Kovakkai Fry | Tindora Fry | Ivy Gourd Fry | Dondakaya Fry Poryial Recipe

Kovakkai Fry |Kovakkai Poriyal | Tindora Fry | Ivy Gourd Fry | Dondakaya Fry Recipe:

Kovakkai poriyal(in Tamil) recipe without coconut. This ivy gourd fry recipe takes time to cook but preparation time is less.

You can make kovakkai fry in 2 methods. One method is cooking kovakkai only in oil without adding water. It is tasty but needs more oil for cooking. Another method is adding less oil and sprinkling water little by little occasionally. Tindora fry made in this method is good, tasty and healthy. But you should not add more water at any time as it will turn the kovakkai fry more mushy and you will end up in getting kovakkai curry like recipe.

 

Kovakkai Health Benefits:

Kovakkai | Ivy Gourd | Tindora | Dondakaya has a lot of health benefits. It is very popular in Chennai but it is not very popular in South Tamil Nadu.  Kovakkai is good for diabetes, gonorrhea and constipation.

 

Kovakkai Fry | Tindora Fry | Ivy Gourd Fry | Dondakaya Fry Poryial Recipe

Learn how to make kovakkai fry | kovakkai poriyal | Tindora Fry | Ivy Gourd Fry | Dondakaya Fry 

Cuisine:	Indian	Category:	Vegetable fry	Serves:	2-3
Prep Time:	10 Mins	Cook Time:	25 Mins	Total Time:	35 Mins

Ingredients

• Kovakkai | Tindora | Dondakaya | Ivy gourd - 1/4 kg
• Big Onion - 1
• Red chilli powder - 1 tsp or as required
• Salt -  to taste
• Rice flour - 1 tsp or as required
• Oil - 2-3 tbsp(coconut oil is recommended)
• Mustard seeds - 3/4 tsp
• Urad dal - 1/2 tsp
• Dry red chillies - 1 or 2
• Curry leaves - few
• Hing - 1 pinch

 

Instructions

1.  Cut top and bottom of kovakkai. Cut the kovakkai vertically into thin slices. You can cut the kovakkai horizontally too into thin round slices. Make sure you cut into thin slices so that it gets cooked quicker. Kovakkai usually takes longer time to get cooked. Slice onions vertically into thin slices. Discard over ripened kovakkai.
2. Heat 2 tbsp oil(coconut oil is preferred for nice aroma). Add mustard seeds and urad dal. Let mustard seeds splutter and urad dal turns golden brown color. Add hing. Add curry leaves, dry red chilli and onion slices. Saute till onion turns translucent.
3. Add kovakkai slices, salt, red chilli powder and saute for 5 minutes in low flame. Add rice flour and saute for 3 minutes. Check for cripsiness and add little more rice flour if you want. You can adjust salt and red chilli powder also. 
4. Sprinkle little water and cook in low flame till the kovakkai fry / Kovakkai poriyal is ready. Sprinkle water little by little as and when required. Do not add more water at any point of time. Otherwise Kovakkai poriyal / Kovakkai fry will turn mushy. Cook in low flame till kovakkai is completely cooked. You can add 1 more tbsp oil also as and when required and reduce the amount of water you add. You can also omit water and cook with oil alone. But it will take more oil to cook.

 

Kovakkai Names in different Indian languages: 

Binomial name - Coccinia grandis English - Ivy Gourd, Baby Watermelon, Little Gourd, Gentleman's toes 
Hindi - Tindora, Tindori, Tindoori 
x Tamil - Kovakka, Kovakkai 
Telugu - Dondakaya 
Kannada - Tondenkayi 
Gujarati - Giloda 
Punjabi - Kundru 

Kovakkai is also known as Cephalandra Indica, Kovakka and Coccinia Indica.

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