Tinda/kovakkai dry curry

Ingredients

• 1/2 Kg Round Tindas I used
• 2 medium sized onions
• 2 Tomatoes
• 2 pod Garlic
• 2 tablespoons oil
• 1 tablespoon mustard seeds
• 1 tablespoon chenna dal
• 1 tablespoon urad dal
• 1 sprig curry leaves
• 2 tablespoons chilli powder
• 1 tsp cumin powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• salt to taste

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Preparation

• Wash and clean the tindas and cut them into cubes, chop onion, garlic and tomatoes.
• Take a wok, heat oil and add mustard seeds once they splutter temper the seasoning with the dal, turmeric and curry leaves.
• Once they change colour add the chopped onions and garlic and fry them well until they turn transparent
• Then add the chopped tomatoes and fry them until them get cooked then add the chopped Tindas
• Mix well and allow it get cooked well by closing the lid. No need to add water just sprinkle salt over them and leave them may be a tbsp of water.
• Once they are well cooked add chilli powder, coriander and cumin powder and mix well and leave for few more minutes, no need to close the lid now. Once they get well coated and mixed well with the subji it is ready to serve now.
• Serve it as a side dish or an accompaniment with chappatis.