Tindora Rice

I miss 'Kovakkai' in Guatemala, but I get it sometimes from Mrs. Patel who has been living here since 35 + years and owns a farm near Coban.
The vegetable is so fresh and tender, I loved making Tindora rice and we enjoyed a simple lunch with Rice Vadams.

Ingredients:

Tindora sliced thin - 2 cups
Peanuts - 2 tbsp
Curry leaves - a few
Coriander seeds - 1 tbsp
Bengal gram dal - 1 tbsp
Red chillies - 4 or 5 to grind and 2 to season
Grated Coconut - 1/2 cup
Mustard 1 tsp , urad dal 1 tsp - to season
Oil - to season
Salt to taste
Cooked rice - 3 cups

Method

• Fry coriander seeds, redchillies and bengal gram dhal and coconut till golden brown and make a fine powder out of it.
• Fry the Tindoras in little oil till crisp and keep aside.
• Heat 2 tbsp of oil in a pan and allow mustard, urad dal, peanuts and 2 red chillies to splutter 
• Add the tindoras and the ground powder and ad curry leaves. Saute a little  and switch off the flame.
• Add the cooked rice and mix well with salt.
• Serve with rice vadam or papad.

Enjoy!!!