Kovakka Thoran
Tindora very crispy and goes well with curd rice, rasam and sambar rice. It tastes very well. You can make this kovakkai fry in a jiffy. Your family will definitely like it. I make it when I have guest at home.
| Servings | Prep Time |
| 3people | 10minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 1/4 kg Kovakkai/tindoracut into round slices
- 2nos onionsChopped
- 3teaspoons chilli powderyou can add more chilli powder if you need more spiciness
- 2teaspoon Rice flour
- 1 teaspoon Mustard seeds
- 2 nos Red chillies
- 1 sprig Curry Leaves
- 2 sprigs coriander leaves
- Saltas desired
- 3 tablespoons coconut oil
Instructions
- In a pan, heat oil and add mustard seeds and red chillies. When mustard seeds splutter, add chopped onions followed by curry leaves. When onions turn light brown, add chopped round kovakkai pieces and salt. Fry for three to four minutes.
- Then add chilli powder, and fry for two more minutes. Now, add rice flour little by little and stir well. Fry for 3 more minutes. Do not add water as it will make the fry mushy. At one stage, kovakkai will become crispy. Close the pan and cook for two more minutes. Do not overcook kovakkai. It should be little crunchy. Finally, add coriander leaves.
- Now, Kovakkai Fry/Tindora Fry is ready!
Recipe Notes
Choose green kovakkai. Avoid ripe kovakkai.
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