Recipe for Kovai butti
Fry in a little oil.
Wash and slice the kovai into rounds.
Heat oil, temper the mustard seeds and asafoetida. Add sliced kovai, salt, jaggery - stir well, sprinkle water, cover and cook till tender.
Grind the coconut, fried spices and tamarind to a paste, adding some water if required.
Add this paste to cooked kovai and let it simmer till nearly dried out.
Recipe for Bhareet
Apply oil over brinjal and roast on open flame turning on all sides, till completely soft inside. When cool, peel and slice checking for worms. Mash with a fork.
Crush the chopped chillies, ginger, coriander leaves and salt, add to mashed brinjal with coconut gratings. Mix in curds or juice of half lemon in the end.
Recipe for Dali Tuaykadi
Pressure cook dal with turmeric and water with soft.
Mash dal well with salt and tamarind juice and simmer.
Grind the fried ingredients to a paste, add to simmering dal and boil.