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Kovakkai Fry | Dondakaya Fry » Dassana’s Veg Recipes


Right here’s one other recipe that can take away that hesitation you will have, concerning the vegetable, tendli or tindora (ivy gourd). Sure, this Dondakaya Fry is a simple and yummy fry made with this veggie. Additionally known as the Kovakkai Fry in Tamil delicacies, you may relish the straightforward, but delish flavors of this preparation by pairing it as a aspect dish with a comforting dal-rice or curd rice meal. It additionally tastes fabulous when served simply with mushy chapati or phulka and a pickle.

dondakaya fry garnished with coriander leaves and served in a white bowl with text layovers.

About Kovakkai Fry

Identical to ‘kovakkai’ that’s the Tamil title of ivy gourd, ‘dondakaya’ is the Telugu title of this vegetable. Apart from this, ivy gourd can also be known as ‘tendli or kundru’ in Hindi and Konkani, ‘tindora’ in Gujarati, ‘tondli’ in Marathi and has many different regional names to it.

This Kovakkai Fry is a brilliant simple recipe, the place the ‘hero ingredient’ is the ivy gourd. The general listing of substances can also be not that a lot, mainly of the spice powders that are tremendous widespread in any Indian house kitchen. It’s merely a fuss-free recipe.

Tendli/tindora or ivy gourd won’t be a preferred alternative of vegetable with many of the Indians, nevertheless it undoubtedly is a surprise veggie and has many well being advantages. It’s a storehouse of many of the important vitamins like nutritional vitamins, minerals, antioxidants, and so on., and thus, have to be included in our diets, as and when attainable.

Kovakkai Fry is the simplest method of prepping this veggie in a scrumptious method, with out placing a lot effort or time. The truth is, the utmost time goes into slicing the ivy gourd on this recipe.

After which, it’s simply sautéing or frying them with spices. So, when you’ve got been not contemplating this vegetable until now, I recommend do that recipe. As a result of it’s going to change that considered yours, for positive.

Whereas making any recipe with ivy gourd be sure that they’re recent, inexperienced and tender. They shouldn’t be matured or ripened and look dry or shrivelled.

Extra on Dondakaya Fry

This Dondakaya Fry recipe is just like the way in which I make the Parwal Fry. In order for you, you may even add some chopped potatoes to this ivy gourd dish. However first, sauté the potatoes for some minutes after which add the ivy gourd to them.

Aside from the ivy gourd, different substances that this Kovakkai Fry recipe consists of is turmeric powder, purple chili powder, fennel powder (saunf powder), cumin powder, coriander powder, asafoetida and garam masala powder. Some dried mango powder (amchur powder) can also be added for that kick of tang within the dish.

You’ll be able to regulate these spice powders on this recipe of Dondakaya Fry, based on your preferences. For cooking the dish, you may both use sunflower oil, peanut oil and even mustard oil.

Kovakkai Fry is a type of simple recipes that I make typically as a aspect veggie dish with dal-rice or sambar-rice or rasam-ricce or chapatis.

For me, it simple to organize and all I would like is to cut the kovakkai after which gradual cook dinner in a kadai. Some consideration is required and that will get carried out together with the dal or sambar that I’m cooking.

Dondakaya Fry additionally goes nicely in a tiffin field paired with some mushy phulkas or paratha.

Step-by-Step Information

The right way to make Kovakkai Fry

Preparation & Sautéing Kovakkai

1. First, rinse 250 grams of ivy gourd (kovakkai, dondakaya, tindora or tendli) very nicely in recent water. Drain the surplus water.

Thinly slice off the highest and backside ends, and discard them. Slice the ivy gourd vertically in 4 elements. You will want 2.5 cups of sliced kovakkai.

sliced kovakkai

2. Warmth 2 tablespoons oil (sunflower, peanut or mustard oil) in a heavy and thick bottomed kadai. An iron kadai works finest for this recipe.

If utilizing mustard oil, then let it come to its smoking level after which add dondakaya.

heating oil in heavy pan

3. Hold the warmth to low and add the sliced kovakkai.

sliced kovakkai added to hot oil in pan

4. Stir and blend very nicely with the oil.

kovakkai mixed well with the oil

5. On low warmth, start to cook dinner the dondakaya. Hold stirring after 3 to 4 minutes.

cooking kovakkai

6. Sauté kovakkai until half carried out. You will notice the sides turning gentle golden, when the dondakaya is half cooked.

cooking kovakkai

Making Kovakkai Fry

7. Now add the next spice powders:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon Kashmiri purple chili powder
  • ½ teaspoon fennel powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
spice powders added to kovakkai.

8. Subsequent, add 1 pinch asafoetida (hing).

asafoetida added to kovakkai.

9. Combine the spices very nicely with the kovakkai.

spices mixed well with the tendli.

10. Add salt as per style.

salt added to the tendli.

11. Combine nicely and proceed to sauté on low warmth until the dondakaya turns into golden, barely crisp and is cooked nicely. Stir after each 3 to 4 minutes.

cooking dondakaya fry.

