Kovakkai Fry / Kovakkai Masala Fry / Ivy Gourd (Tindora) Fry

This spicy kovakkai fry is full of flavours that goes well with rice and chapathi.  I learnt this recipe from a friend Pradeepa akka, who is my school senior.

Kovakkai has numeral health benefits; so try to include this vegetable in your diet.  Check my another version of Kovakkai fry / Tindora fry.

        

PREP TIME

15 min

COOK TIME

20 mins

TOTAL TIME 

35 mins

                                                                                                                                                         

Recipe for Kovakkai Fry / Kovakkai Masala Fry
Recipe type: veg accompaniment

Cuisine: Tamilnadu

Serves: 3 to 4(approximately)

Ingredients:
Kovakkai / tindora - ½ kg
Salt - as required

To grind:
Grated coconut - 3 to 4 tbsp
Turmeric powder - ½ tsp
Red Chilli powder - 1½ tsp
Coriander powder - 1 tsp
Garlic - 5 to 6 cloves
Fennel seeds - ½ tsp
For seasoning:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a sprig

Directions:

Wash and cut the kovakkai / tindora lengthwise and keep aside.

Grind coconut, garlic, turmeric powder, red chilli powder, corriander powder and fennel seeds into fine paste by adding little water.

Take a pan, add sliced kovkakkai / tindora and salt along with required water.  Allow to cook till becomes soft.  Remove from the fire and keep aside.

Heat oil in a pan, season it with mustard seeds and curry leaves.  Once it crackles, add grounded coconut paste.  Stir fry, till the raw smell goes.

Add the cooked kovakkai / tindora to the masala(check for the salt).   Fry till the masala coats well with  kovakkai and also the mixture dries up.

Serve hot with rice / chapathi.