Kovaikai (Kovaikkai, tindora) Rice

Even though I started eating Kovaikai after moving to Singapore I love Kovaikai. Back in India in my grandmother place it is a food for Parrot. My 2nd son is big fan of Kovaikai. However we get this vegetable only when go to little India.


Cooked Rice - 1 Cup

Kovaikai - 25-30 (cut into thin long slices)
Turmeric Powder - 1/4 Teaspoon
Salt per taste
Red Chilli - 2 to 4 (per spice level)
Urad Dhal - 1 teaspoon
Bengal Gram Dhal - 1 teaspoon
asafetida - a pinch
Finely Chopped Onion - 1 tablespoon
Curry Leaves - 10
Mustard Seeds - 1/4 teaspoon
CashewNuts - 2 tablespoon
Peanut powder - 2 tablespoon
Urad dhal - 1 teaspoon
Bengal Gram dhal - 1 teaspoon
Finely chopped coriander leaves - 1 tablespoon
Lemon juice - 2 tablespoon (optional)


Dry roast 1 teaspoon Bengal gram dhal, 1 teaspoon of Urad dhal and red chilli and powder it
Heat kada and add oil. When oil is hot add Mustard Seeds 
Heat 1 teaspoon Oil fry cashew nuts till it is brown and keep it aside
When it start to splutter add Remaining urad dhal and bengal gram dhal with Curry leaves
Fry till dhals are brown add Onion and fry till it is translucent
Add Kovaikai fry and let it cook 3/4th add masala powder, Turmeric powder and salt and mix it well. fry for 1 min. Add Peanut powder and mix it well
Let it cook fully and add fried Cashewnut and mix well
Add in cooked rice and lemon juice mix it well