Thursday, August 15, 2013

Kovakkai Curry Recipe | Tindora Recipes

Kovakkai Curry Recipe
This kovakkai curry is a great side dish for rice and even for chapathi's. Tindora / Ivy gourd / Kovakkai makes only a rare appearance in my kitchen as both hubby and me are not a big fan of it.This is one of the easy and quick curry that you can make in a jiffy...Now lets get on to learn this easy kovakkai curry.

Kovakkai Curry Recipe

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: Sidedish | Recipe Cuisine: SSouth Indian

Kovakkai(Tindora) - 2 cups sliced thin
Big Onion - 1/2 finely chopped
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Salt - to taste

To grind to a paste:

Tomato - 1 big sized chopped roughly
Big Onion - 1/2 roughly
Fennel seeds - 1/2 tsp

To temper:

Oil - 3 tsp
Mustard seeds - 1 tsp
Urad Dal - 3/4 tsp
Curry leaves - a sprig
Tindora Curry


  1. Rinse tindora well, trim both the ends.Then slice it as fine as possible as shown in the pic, Set aside. Grind together onion tomato with fennel seeds to a fine paste, set aside. Heat oil in  pan - add the items listed under 'to temper' let it splutter then add onion and fry till slightly browned.Kovakkai Curry Recipe - Step1
  2. Them add the tomato-onion paste along with spice powders and fry till raw smell of tomatoes leave.Then add the veggie and saute and cook for 2mins until the masalas blend well with the veggie.Add required salt.Kovakkai Curry Recipe - Step2
  3. Add water till immersing level and cook keeping it covered. Once it turns soft, let it cook for 3mins until the curry becomes dry.Switch off.Kovakkai Curry Recipe - Step2
Serve with hot rice and any kuzhambu of your choice.

My Notes:

  • You can add a pinch of garam masala for extra zing.
  • Instead of big onion, you can even add small onion.
  • Slice it thin so that it gets cooked evenly.
  • Choose nice green tindora not the ripe one.
Tindora Curry

Written by: SHARMILEE J


  1. Once again, you have nailed the recipe Sharmi. With your step by step presentation and excellent pictures !!

  2. Curry looks simply delicious and wonderfully prepared.

  3. u r adding water sharmi thats why it cooks less than 10 minutes otherwise it is one of the tough veggie to cook in oil :) unless or until u pour more oil on that !

  4. wonderful step wise tutorial :) and super delicious curry dear :)

  5. Can u please specify the quantity of fennel seeds

  6. Yum... one of my favorite veggies.

  7. I am a great fan of your recipes an your blog is my first stop whenever I want to check for one. This time it was for veg cutlet :)
    Btw, wanted to share my mom's recipe for kovakkai which I love! Pressure cook kovakkai with onions, chilli powder and salt (you can also cook it on stove, but pressure cooking makes the job easier). Once cooked, lightly fry it just to absorb water and add pottu kadalai powder and fry it well. The pottu kadalai powder renders a different yummy taste to the veggie :)

  8. Hubby loved this. Thanks Sharmi.


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