Kovakkai, also known as Ivy gourd or Tindora, is a nutritious vegetable that offers numerous health benefits. In Andhra, people prepare a variety of recipes with Tindora, and I’ve also been exploring different ways to incorporate it into my kitchen due to its health advantages. I’ve shared various Kovakkai recipes on my blog, and today, I’m excited to present a delightful and flavorful hotel-style Kovakkai poriyal with a simple masala. Even though my daughter Raksha usually prefers Kovakkai in chip form, she surprisingly loved this poriyal and asked me to prepare it the same way in the future. It has become a super hit in our home.
I urge you, my friends, to try this delicious hotel-style Kovakkai poriyal at home and savor it with sambar, rasam, or curd rice. It’s essential to follow the specified ingredients as the oil plays a crucial role in this recipe. Now, let’s see how to prepare Kovakkai poriyal with step-by-step.
Kovakkai Poriyal | Ivy Gourd Stir-Fry Recipe
Cuisine: Indian Category: Side dish Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes
Ingredients:
- Kovakkai / Ivy gourd / Tindora – 250 gms
- Big onion – 1 (sliced)
- Garlic – 10 cloves (finely chopped)
- Curry leaves – a few
- Turmeric powder – 1/4 tsp
- Sugar – 1/4 tsp
- Sambar powder – 1 tsp OR red chilli powder & dhania powder – 1/2 tsp each
- Garam masala powder – 1/2 tsp
- Salt & water – as needed
- Lemon juice – a few drops (optional)
To temper:
- Cooking oil – 3 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Saunf / Fennel seeds – 1/2 tsp
Instructions:
- Wash and slice the Kovakkai / Ivy gourd into thin vertical slices and set aside. Also, chop the onion and garlic finely.
- Heat oil in a pan and add mustard seeds, urad dal, and fennel seeds. Once they splutter, sauté the onion, garlic, and curry leaves until the onion turns transparent.
- Add the sliced Kovakkai pieces, turmeric powder, and sugar. Sauté for 2 to 3 minutes over medium flame.
- Lower the flame and add the sambar powder (or red chilli powder + dhania powder), garam masala powder, and salt. Saute on low flame for another 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook on low flame until the Kovakkai becomes soft and well-cooked.
- Switch off the flame and, if desired, add a few drops of lemon juice for a tangy touch. Serve the Kovakkai poriyal with rice and enjoy!
Note:
- Adjust the quantity of masala powders according to your taste.
- Ensure the Kovakkai is well cooked by sprinkling water if needed.
- You can also prepare this curry directly in a pressure cooker, but be careful not to overcook the Kovakkai.
Try this easy and flavorful Kovakkai masala curry and enjoy it with rice. Bon appétit!