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Kovakkai Fry | Dondakaya Fry » Dassana’s Veg Recipes


Right here’s one other recipe that may take away that hesitation you’ve gotten, relating to 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 possibly can relish the easy, but delish flavors of this preparation by pairing it as a facet dish with a comforting dal-rice or curd rice meal. It additionally tastes fabulous when served simply with tender chapati or phulka and a pickle.

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

About Kovakkai Fry

Similar to ‘kovakkai’ that’s the Tamil title of ivy gourd, ‘dondakaya’ is the Telugu title of this vegetable. Aside 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 straightforward recipe, the place the ‘hero ingredient’ is the ivy gourd. The general checklist of elements can also be not that a lot, mainly of the spice powders that are tremendous widespread in any Indian dwelling kitchen. It’s merely a fuss-free recipe.

Tendli/tindora or ivy gourd won’t be a well-liked selection of vegetable with many of the Indians, however it positively 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 many others., and thus, should be included in our diets, as and when potential.

Kovakkai Fry is the best means of prepping this veggie in a scrumptious means, with out placing a lot effort or time. In actual fact, 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 have been not contemplating this vegetable until now, I recommend do that recipe. As a result of it’ll change that considered yours, for certain.

Whereas making any recipe with ivy gourd make 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 best way I make the Parwal Fry. In order for you, you possibly can 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 elements 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 alter these spice powders on this recipe of Dondakaya Fry, in keeping with your preferences. For cooking the dish, you possibly can both use sunflower oil, peanut oil and even mustard oil.

Kovakkai Fry is a kind of straightforward recipes that I make typically as a facet veggie dish with dal-rice or sambar-rice or rasam-ricce or chapatis.

For me, it straightforward to arrange and all I want is to cut the kovakkai after which sluggish 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 properly in a tiffin field paired with some tender phulkas or paratha.

Step-by-Step Information

Tips on how to make Kovakkai Fry

Preparation & Sautéing Kovakkai

1. First, rinse 250 grams of ivy gourd (kovakkai, dondakaya, tindora or tendli) very properly 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 have to 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 properly 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 mild 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 properly with the kovakkai.

spices mixed well with the tendli.

10. Add salt as per style.

salt added to the tendli.

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

cooking dondakaya fry.

12. Sauté until the kovakkai is cooked properly.

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 properly and swap off the warmth.

cooked dondakaya fry.

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

You may also pack it in your lunch field with a facet of paratha or chapati or complete wheat bread.

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

Skilled Ideas

  1. Non-compulsory veggies: 2 medium sized potatoes may 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 an alternative of dried mango powder (amchur powder), you possibly can 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 might be skipped, in the event you don’t have them.
  6. Gluten free model: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.
  7. Scaling: Kovakkai Fry recipe might be simply halved or doubled.

Extra Tendli Recipes To Attempt!

Please make sure you price the recipe within the recipe card or go away a remark under when you have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

kovakkai fry recipe, tindora fry recipe

Kovakkai Fry | Dondakaya Fry

Kovakkai Fry is a straightforward and straightforward recipe made with ivy gourd, spices and herbs. This dondakaya fry recipe is finest served as a facet dish with chapatis or with curd rice and dal-rice. Additionally it is a no onion no garlic recipe.

Prep Time 5 minutes

Cook dinner Time 20 minutes

Complete Time 25 minutes

Forestall 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 properly 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 have to 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 properly 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 mild 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 properly with the tindora.

  • Add salt as per style.

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

  • Saute until the dondakaya is cooked properly.

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

  • Combine properly and swap off the warmth.

  • Serve Kovakkai Fry scorching 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 in keeping with your preferences.
  • Scaling the recipe: Kovakkai fry recipe might be simply halved or doubled as per your necessities.
  • Non-compulsory veggies: To make a hearty dish you possibly can think about 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 sooner.
  • Dry mango powder substitute: As an alternative add ½ teaspoon lemon juice as soon as the dish is accomplished cooking.
  • Herbs: Skip including Coriander leaves in the event you don’t have them.
  • Gluten free model: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.
  • Ivy Gourd: Be sure 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 Details

Kovakkai Fry | Dondakaya Fry

Quantity Per Serving

Energy 108 Energy from Fats 90

% Day by 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%

* % Day by day Values are based mostly on a 2000 calorie food plan.

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


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