12. Sauté until the kovakkai is cooked nicely.

cooking dondakaya fry.

13. Lastly, add ¼ teaspoon garam masala powder, ½ teaspoon dried mango powder (amchur powder) and 2 tablespoons chopped coriander leaves.

garam masala powder, dried mango powder and chopped coriander leaves added to the pan.

14. Combine nicely and swap off the warmth.

cooked dondakaya fry.

15. Serve Kovakkai Fry or Dondakaya Fry sizzling or heat with chapatis, dal-rice, curd rice or sambar-rice or rasam rice.

You can even pack it in your lunch field with a aspect of paratha or chapati or complete wheat bread.

dondakaya fry garnished with coriander leaves and served in a white bowl with text layover.

Skilled Suggestions

  1. Non-obligatory veggies: 2 medium sized potatoes will also be added. First, sauté the potatoes on low warmth for 4 to five minutes after which add the ivy gourd.
  2. Spices: You’ll be able to add much less or extra spice powders, as per your style preferences.
  3. Dried mango powder substitute: As a substitute of dried mango powder (amchur powder), you may add about ½ teaspoon of lemon juice.
  4. Oil: You’ll be able to cook dinner this dish in peanut oil, sunflower oil or mustard oil or any impartial flavored oil.
  5. Herbs: Coriander leaves may be skipped, should you shouldn’t have them.
  6. Gluten free model: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.
  7. Scaling: Kovakkai Fry recipe may be simply halved or doubled.

Extra Tendli Recipes To Attempt!

Please remember to charge the recipe within the recipe card or go away a remark under when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

kovakkai fry recipe, tindora fry recipe

Kovakkai Fry | Dondakaya Fry

Kovakkai Fry is an easy and straightforward recipe made with ivy gourd, spices and herbs. This dondakaya fry recipe is finest served as a aspect dish with chapatis or with curd rice and dal-rice. It is usually a no onion no garlic recipe.

Prep Time 5 minutes

Prepare dinner Time 20 minutes

Whole Time 25 minutes

Stop your display from going darkish whereas making the recipe

preparation for kovakkai fry recipe

  • First rinse 250 grams ivy gourds (tindora or tendli or dondakaya) very nicely in water. Drain the surplus water. 

  • Then thinly slice of the highest and backside ends and discard them. Slice the ivy gourds vertically in 4 elements. You will want 2.5 cups sliced ivy gourds.

making kovakkai fry

  • Warmth 2 tablespoons oil in a heavy and thick bottomed kadai. 

  • An iron kadai works finest for this recipe. If utilizing mustard oil, then let it come to its smoking level after which add tendli.

  • Hold the flame to a low and add the sliced tindora (ivy gourds).

  • Combine very nicely with the oil.

  • On a low flame start to cook dinner the tindora. Hold stirring after 3 to 4 minutes.

  • Saute until the tindora is half carried out. You will notice the sides getting gentle golden on the tindora when they’re half cooked.

  • Now add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon kashmiri purple chilli powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 1 pinch asafoetida (hing).

  • Combine the spices very nicely with the tindora.

  • Add salt as per style.

  • Combine nicely and proceed to saute on a low flame until the tindora turns into golden, barely crisp and is cooked nicely. Stir after 3 to 4 minutes.

  • Saute until the dondakaya is cooked nicely.

  • Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and a couple of tablespoons chopped coriander leaves

  • Combine nicely and swap off the warmth.

  • Serve Kovakkai Fry sizzling or heat with chapatis or with dal-rice or curd rice or sambar-rice or rasam-rice.

  • Spice preferences: Modify the amount of spices and seasonings based on your preferences.
  • Scaling the recipe: Kovakkai fry recipe may be simply halved or doubled as per your necessities.
  • Non-obligatory veggies: To make a hearty dish you may take into account including 2 medium sized potatoes. However first saute the potatoes for 4 to five minutes on a low warmth after which add the ivy gourds. Peel and lower the potatoes in small cubes in order that they cook dinner quicker.
  • Dry mango powder substitute: As a substitute add ½ teaspoon lemon juice as soon as the dish is accomplished cooking.
  • Herbs: Skip including Coriander leaves should you shouldn’t have them.
  • Gluten free model: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.
  • Ivy Gourd: Be certain that to make use of ivy gourd which is inexperienced in colour and with none blemishes. Don’t use ivy gourd which is matured or ripened.

Diet Info

Kovakkai Fry | Dondakaya Fry

Quantity Per Serving

Energy 108 Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 8g

Sodium 9mg0%

Potassium 96mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 123IU2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 25mg30%

Vitamin E 4mg27%

Vitamin Okay 2µg2%

Calcium 36mg4%

Vitamin B9 (Folate) 1µg0%

Iron 2mg11%

Magnesium 11mg3%

Phosphorus 39mg4%

Zinc 1mg7%

* % Each day Values are based mostly on a 2000 calorie weight loss program.

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This Kovakkai Fry Put up from the weblog archives, first printed in July 2017 has been republished and up to date on December 2022.



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