Wash and cut kovakkai lengthwise and slit into two pieces.
Heat oil in a pan/kadai and splutter mustard seeds, black gram dal (split), curry leaves and hing.
Then add onion and tomato and fry for some time.
Add kovakkai, red chilli powder, coriander powder, turmeric powder and a little salt and fry for 10 minutes till the vegetable is cooked well.
Recipe courtesy: http://tamilveg.blogspot.in/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.