Tuesday, 3 May 2016

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.


15 min
35 mins
Recipe for Kovakkai Fry / Kovakkai Masala Fry
Recipe type: veg accompaniment
Cuisine: Tamilnadu
Serves: 3 to 4(approximately)

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


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.

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