Till recent days this vegetable was rather new to me since we don’t happen to see this vegetable in the market .I was brought up in Kerala and there I have never seen this. But few months back I happened to taste this fry in my friends house (a friend from Bangalore).The taste was amazing. That day I promised her that though this is not a chettinad recipe, I will blog the recipe. Everybody at home love this fry and whenever I get this in the market I will not miss it. Last two weeks we are getting this vegetable in one or two shops in the local market. So this is the time for me to keep up my promise. I come to know from my daughter that this is always available in US in India Stores.
Kovakkai-1/4 kg(Cut length wise)
Big onion-1 (cut length wise)
Sambar powder-2 teaspoons
2 tspBengal gram powde+1/2 teaspoon chill powder+1/2 teaspoon salt
Mix the sambar powder and salt needed with the kovakkai and keep aside for 15 minutes. Now keep the kadai in the stove. In one table spoon of oil season the fry with mustard seeds and curry leaf (be little liberal in adding oil).Athe mustard cracks add the onion and fry till golden brown. Now add the kovakkai pieces and sauté in the oil itself for 5 minutes. Add 1 cup of water, mix well, close the kadai, reduce the flame and cook for 7 to 8 minutes. Check in between if there is enough water in the kadai.This veg will take little bit time to cook. When you feel that the veg has been cooked soft, increase the flame and let all the water content evaporate. The oil you added in the beginning will come out in this stage. Now add the Bengal gram mix kept ready and mix well. If you cook for another 2 to 3 minutes stirring continuously, the Bengal gram powder will form a coating on the kovakkai and it will get roasted nicely. If you don’t have Bengal gram powder, paruppu podi can be used. In this preparation, I have used paruppu podi. Bajji mix also can be used.