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 fry also goes well in tiffin box paired with some soft phulkas or rotis. kovakkai is also known as tendli or tindora or ivy gourd.
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 are:
this kovakkai 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 saute the potatoes for some minutes and then add the tindora.
kovakkai fry recipe
ingredients (1 cup = 250 ml)
- 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
how to make kovakkai fry recipe
preparation for kovakkai fry recipe
first rinse 250 grams ivy gourds (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.
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 tindora 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.
recipe notes
tips for making kovakkai fry
- you can add less or more spice powders as per your taste preferences.
- kovakkai fry recipe can be easily halved or doubled.
- 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.
- instead of dry mango powder, you can add about ½ teaspoon lemon juice.
- coriander leaves can be skipped if you do not have them.
- for a gluten free recipe, skip asafoetida or use gluten free asafoetida.
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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.
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.
3. keep the flame to a low and add the sliced kovakkai.
4. mix very well with the oil.
5. on a low flame begin to cook the kovakkai. keep stirring after 3 to 4 minutes.
6. saute till the kovakkai is half done. you will see the edges getting light golden on the kovakkai when they are half cooked.
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.
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 saute on a low flame till the kovakkai becomes golden, slightly crisp and is cooked well. stir after 3 to 4 minutes.
12. saute till the kovakkai is cooked well.
13. lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and 2 tablespoons chopped coriander leaves.
14. mix well and switch off the flame.
15. serve kovakkai fry hot or warm with chapatis or with dal-rice or curd rice or sambar-rice.
Hi Dassana hope u might be know me well now coz I complimented u on every recipe I tried.. 😉 well today m just telling u one more way of tindi fry dat I do, which is also hit in my home.. it’s so simple with just red chili powder n salt..
just try n if u liked dats enuf for me:)
of course i know you pooni. sure, i will try your method too. i do make some more fries with veggies, but i add turmeric powder also along with red chili powder and salt. so will skip turmeric powder and try the tindora fry with chilli powder and salt. thanks for sharing.
Hi
Can u post how to prepare kai sasive chitranna
will try to add krupa.
Hey ! I have tried your most of the recipes. This one also I have tried and it came out Yummy.This is my request to you to share a recipe of Cheese pakora.
Thanks Natasha. I will try to add the recipe.