Recipe: Tasty Ivy gourd/Tindora fry(kovakkai)

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Recipe: Tasty Ivy gourd/Tindora fry(kovakkai)
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Recipe: Tasty Ivy gourd/Tindora fry(kovakkai) Delicious, fresh and tasty.

Ivy gourd/Tindora fry(kovakkai). Kovakkai fry recipe with step by step photos. A simple and easy home style Dondakaya 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.

The most common ones are Dondakaya in Telugu, Kovakka in Tamil, Kundru, Tendli, Tondli in Marathi, Kovakkai in Malayalam etc.

There are many variations to this recipe across various states in India depending on the region and individual taste.

Tindora Fry recipe with step by step pictures and instructions.

You can cook Ivy gourd/Tindora fry(kovakkai) using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Ivy gourd/Tindora fry(kovakkai)

  1. It’s 10 of Tindoora sliced -.

  2. You need 1/2 of onion sliced -.

  3. It’s of salt.

  4. Prepare 1 tsp of pepper -.

  5. You need 1/2 tsp of chilly powder -.

  6. Prepare 2 tbsps of oil -.

  7. Prepare 1  / 2 tsps of mustard seeds -.

  8. You need 1/2 tsp of turmeric powder -.

It is simple and easy to make side dish which goes well with rice.

Kovakkai belongs to gourd family and called as Ivy gourd in English, Dondakaya in Telugu and Tindora in many other places.

We mostly make fry with kovakkai or masala where.

Tasty Ivy Gourd (Kovakkai, Tindora) fry cooked with tons of jeera seeds and mild spices.

Ivy gourd/Tindora fry(kovakkai) instructions

  1. Heat oil in a pan and add mustard seeds..

  2. Then put all the other ingredients together and saute well..

  3. Check the salt and keep the pan covered for about 15 mins on simmer..

  4. Stir occasionally..

  5. Hardly 20 mins, it will be done..

It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc.

It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc.

A guide for Growing Ivy Gourd in the Backyard.

Young leaves of ivy gourd are also edible and considered a good substitute for spinach in Thailand.

The upper body of the leaf is hairless, while the lower body is hairy.