I learnt this from my Hyderabad friend.
This dish can be kept in the fridge for 2, 3 days, if made using a little more oil.
This goes well with curd rice, mulakootal & with dosai also. This can be made as spicy as one likes.
Finely chopped kovakkai 2 cups
Tamarind paste 2 tsp (or more)
Fry & powder
Gram dhal 3 tsp
Udad dhal 1 tsp
Red chillies 5
Dhaniya 4 tsp
Hing, haldi, salt, jaggery
Oil 2 tbsp
Mustard seeds 1 tsp
Mix tamarind paste with salt, haldi & cook kovakkai in that.
Add the made powder, little jaggery &boil.
When they blend well, remove.
Heat oil, temper mustard seeds, add the paste, fry well & remove.
Keeps for 2,3 days.
Tamarind & chillies can be adjusted to individual preferences, if you prefer it more spicy.