Kovakkai Fry | Dondakaya Fry

Here’s another recipe that will remove that hesitation you have, regarding the vegetable, tendli or tindora (ivy gourd). Yes, this Dondakaya Fry is an easy and yummy fry made with this veggie. Also referred to as the Kovakkai Fry in Tamil cuisine, you can relish the simple, yet delish flavors of this preparation by pairing it as a side dish with a comforting dal-rice or curd rice meal. It also tastes fabulous when served just with soft chapati or phulka and a pickle.

About Kovakkai Fry

Just like ‘kovakkai’ that is the Tamil name of ivy gourd, ‘dondakaya’ is the Telugu name of this vegetable. Other than this, ivy gourd is also referred to as ‘tendli or kundru’ in Hindi and Konkani, ‘tindora’ in Gujarati, ‘tondli’ in Marathi and has many other regional names to it.

This Kovakkai Fry is a super easy recipe, where the ‘hero ingredient’ is the ivy gourd. The overall list of ingredients is also not that much, basically of the spice powders which are super common in any Indian home kitchen. It is simply a fuss-free recipe.

Tendli/tindora or ivy gourd might not be a popular choice of vegetable with most of the Indians, but it definitely is a wonder veggie and has many health benefits. It is a storehouse of most of the essential nutrients like vitamins, minerals, antioxidants, etc., and thus, must be included in our diets, as and when possible.

Kovakkai Fry is the easiest way of prepping this veggie in a delicious way, without putting much effort or time. In fact, the maximum time goes into slicing the ivy gourd in this recipe.

After which, it is just sautéing or frying them with spices. So, if you have been not considering this vegetable till now, I suggest try this recipe. Because it is going to change that thought of yours, for sure.

While making any recipe with ivy gourd ensure that they are fresh, green and tender. They should not be matured or ripened and look dry or shrivelled.

More on Dondakaya Fry

This Dondakaya Fry recipe is similar to the way I make the Parwal Fry. If you want, you can even add some chopped potatoes to this ivy gourd dish. But first, sauté the potatoes for some minutes and then add the ivy gourd to them.

Apart from the ivy gourd, other ingredients that this Kovakkai Fry recipe includes is turmeric powder, red chili powder, fennel powder (saunf powder), cumin powder, coriander powder, asafoetida and garam masala powder. Some dried mango powder (amchur powder) is also added for that kick of tang in the dish.

You can adjust these spice powders in this recipe of Dondakaya Fry, according to your preferences. For cooking the dish, you can either use sunflower oil, peanut oil or even mustard oil.

Kovakkai Fry is one of those easy recipes that I make often as a side veggie dish with dal-rice or sambar-rice or rasam-ricce or chapatis.

For me, it easy to prepare and all I need is to chop the kovakkai and then slow cook in a kadai. Some attention is required and that gets done along with the dal or sambar that I am cooking.

Dondakaya Fry also goes well in a tiffin box paired with some soft phulkas or paratha.

How to make Kovakkai Fry

Preparation & Sautéing Kovakkai

1. First, rinse 250 grams of ivy gourd (kovakkai, dondakaya, tindora or tendli) very well in fresh water. Drain the excess water.

Thinly slice off the top and bottom ends, and discard them. Slice the ivy gourd vertically in 4 parts. You will need 2.5 cups of sliced kovakkai.

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 dondakaya.

3. Keep the heat to low and add the sliced kovakkai.

4. Stir and mix very well with the oil.

5. On low heat, begin to cook the dondakaya. Keep stirring after 3 to 4 minutes.

6. Sauté kovakkai till half done. You will see the edges turning light golden, when the dondakaya is half cooked.

Making Kovakkai Fry

7. Now add the following spice powders:

• ¼ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon fennel powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder

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

9. Mix the spices very well with the kovakkai.

10. Add salt as per taste.

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

12. Sauté till the kovakkai is cooked well.

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

14. Mix well and switch off the heat.

15. Serve Kovakkai Fry or Dondakaya Fry hot or warm with chapatis, dal-rice, curd rice or sambar-rice or rasam rice.

You can also pack it in your lunch box with a side of paratha or chapati or whole wheat bread.

Expert Tips

1. Optional veggies: 2 medium sized potatoes can also be added. First, sauté the potatoes on low heat for 4 to 5 minutes and then add the ivy gourd.
2. Spices: You can add less or more spice powders, as per your taste preferences.
3. Dried mango powder substitute: Instead of dried mango powder (amchur powder), you can add about ½ teaspoon of lemon juice.
4. Oil: You can cook this dish in peanut oil, sunflower oil or mustard oil or any neutral flavored oil.
5. Herbs: Coriander leaves can be skipped, if you do not have them.
6. Gluten free version: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.
7. Scaling: Kovakkai Fry recipe can be easily halved or doubled.

This Kovakkai Fry Post from the blog archives, first published in July 2017 has been republished and updated on December 2022.