Kovakkai / Tindora - 3 cups sliced into thin rounds
Onion - 1 medium sized finely chopped
Tomato - 1 finely chopped
Ginger garlic paste - 1 tablespoon
Green chillies - 3
Turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin / Jeera powder - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves - 1 sprig
Oil - 3 spoons
Salt to taste
Wash and trim the ends of the kovakkai..
Slice them into circular pieces and keep aside.
Heat oil in a pan, season with mustard, cumin seeds, split black gram and curry leaves.
Add onion and the chillies and saute till th onions turn translucent..
Add the ginger garlic paste and saute for one more minute.
Add the tomatoes and cook till they turn soft..
Then add the kovakkai and cover the vessel and cook on low flame for 5 to 6 minutes.
After it gets cooked well add the coriander powder, jeera powder,turmeric powder and salt.
Mix everything and cook again for 5 minutes until everything blends together..
Garnish with cilantro and serve hot with rice and chapathis.
This is my entry to weekend Herb blogging hosted this week by Jugalbandi..