Kovakkai Fry is a simple and easy recipe made with ivy gourd, spices and herbs. This dondakaya fry recipe is best served as a side dish with chapatis or with curd rice and dal-rice. It is also a no onion no garlic 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 heat.
Serve Kovakkai Fry hot or warm with chapatis or with dal-rice or curd rice or sambar-rice or rasam-rice.
Notes
Spice preferences: Adjust the quantity of spices and seasonings according to your preferences.
Scaling the recipe: Kovakkai fry recipe can be easily halved or doubled as per your requirements.
Optional veggies: To make a hearty dish you can consider adding 2 medium sized potatoes. But first saute the potatoes for 4 to 5 minutes on a low heat and then add the ivy gourds. Peel and cut the potatoes in small cubes so that they cook faster.
Dry mango powder substitute: Instead add ½ teaspoon lemon juice once the dish is completed cooking.
Herbs: Skip adding Coriander leaves if you do not have them.
Gluten free version: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.
Ivy Gourd: Make sure to use ivy gourd which is green in color and without any blemishes. Don't use ivy gourd which is matured or ripened.