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Home » Side Dishes » Curry , Poriyal and Subzi

Published: May 5, 2021 · Modified: May 6, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Kovakkai Curry / Poriyal | Ivy Gourd Stir Fry

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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.

kovakkai curry with kuzhambu in the background

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.

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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. 😉

chopping the kovakkai

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

Tamil Nadu Feast

Ingredients needed

Ingredients labeled and laid out to make ivy gourd curry

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.
step by step process to make kovakkai stir fry

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.
kovakkai poriyal with kuzhambu on the background

Frequently asked questions

What to serve with kovakkai curry?

Kovakkai curry tastes great in a south Indian meal. It also can be served with roti.

Can I make kovakkai curry with onion?

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.

Is kovakkai stir fry Vegan and Gluten free

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.

kovakkai curry in a bowl

Similar Stir Fry / Poriyal

  • Potato Bell Pepper Stir Fry | Aloo Capsicum Curry
  • Kathirikkai Podi Curry | Eggplant Poriyal With Spice Powder
  • Okra Curry | Vendakkai Fry Recipe
  • Seppankizhangu Poriyal | Arbi Roast in Air Fryer

 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

Kovakkai Curry / Poriyal | Ivy Gourd Stir Fry

Next to okra / vendakkai, 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.
5 from 6 votes
Print Pin Rate
Course: Side Dishes
Cuisine: Indian, South Indian
Diet: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 40kcal
Author: Sandhya Ramakrishnan

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

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.

Nutrition

Calories: 40kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 13mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Suma Gandlur says

    June 03, 2021 at 7:31 pm

    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.

    Reply
  2. NARMADHA says

    May 23, 2021 at 1:27 pm

    5 stars
    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.

    Reply
  3. Usha Rao says

    May 20, 2021 at 9:46 am

    5 stars
    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.

    Reply
  4. Rafeeda - The Big Sweet Tooth says

    May 19, 2021 at 1:45 pm

    5 stars
    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...

    Reply
  5. Radha says

    May 16, 2021 at 11:47 am

    5 stars
    The curry looks very delicious. This is one of our favorite curry with sambhar/rasam rice.

    Reply
  6. Rajani says

    May 11, 2021 at 9:52 pm

    5 stars
    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!

    Reply
  7. Archana says

    May 11, 2021 at 9:51 am

    5 stars
    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.

    Reply
    • Sandhya Ramakrishnan says

      May 13, 2021 at 9:35 am

      Thanks Archana! He indeed is a lot of help when he is around.

      Reply
  8. Vaishali says

    May 07, 2021 at 8:45 pm

    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.

    Reply
  9. Ritu says

    May 06, 2021 at 11:34 am

    What a unique and zesty dish! Though I've never had ivy gourd before, this looks so delicious!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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