Kovakkai Fry Recipe | Dondakaya Fry | Tindora Fry

Tindora Fry / Kovakkai Fry Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my channel Asmallbite. Tindora in Hindi, Ivy Gourd in English, Kovakkai in Tamil, Dondakaaya in Telugu, Thondekai in Kannada, it’s so simple to make with a handful of ingredients and you can prepare it as no onion, no garlic recipe also. It goes very well with Onion sambar, Pepper rasam, curd rice, Lemon Rice and we can even use it as a filling in chapati too. I have added a twist to a regular one and used powdered peanuts for extra coating and flavor. Ok, friends, let us learn how to make this Dondakaya Fry recipe.

✔ What is Ivy gourd or Kovakkai or Kovakka?
Kovakkai, as it is known in Tamil, is also known by different names — ivy gourd in English, tendli in Marathi, dondakaaya in Telugu, tondekai in Kannada tindora in Hindi. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable.

✔ How to select ivy gourd?
– Choose the ones which are dark green in color, thin, and free of any blemishes.
– This veggie ripens very fast so make sure to cook it while it is fresh.

✔ How to cut ivy gourd?
– Trim both the edges hold them vertically and slice them with a sharp knife, or else, maybe sliced into thick or thin circles.

✔ Health Benefits of Ivy gourd
– Is a good source of vitamin A, vitamin B, and beta-carotene. It is also known for its toxin eliminating properties and can help clean the bloodstream.
– Has been known to boost metabolism and thereby prevent obesity
– Used in Ayurveda to treat diabetes due to its ability to improve glucose tolerance and lower blood sugar levels.
– High vitamin c in the veggie, attributes for good skin
– It has the ability to control hypertension

Check my other Veggie Recipes like
1. Aloo Gobi Fry
2. Easy Potato Fry
3. Raw Banana Fry
4. Yam Tawa Fry
5. Brinjal Fry
6. Baby Corn Pepper Fry

Tindora Fry

Kovakkai Fry Recipe | Dondakaya Fry | Tindora Fry

Priya Santhamohan

Kovakkai Fry Recipe / Dondakaya Fry is so simple to make with a handful of ingredients and you can prepare it as no onion, no garlic recipe also.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Side Dish, Sidedish for Rice, Stir Fry / Poriyal

Cuisine South Indian

Servings 3 People

Calories 62 kcal

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ¼ Kg Ivy Gourd / கோவக்காய்
• 1 Onion / பெரிய வெங்காயம்
• ¼ tsp Turmeric Powder / மஞ்சள்தூள்
• 2 tsp Red Chilli Powder / மிளகாய்த்தூள்
• 1 tsp Sambar Powder / சாம்பார் தூள்
• Salt / உப்பு As Required
• 2 tbsp Roasted Peanuts / கடலை
• 2 tbsp Coriander Leaves / கொத்தமல்லி இலை For Garnishing

To Temper / Season

• 2 tbsp Oil / எண்ணெய்
• 1 tsp Mustard Seeds / கடுகு
• ½ tsp Urad Dal / உளுத்தம்பருப்பு
• ½ tsp Cumin Seeds / Jeera / சீரகம்
• 1 Generous Pinch Hing / பெருங்காயம்
• 1 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

 

• Seasoning / Tempering Ingredients - Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1/2 tsp of cumin seeds, and 1 sprig of curry leaves.

  Spice Powders - Measure 1/4 tsp of turmeric powder, 2 tsp of chili powder, 1 tsp of sambar powder, and required salt.
• Slicing the onion and tindora - Slice 1 big onion finely and lengthwise.

  First, rinse 1/4 kg of tindora very well in water. Then, drain the excess water.

  Now, slice the top and bottom ends and discard them. After that, Slice the veggie vertically into four parts.
• For Grinding - to a mixer, add 2 tbsp of roasted peanuts.

