Kovakka Peera (Tindora in Coconut)

Ingredients

• Tindora (kovakka) - 250 g
• Shallots - 8 whole
• Green chilies - 3 whole
• Grated coconut - 1/2 cup
• Garlic - 3 clove
• Tamarind pulp - 1 tbsp
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Oil
• Salt
• Curry leaves

Instructions

1. 1Rinse the tindora (kovakka), trim the ends and slice each pod into long, thin strips so they cook evenly and soak up the coconut flavor.
2. 2Peel the shallots and chop them roughly; slit the green chilies lengthwise to release their heat into the dish.
3. 3In a blender or mortar and pestle, grind the grated coconut with the cumin seeds, garlic and turmeric powder to a coarse paste — you want some texture, not a smooth puree.
4. 4In a bowl, toss the sliced tindora, chopped shallots, slit green chilies, tamarind pulp and a pinch of salt with the coconut paste until everything is well coated.
5. 5Heat a little oil in a pan over medium heat, add the coconut-tindora mixture, and stir to combine; if the mixture looks dry, sprinkle a splash of water to help it come together.
6. 6Cover and cook on low flame until the tindora is soft, stirring occasionally to prevent sticking and to let the flavors meld.
7. 7Uncover, taste and adjust salt if needed, then remove from the heat and garnish with curry leaves for a fresh aroma.
8. 8Serve warm with steamed rice. Optional: squeeze a little lime over the peera for extra brightness before serving.