Kovakkai Poriyal | Ivy gourd stir fry recipe
Hotel style Kovakkai poriyal / Ivy gourd stir fry / Restaurant style Tindora curry for rice
Servings: 4
Ingredients
Main Ingredients
- 250 Kovakkai / Ivy gourd / Tindora
- 1 Big onion
- 10 Garlic (finely chopped)
- Curry leaves few
- ¼ tsp Turmeric powder
- ¼ tsp Sugar
- 1 tsp Sambar powder OR red chilli powder & dhania powder – 1/2 tsp each
- ½ tsp Garam masala powder
- Salt & water as needed
- Lemon juice few drops (optional)
To temper
- 3 tbsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- ½ tsp Saunf / Fennel seeds
Instructions
- Wash and slice Kovakkai / Ivy gourd into thin slices vertically. Set aside.
- Wash and chop onion, garlic finely. Heat oil and splutter mustard seeds, urad dal, fennel seeds.
- Saute onion, garlic and curry leaves till onion turns transparent.
- Add the sliced Kovakkai pieces, turmeric powder, sugar and saute for 2 to 3 minutes in medium flame.
- Lower the flame and add the sambar powder, garam masala powder and salt.
- Saute in low flame for 2 to 3 minutes to coat the masala well. Sprinkle water and cover cook in low flame till kovakkai turns soft and well cooked.
- Switch off the flame and serve with rice. Enjoy !
Notes
- Adjust the quantity of masala powders as per your taste.
- Make sure Kovakkai is well cooked by sprinkling water.
- You can also make this curry in a pressure cooker directly but make sure Kovakkai doesn’t turn mushy.