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 recipe 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 recipe 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 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 stir 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 summers.
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 recipe.
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 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.
- Serve it with rice or roti.
Expert tips
- 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.
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
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Kovakkai Curry / Poriyal | Ivy Gourd Stir Fry
Equipment
- bowl
- pan
- spatula
Ingredients
- 1 ib Kovakkai Cut into roundels
- 1 tbsp Oil
- 1 tsp Mustard seeds
- ½ tsp Turmeric powder
- 1 ½ tsp Red chili powder
- 1 tsp Dhania Jeera Powder
- to taste Salt
- ¼ tsp 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.
Nutrition
Rajani says
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!
Archana says
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.
Sandhya Ramakrishnan says
Thanks Archana! He indeed is a lot of help when he is around.
Vaishali says
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.
Ritu says
What a unique and zesty dish! Though I've never had ivy gourd before, this looks so delicious!