Recipe for Kovaikka Masala Curry

Ingredients needed for Kovaikka Masala Curry
1/2 kilo fresh kovaikka - each, cut crosswise into rounds,
11/2  cup onion, finely chopped
1/2 cup sesame seeds
1/4  cup grated coconut
4 - 6 red chillies, as per taste
1 tbsp grated jaggery as per taste)
Salt to taste
1/2 tsp turmeric powder

Ingredients needed for tempering the dish Kovaikka Masala Curry
1 tsp mustard seeds
1 tsp cumin / jeera
1 tbsp garlic chopped
2 red chillis broken into bits
Handful curry leaves

How to prepare Kovaikka Masala Curry:
In a frying pan, lightly toast sesame seeds, coconut powder and dried red chillies. Cool, grind to a fine, smooth paste. Keep aside.
In a pan, heat one teaspoon of oil, add one teaspoon each of mustard seeds, cumin, minced garlic and curry leaves
Add onion, fry till it turns golden, then add the Kovaikka  pieces.
Mix them well, cover and cook, stirring in between for 10 to 15 minutes on medium heat.
Allow cooking tindora in its own moisture, sort of dry sauté.
When they are tender, add the sesame-coconut paste, jaggery, salt and turmeric.
Add half glass of water. Stir to mix and cook them covered, until the gravy thickens.
Serve hot

Point to Note;
You can microwave the fresh coconut for a minute or so, to dry the coconut and powder, if you do not have the ready made coconut powder with you.
I have to say that it accompanies roti and chappathies as well as  rice.