Kovakkai Poriyal/Tindora Fry/Ivy Gourd Fry

Kovakkai is a very popular and common vegetable prepared in all most all the houses in South India. It is very versatile vegetable with which you can make different varieties of dishes like stuffed tindora, tindora biryani etc. I make it a lot because it serves dual purpose as side dish for rice and can be rolled in rotis for lunch.

Here’s how to make Kovakkai poriyal with step by step photos…

Ingredients

Kovakkai/Tindora	½ kg
Onion	1 finely chopped
Tomato [optional]	1 finely chopped
Garlic cloves	3 crushed
Red chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	¼ tsp
Salt	As needed

For Tempering

Oil	1 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Urad dal	½ tsp
Curry leaves	10
Asafoetida/Perungayam powder	A pinch

Method

Wash the kovakkai and trim the edges and cut them length wise as shown in the photo.

Heat oil in kadai, splutter the mustard seeds, add cumin seeds, urad dal, asafoetida and roast till golden brown.

Add the crushed garlic, curry leaves and sauté until nice aroma fills the room. Now add the onions and sauté until golden brown.

Add finely chopped tomatoes and sauté until mushy.

Add the kovakkai/tindora and sauté for about 2 to 3 mins. Now add the red chilli powder, coriander powder, turmeric powder, salt and mix them well.

Add about ½ cup water, close the lid and cook the kovakkai in medium flame for about 8-10 min. Open the lid in between and give a good stir to avoid burning.

Delicious healthy Kovakkai poriyal is ready, serve it as a side dish for any rice variety or roll in rotis  and pack it for lunch.

Suggestions:

• I have added tomatoes to enhance the taste of the kovakkai poriyal, you can replace it with tamarind extract or amchoor powder.
• You can finally add 1 or 2 tbsp of grated coconut for additional taste.

Thank you all for visiting my blog, please come back again for more healthy and traditional dishes of South India.

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