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 marinated kovakkai

Sauté for 5 mins and then add curry leaves

Evenly roast the kovakkai for 10 - 15 minutes until the kovakkai fry turns into your desired texture

Finally, add hing and cook for a minute, then turn off

Serve with kuzhambu varieties/rasam varieties / thogayal varieties