Kovaikkai kondaikadalai poriyal - Kovakkai chickpeas poriyal - Tindora Poriyal

My 2nd son is so particular how I make my Tindora or Kovaikkai poriyal even how I cut it. It is one of his favourite vegetable. I have posted my regular Tindora Fry / poriyal in my early days of  blogging. My mum always does this version of Tindora poriyal with Chickpea. Last time when we visited her she made this version and my son liked it. This is one of my favourite version too I can mix it with Rice too. It is perfect for lazy day. I had 1 cup of cooked Chickpea so I have used it. If you don't soak it over night and cook it for this recipe

Tindora / Kovaikkai / Kovakai - 2.5 Cup (Sliced thinkly or length wise)
Cooked Chickpeas - 1 cup
Salt to taste
Oil - 2 teaspoon (I have used Coconut oil)
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 2 teaspoon
Curry leaves  - 10 

To Grind
Coconut - 1/4 cup
Sambar powder - 3/4 teaspoon to 1 teaspoon (Adjust based on spice level)
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon


Grind all the ingredients under To grind section
Heat oil. Add Mustard seeds and cumin seeds Let it crackle Add urad dal and curry leaves. Fry till brown in color. Add sliced Tindora. Fry for a min. Add Cooked Chickpea and salt. Mix well. 
Close it with lid and cook it. Once cooked add grinded paste mix well
Cook Again for 2-4 mins or till masala smell goes off
Once done switch it off. Enjoy