

• 1 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / ulunthu
• 1 pinch – Fenugreek seeds
• 4 or 5 nos – Curry leaves

Preparation method:

1. Soak tamarind in a 1/4 cup of water. Set it aside.
2. Heat oil in a pan, add onion, tomato, garlic and enough salt, saute until translucent. Then add turmeric powder, red chilli powder and coriander powder, saute until raw smell goes. Let it cool.
3. In the same pan, season with items given in the list for seasoning. Add chopped kovakkai / tindora along with little salt, saute until they are 1/2 done.
4. Then add ground masala paste and 1/4 cup water, bring it to boil. Once the kovakkai / tindora is completely cooked, add tamarind juice and cook until raw smell of tamarind goes or until it reaches gravy consistency. Kovakkai curry is ready to serve.

Notes:

• You can increase or decrease red chilli powder as per your spice level.