KOVAKKAI VARUVAL/ STUFFED TINDORA RECIPE-A recipe with spicy stuffing.Tastes great just with curd rice/rasam rice.
I referred this recipe from here.
The recipe stands as a good alternative for usual kovakkai poriyal.
If you prepare the spice powder in excess you can make delicious podi dosas by sprinkling these powders over the dosas.
1.Dry roast channa dhal,urad dhal,red chilli,coriander seeds,rice,sesame seeds till you get a good aroma.Lastly add grated coconut and roast for few seconds.Add tamarind.Saute and switch off the flame.Allow it to cool.
2.Wash and cut the ends of Tindora.Then make cross slits from one end keeping the bottom part intact.
3.Grind the spices into course mixture adding salt.
4.Stuff each tindora with the spice powder.
5.Heat oil in a kadai (Preferably wide bottomed ).Splutter mustard seeds,cumin seeds.
6.Add the stuffed tindora.Sprinkle some spice powder,turmeric powder and salt.Close with a lid.
7.Cook in low to medium flame.After 15 mins,give a stir such that tindora flips.
8.The cooked side skin appears shrunk and the spice powders would have browned.These add real flavour. Taste test and add salt and spice powders if required.
9. Chop onion finely and slit green chillies.Add them to tindora fry at this stage.
10.Cook covered for 10 more minutes.Now you can see the skin of tindora fully shrunk.
11.It may have some dark spots as well.
12.Switch off the flame.
13.Serve spicy & crunchy tindora fry with any mild rice.
14.Cook n' Enjoy
I referred this recipe from here.
The recipe stands as a good alternative for usual kovakkai poriyal.
If you prepare the spice powder in excess you can make delicious podi dosas by sprinkling these powders over the dosas.
Ingredients
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Method:
2.Wash and cut the ends of Tindora.Then make cross slits from one end keeping the bottom part intact.
3.Grind the spices into course mixture adding salt.
4.Stuff each tindora with the spice powder.
5.Heat oil in a kadai (Preferably wide bottomed ).Splutter mustard seeds,cumin seeds.
6.Add the stuffed tindora.Sprinkle some spice powder,turmeric powder and salt.Close with a lid.
7.Cook in low to medium flame.After 15 mins,give a stir such that tindora flips.
8.The cooked side skin appears shrunk and the spice powders would have browned.These add real flavour. Taste test and add salt and spice powders if required.
9. Chop onion finely and slit green chillies.Add them to tindora fry at this stage.
10.Cook covered for 10 more minutes.Now you can see the skin of tindora fully shrunk.
11.It may have some dark spots as well.
12.Switch off the flame.
13.Serve spicy & crunchy tindora fry with any mild rice.
14.Cook n' Enjoy
Tip:
1.As we do not add any water add good amount of oil while cooking.
2.Tindora should be crunchy while eating.Note that there is difference between uncooked /cooked crunchiness.Those spice powders add the extra crunchiness and they are the real taste boosters.
3.If you have excess spice powder refrigerate and sprinkle over dosa. So use spoon while stuffing as e have coconut.
1.As we do not add any water add good amount of oil while cooking.
2.Tindora should be crunchy while eating.Note that there is difference between uncooked /cooked crunchiness.Those spice powders add the extra crunchiness and they are the real taste boosters.
3.If you have excess spice powder refrigerate and sprinkle over dosa. So use spoon while stuffing as e have coconut.
