Take kovakkai and required salt in a cooker separator and pressure cook for 2 whistles
When the pressure releases naturally add the cooked kovakkai into a colander and discard the water
After the cooked kovakkai is cool and all the water is drained add rice flour, turmeric powder, chilli powder; mix well and coat evenly
Let the marination sit for 10 min
Add oil to the pan and let the oil turn warm add the warranted kovakkai
Saute for 5 mins and then add curry leaves
Evenly roast the kovakkai for 10 - 15 minutes until kovakkai fry turns into your desired texture
Finally, add hing and cook for a minute and turn off
Serve with kuzhambu varieties/rasam varieties / thogayal varieties