Kovakkai Curry / Poriyal | Ivy Gourd Stir Fry
Kovakkai also called tindora in Hindi and Ivy gourd in English is one of our favorite vegetables. As much as I love it, the boys like it even more. My trip to Indian stores guarantees a couple of pounds of ivy gourd and this Kovakkai Poriyal / Kovakkai Curry is one of the first recipes I make with it.
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 payasam
Velarikkai Thayir pachadi / Cucumber raita
Manga Pachadi / Mango sweet chutney
Kadalai paruppu sweet kosumalli
Chow Chow Kootu
Chinna Vengayam Araichu Vitta Sambhar / Pearl Onion Sambhar
Tomato 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
Kovakkai curry tastes great in a South Indian meal. It also can be served with roti.
We typically make this curry / poriyal without onion, but we can use onion. Saute the onions until softened and then add the kovakkai to the pan and cook them together.
Yes, Kovakkai curry is vegan. If on an entirely gluten-free diet, skip the asafetida in the recipe, and also make sure you use certified spice powders or make your own to avoid cross-contamination.
Similar Stir Fry / Poriyal
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Recipe
Kovakkai Curry / Poriyal | Ivy Gourd Stir Fry
Equipment
- bowl
- pan
- spatula
Ingredients
- 1 ib Kovakkai Cut into roundels
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- 1 ½ tsp Red chili powder
- 1 teaspoon Dhania Jeera Powder
- to taste Salt
- ¼ teaspoon Asafetida
Instructions
- Wash and cut the kovakkai into thin roundels. We can chop them in this 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 in 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 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.
Notes
- Choose green and stiff vegetable 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 a plastic wrap (microwave safe) and cook for about 6-8 minutes or until the vegetable is soft and cooked.
Yummy stir fry. I love tindora curry but hate the chopping part. 🙂 My mother chops them similar to your version but I have started to quarter them lengthwise.
What a breeze to cook when someone chops the vegetable. Kovakkai curry looks so delicious and one of our favorites. I make exactly the same way except for dhania jeera powder. I tried adding it today and it elevated the taste.
It is so nice of your little one to help out in the preparation! When you said you buy this vegetable, I was thinking don't you grow it in your garden? You grow so many veggies! I hope you find the starter plant soon. Kovakkai fry is one of my favorite side dishes. Even I make it this way, keeping it simple with basic essential spices.
If somebody chops any vegetable, doesn't it make life so much easier! Love that your boys help you out with the chores without any hesitation... I always wonder how to cook with this vegetable and with this BM I got two ideas including yours! Must include them into my lunch menu...
The curry looks very delicious. This is one of our favorite curry with sambhar/rasam rice.
We all love kovakka and it’s a regular dish at home. I also make it similarly, keep changing the shape every now and then. I love that your kids help you with cooking, it’s a good skill to have!
Your little elf definitely does a great job! You are lucky he does the chopping up for like you said that is the most time-consuming job. Love the kovakkai curry I will definitely make it with the next batch I get.
Thanks Archana! He indeed is a lot of help when he is around.
I hate chopping the ivy gourds..for the reason of the slight stickiness ;(.Kudos to the young lad for helping.
We make them the same way, except that I add the spices after they get tender.
What a unique and zesty dish! Though I've never had ivy gourd before, this looks so delicious!