Kovakai Curry (Tindora Curry)

Srilatha Sides, South Indian Leave a Comment

Print Recipe
Kovakai Curry (Tindora Curry)
Kovakai (ivy gourd in English, tindora in Hindi) is a 2-3 inch cucumber like vegetable, but sturdier and makes a great stirfry vegetable. Pairs well with any rice dish (rasam/sambar/yogurt or just plain white rice). My kids' favorite. More ocmmonly available in Indian grocery stores, makes a much-requested appearance in my kitchen whenver kids come home. It can be cut lengthwise or in circles. My kids love it in circles and that's how I always make it.
Course Side dish
Cuisine South Indian
Prep Time 15-30 minutes to chop
Cook Time 20 minutes, a little more to crisp
Servings
servings
Ingredients
Course Side dish
Cuisine South Indian
Prep Time 15-30 minutes to chop
Cook Time 20 minutes, a little more to crisp
Servings
servings
Ingredients
Instructions
  1. Wash and chop the kovaikai into thin circles
  2. Heat oil in a kadai/vanali, add mustard seeds and let them pop
  3. Add hing, the kovakai, salt, chili powder and turmeric
  4. Give it a good mix
  5. Add the water, mix it up, and cover with a lid. Turn heat to medium
  6. Cook for about 8 minutes, checking to make sure there is water to cook in. Open, check the kovakai for done-ness. Should be able to easily cut if cooked. If still tough, sprinkle some water and cook for a few more minutes
  7. Take the lid off, and cook on a higher heat (stirfry) to desired crispness for a few minutes.
  8. The curry should be dry and nicely browned/crisp when done. Remove to serving bowl. Enjoy with rice of your choice.
Recipe Notes

Tips:

  1. Get your family to pitch in with cutting. My kids or my husband always willingly chop this painstakingly into thin rounds because they love the results.
  2. Sometimes, I sprinkle a little bit of besan (chickpea flour/kadalai maavu) for added crispiness towards the end. Totally optional, do it if you like the flavor of besan - make sure the besan is completely cooked - it can also burn easily, so needs attention while cooking (raw besan will likely cause upset stomach).
  3. While chopping the kovakai, discard ones that are red inside or mushy - it means they are ripe or gone bad. Use crisp green ones. Also discard the ends (a tiny bit on both ends).
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *