Kovakkai roast

Ingredients

• Tindora - 250 g
• Chilly Powder - 1/2 teaspoon
• Turmeric Powder 1/4 teaspoon
• Mustard - 1/2 teaspoon
• Salt - for taste
• Oil

To Grind:

• Red Chilly - 4 nos
• Coconut flakes - 3 teaspoons
• Urid Dhal - 1 teaspoon
• Channa Dal - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon

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Preparation

• Heat 1/2 teaspoon oil and roast urid dhal, channa dal, cumin seeds, coconut flakes, red chilly. Allow the contents to cool and grind it to a coarse powder.
• Cut the vegetable lengthwise. In a vessel add the vegetable, chilly powder, turmeric powder, salt, ground powder and mix well.
• Heat 2 teaspoons oil and add the mustard and allow it to splutter. Add the vegetable mix and sprinkle some water and allow it to get cooked.
• Make sure the masala does not get burnt. This will spoil the taste.
  
• Once the vegetable is cooked, reduce the flame and dry it.
• Serve Hot.

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