Kovakka/Tindora : 250gms
Green Chilli: 3
Parippu Podi: 3tbsp
Coconut Oil: 3tbsp
Mustard Seeds: ¼ tsp
Curry leaves: few
Salt: a pinch
Method of Preparation
Wash and chop kovakka and keep aside.
Heat a pan, add 2tbsp oil to it, splutter mustard seeds, then add chopped shallots and green chilli and curry leaves.
When it turns brown, add chopped kovakka and salt.
Close with a lid and low the flame.
Stir occasionally, when kovakka gets cooked switch off the flame.
Add in the parippu podi and 1tbsp coconut oil and stir well.
Serve hot with rice.