Kovakkai Fry | Dondakaya Fry

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Kovakkai fry recipe with step by step photos – simple and easy home style kovakkai fry best served as a side dish with chapatis or with curd rice and dal-rice. Kovakkai is Ivy Gourd in English. Kovakkai is the Tamil name.

kovakkai fry recipe, tindora fry recipe

In the Telugu language, it is called Dondakaya. In other Indian languages, Kovakkai is also known as tendli or tindora.

Kovakkai fry also goes well in tiffin box paired with some soft phulka or roti.

Kovakkai fry is one of those easy recipes that I make at times to go as a side veggie dish with dal-rice or chapatis. For me it easy to make and all I need is to chop the kovakkai and then slow cook in a kadai. Some attention is required and that gets done when I am cooking dal along with the kovakkai.

Few more tindora or kovakkai recipes

This dondakaya fry recipe is similar to the way I make Parwal fry. if you want you can even add some chopped potatoes in this dish. But first, sauté the potatoes for some minutes and then add the tindora.

How to make kovakkai fry

1. First, rinse 250 grams ivy gourds (kovakkai or tindora or tendli) very well in water. Drain the excess water. then thinly slice of the top and bottom ends and discard them. Slice the ivy gourds vertically in four parts. You will need 2.5 cups sliced ivy gourds.

kovakkai for kovakkai recipe

2. Heat 2 tablespoons oil (sunflower, peanut or mustard oil) in a heavy and thick bottomed kadai. An iron kadai works best for this recipe. If using mustard oil, then let it come to its smoking point and then add tendli.

making kovakkai recipe

3. Keep the flame to a low and add the sliced kovakkai.

kovakkai for kovakkai fry recipe

4. Mix very well with the oil.

making kovakkai fry recipe

5. On a low flame begin to cook the dondakaya. Keep stirring after 3 to 4 minutes.

making kovakkai fry recipe

6. Sauté till the kovakkai is half done. You will see the edges getting light golden on the kovakkai when they are half cooked.

tindora for kovakkai fry recipe

7. Now add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chilli powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder and ½ teaspoon coriander powder.

making kovakkai fry recipe

8. Next, add 1 pinch asafoetida (hing).

making kovakkai fry recipe

9. Mix the spices very well with the kovakkai.

making kovakkai fry recipe

10. Add salt as per taste.

making kovakkai fry recipe

11. Mix well and continue to sauté on a low flame till the dondakaya becomes golden, slightly crisp and is cooked well. Stir after 3 to 4 minutes.

making kovakkai fry recipe

12. Sauté till the kovakkai is cooked well.

making kovakkai fry recipe

13. Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 2 tablespoons chopped coriander leaves.

kovakkai fry recipe, tindora fry recipe, tendli fry recipe

14. Mix well and switch off the flame.

kovakkai fry recipe, tindora fry recipe, tendli fry recipe

15. Serve kovakkai fry hot or warm with chapatis or with dal-rice or curd rice or sambar-rice.

kovakkai fry recipe, tindora fry recipe, tendli fry recipe

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kovakkai fry recipe, tindora fry recipe

Kovakkai Fry | Dondakaya Fry

4.94 from 16 votes
Kovakkai Fry - simple and easy home style Kovakkai Fry. This dondakaya fry recipe is best served as a side dish with chapatis or with curd rice and dal-rice.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine North Indian
Course: Side Dish

Servings 3
Units

Ingredients

  • 250 grams ivy gourd or 2.5 cups sliced ivy gourd (tindora or tendli or kovakkai)
  • 2 tablespoons oil (sunflower, peanut or mustard oil)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon fennel powder (saunf powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder (dhania powder)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon garam masala powder
  • ½ teaspoon dry mango powder (amchur powder)
  • 2 tablespoons chopped coriander leaves

Instructions

preparation for kovakkai fry recipe

  • First rinse 250 grams ivy gourds (tindora or tendli or dondakaya) very well in water. Drain the excess water. 
  • Then thinly slice of the top and bottom ends and discard them. Slice the ivy gourds vertically in four parts. You will need 2.5 cups sliced ivy gourds.

making kovakkai fry

  • Heat 2 tablespoons oil in a heavy and thick bottomed kadai. 
  • An iron kadai works best for this recipe. If using mustard oil, then let it come to its smoking point and then add tendli.
  • Keep the flame to a low and add the sliced tindora (ivy gourds).
  • Mix very well with the oil.
  • On a low flame begin to cook the tindora. Keep stirring after 3 to 4 minutes.
  • Saute till the tindora is half done. You will see the edges getting light golden on the tindora when they are half cooked.
  • Now add the spice powders - ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 1 pinch asafoetida (hing).
  • Mix the spices very well with the tindora.
  • Add salt as per taste.
  • Mix well and continue to saute on a low flame till the tindora becomes golden, slightly crisp and is cooked well. Stir after 3 to 4 minutes.
  • Saute till the dondakaya is cooked well.
  • Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and 2 tablespoons chopped coriander leaves
  • Mix well and switch off the flame.
  • Serve kovakkai fry hot or warm with chapatis or with dal-rice or curd rice or sambar-rice.

Notes

  • Spice preferences: You can add less or more spice powders as per your taste preferences.
  • Scaling the recipe: Kovakkai fry recipe can be easily halved or doubled.
  • Optional veggies: 2 medium sized potatoes can also be added. First saute the potatoes for 4 to 5 minutes on a low flame and then add the ivy gourds.
  • Dry Mango powder replacement: Instead of dry mango powder, you can add about ½ teaspoon lemon juice.
  • Herbs: Coriander leaves can be skipped if you do not have them.
  • Gluten free version: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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14 Comments

  1. Very simple and fast cooking, Also with less ingredients but very tasty👍🏻👏🏻👏🏻. Thanks.4 stars

  2. Hi, I have tried many recipes of yours. All of them are very tasty. This one is also very easy to make and the taste is superb. And your step by step explanation with photos is very useful for me. Thanku didi

    1. Thanks a lot Dharsana for your lovely feedback. Glad to know that the stepwise photos and the explanation are helpful. Welcome and happy cooking.

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