Tindora ~ Coconut Stir fry

Other names - Kovakkai ~ Thengai Stir Fry / Tindora ~ Kopra Stir Fry / Gherkin ~ Coconut Stir fry

Prep Time: 20 to 25 min
Cooking Time: 30 min
Serves: 3 to 4

Ingredients

1. Tindora / Gherkins / Kovakkai - 1/4 kg
2. Fresh / frozen grated coconut - 1/2 cup
3. Onion (finely sliced) - 1 large sized
4. Garlic pods - 3 to 5
5. Salt - to taste
6. Sugar (optional but recommended) - 1 tsp

For seasoning

1. Vegetable oil - 2 tbsp + 1 tbsp
2. Mustard seeds - 1 tsp
3. Split urad dhal - 1 tsp
4. Bengal gram dhal - 1 tsp
5. Curry leaves - few

Other spice powders
(Use them in two batches; for stir frying onions & gherkins)

1. Sambhar powder - 1 tsp
2. Red chilly powder - 1 tsp
3. Dhania powder - 1/2 tsp
4. Cumin powder - 1/4 tsp
5. Turmeric powder - 1/4 tsp

Method
To wash gherkins

1. Soak gherkins in water for about 15 min.
2. Wash gently by rubbing with your fingers against them to get rid of the dirt, keeping them immersed in water.
3. Discard water & wash for another two to three times following the same method.
4. Drain water using a colander; set aside for about 5 min.
5. Pat dry them in clean/dry towel.
6. Trim both the edges & slice them in to thin rounds of even thickness.

To prepare the stir fry

1. Heat two tablespoons of oil in a kadai on medium flame.
2. Add mustard seeds & let it splutter.
3. Add rest of the seasoning ingredients & saute for a min or two.
4. Add half amount salt, sugar, sliced gherkins & stir fry in high flame for about 3 min.
5. Close with lid & cook for about 5 to 7 min on low flame combining the contents at regular intervals.
6. Add the first batch of the spice powders, combine well & saute in medium flame for 3 min.
7. Cook uncovered in low flame for another 2 min.
8. In between heat a tablespoon of oil in another pan, add the other half amount of the salt & sliced onions.
9. Stir fry onions until golden brown; add second batch of spice powders; saute for 2 min.
10. Add the sauteed onions, grated coconut, crushed garlic pods to the stir fried gherkins; saute in high flame for 3 min.
11. Adjust salt according to taste.
12. Switch off gas; transfer contents to a serving bowl.
13. Serve hot with steamed rice along with any sambhar varieties of your choice.