  Then, measure and keep 2 tbsp of fresh coriander leaves for final garnishing.
• Pulse the roasted peanuts for 2 to 3 seconds, coarsely once or twice.
• Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, cumin seeds, and curry leaves.
• Sprinkle hing and give a quick stir.
• Add the onions and saute in low flame, till it turns translucent.
• Now, add the sliced veggie. Simmer the flame and mix the veggie very well with the oil.

  Saute for 3 to 4 minutes till the veggie is half done (the edges turn to light golden on the tindora when they are half cooked).
• Add the turmeric powder, chili powder, sambar powder, and required salt. Mix the spices very well with the veggie.
• Sprinkle very little water.
• Continue to saute on a low flame till the veggie becomes golden, slightly crispy, and is cooked well. It takes about 3 to 4 minutes.
• Now, add the pulsed peanut powder.
• Mix it gently and cook for 1 minute.
• Switch off the flame and garnish with coriander leaves.

  Serve this Kovakkai Fry Recipe with rice and Drumstick leaves Sambar.

Video

Notes

Tips for Dondakaya Fry

1. Selecting the tindora - choose the ones which are dark green in color, thin and long. This veggie ripens very fast, so make sure to cook it while it is fresh.

2. I chopped the veggie vertically (lengthwise). You can chop in circles too.

3. Don't chop the veggie too thin, as it turns mushy when cooking. Chop it into medium-sized pieces.

4. Chop all the pieces evenly, so it gets cooked evenly inside too. 

5. Use a non-stick pan or iron skillet to get well-roasted Tindora Fry.

6. For a gluten-free recipe, skip the hing/ asafoetida from the ingredients list.

7. Adjust chili powder as per spice level required for this Dondakaya Fry.

8. For a variation, sambar powder can be replaced with amchur powder for this Kovakkai Fry Recipe.

9. Do not add too much water to the veggie. Just sprinkle a little and cook, otherwise, the veggie becomes mushy.

10. Always fry in low flame for even cooking and avoid the burning of veggie.

11. Don't stir/mix too much, as the veggie may break and turn mushy.

12. Always add the peanut powder only after the veggie is cooked. 

Keyword Dondakaya Fry, Kovakkai Fry Recipe, Tindora Fry

Kovakkai Fry Recipe

Method for Kovakkai Fry Recipe

1. Seasoning / Tempering Ingredients – Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1/2 tsp of cumin seeds, and 1 sprig of curry leaves.
Spice Powders – Measure 1/4 tsp of turmeric powder, 2 tsp of chili powder, 1 tsp of sambar powder, and required salt.

2. Slicing the onion and tindora –
Slice 1 big onion finely and lengthwise.
First, rinse 1/4 kg of tindora very well in water. Then, drain the excess water.
Now, slice the top and bottom ends and discard them. After that, Slice the veggie vertically into four parts.

3. For Grinding – to a mixer, add 2 tbsp of roasted peanuts.
Then, measure and keep 2 tbsp of fresh coriander leaves for final garnishing.

4. Pulse the roasted peanuts for 2 to 3 seconds, coarsely once or twice.

5. Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, cumin seeds, and curry leaves.

6. Sprinkle hing and give a quick stir.

7. Add the onions and saute in low flame, till it turns translucent.

8. Now, add the sliced veggie. Simmer the flame and mix the veggie very well with the oil.
Saute for 3 to 4 minutes till the veggie is half done (the edges turn to light golden on the tindora when they are half cooked).

9. Add the turmeric powder, chili powder, sambar powder, and required salt. Mix the spices very well with the veggie.

10. Sprinkle very little water.

11. Continue to saute on a low flame till the veggie becomes golden, slightly crispy, and is cooked well. It takes about 3 to 4 minutes.

12. Now, add the pulsed peanut powder.

13. Mix it gently and cook for 1 minute.

14. Switch off the flame and garnish with coriander leaves.

Serve this Dondakaya Fry Recipe with rice and Drumstick leaves Sambar.

Dondakaya Fry Recipe