Next to okra, kovakkai or tindora is one of our favorite vegetables. This simple kovakkai curry or poriyal is the most common recipe I make with the ivy gourd. One other of our favorite kovakkai recipes to make is this Masala Bhath. It is made with freshly ground spices and tastes delicious. Yesterday I made this Kovakkai poriyal with Parangikkai Vatha Kuzhambu (pumpkin kuzhambu) and it was a great lunch. This combination is a favorite of everyone at home. We have been trying to grow Ivy gourd at home. It is a perennial vine that grows from cutting and we have been unsuccessful in getting a starter plant. Hopefully this summer we will be able to find a plant to care for. My little one not just loves eating ivy gourd stir fry, but also loves chopping them. He is a big helper for me in the kitchen and very efficient in getting the edges off. Chopping the ivy gourd is the only time-consuming part of the whole process and having a little help never hurts. 😉
Why this recipe works?
With just very basic spices, this tindora can be transformed into an amazing curry and it goes very well with rice and sambar or rasam. The ivy gourd can either be cut in roundels or vertically into thin strips and made into curry, but I personally like the roundels. If in a hurry, cut them in quarters vertically and proceed with the same steps. This ivy gourd stirs fry tastes delicious not just in a south Indian meal but also with roti. I made a simple lunch platter a few days back and made these recipes. When I make a large South Indian spread we look forward to eating it on a banana leaf. This is one more reason why we look forward to going to India in the summer. Payatham paruppu payasamVelarikkai Thayir pachadi / Cucumber raitaManga Pachadi / Mango sweet chutneyKadalai paruppu sweet kosumalliChow Chow KootuChinna Vengayam Araichu Vitta Sambhar / Pearl Onion SambharTomato Rasam
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Kovakkai / Ivy Gourd - Choose firm kovakkai with no blemishes or spots. If the kovakkai turns slightly yellow, it means that they are ripening. We can still use the ripened kovakkai to make the poriyal. They would be red inside instead of white and a little softer in texture. Spices - I use mustard seeds, Asafetida, turmeric powder, red chili powder, salt, and dhania jeera powder/cumin-coriander powder to make the kovakkai recipe. The cumin-coriander powder is optional and can be omitted if not available. Oil - Any cooking oil can be used to cook the ivy gourd stir fry.
Step-by-step process
Wash and cut the kovakkai into thin roundels. We can chop them in these strips as well if preferred.
In a frying pan, heat the oil. Add the mustard seeds, turmeric powder, asafetida, red chili powder, and dhania jeera powder. Fry for about 30 seconds and then add the chopped ivy gourd.
Add salt and mix well. Cover the pan and let the ivy gourd cook on low to medium flame until they become a little soft.
Once the kovakkai is cooked to almost done, remove the lid and fry until it turns golden brown.
The amount of time we let the vegetable fry is a personal preference. Some like it extra crispy and some like it softer. Adjust the frying time based on that and keep stirring it in between so that they don’t burn.
Serve it with rice or roti.
Expert Tips
Choose green and stiff vegetables when making the kovakkai stir fry When cooking in a hurry we could par-cook the vegetable before frying it. To do so, transfer the chopped vegetable into a microwave-safe bowl and sprinkle some water over it. Wrap it with plastic wrap (microwave safe) and cook for about 6-8 minutes or until the vegetable is soft and cooked.
Frequently asked questions
Similar Stir Fry / Poriyal
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