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Kovaikai Poriyal - Tindora Poriyal

I still remember the day first time I brought Kovaikai. My helper told me this is meant for Parrot and back in India you can get just outside her house and no one take it. I also saw the nutrition  facts Kovaikai is rich in beta-carotene

  • Kovaikai - 1/2 kg
  • Sambar podi - 1 tablespoon
  • Cornflour - 11/2 tablespoon
  • Mustard Seed - 1 teaspoon
  • Urad dhal - 3 teaspoon
  • Curry Leaves - 1 string
  • Oil - 3/4 tablespoon
  • Wash and cut Kovaikai into round slides (cutting too thin will cause the Kovaikai to break)
  • Cook Kovaikai with salt in pressure cooker till one whistle. Keep little water for cooking
  • Heat Kadai and add Oil
  • When Oil is hot add mustard seeds
  • When mustard splutter add urad dhal. fry till brown
  • Add curry leaves and fry for 10 sec
  • Add cooked Kovaikai (if you have more water drain the water first)
  • Add Sambar podi and mix it well
  • Leave it in slow flame for 10 mins
  • Add Corn flour mix it well
  • leave it till become brown mix it regularly 
  • Once done switch off and transfer to serving dish

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