This recipe is from my dear Chithi (aunt) from Chennai. I am from Thanjavur, when I was a kid, wild Tindora plants grew all around my home throughout the year, but we never cooked the vegetables from them. When they ripened, they turn red, we could see many birds visiting and eating them to their content. How many of you have heard that Indian poets had likened a beautiful woman’s lips as “a well ripened tindora fruit” (yuck, unless you are a hungry parrot!).
After I finished my school, I set foot on Chennai for the very first time and I always stayed at my dear Chithappa’s (uncle’s) home. Uncle and aunty took care of me so well always, and it was such a joy to go stay in their place. He was such a learned scholar and anyone can talk any topic with him for hours. Sadly he passed away suddenly couple of years back, and that was a huge loss for me. He still comes in my dream frequently and we will be chatting as in old times only to wake up suddenly and realize it was only a dream!
During my initial visit to my Chithappa’s house, my Chithi one day made this Tindora Fry with Chapathi and it tasted so amazing!!! This is her recipe, very simple, but out of the world. You should try it, and will love it so much! I have also learnt few other variations, will post them later.
Ivy Gourd (Kovakkai) Fry
Tasty Ivy Gourd (Kovakkai, Tindora) fry cooked with tons of jeera seeds and mild spices
Ingredients
- 2 lbs Ivy Gourd/ Kovakkai or Tindora
- 2 tbsp Sambar powder
- 1 tsp Turmeric powder
- 2 tbsp jeera seeds
- 1 twig Curry leaves optional
- Salt to taste
- 3 tbsp oil
If sambar powder is not available
- 1 tbsp Chili powder
- ½ tbsp Coriander powder
Instructions
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Wash tindora and trim both ends and then cut them vertically into quarters (see recipe picture).
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Mix sambar powder (if sambar powder is not available, add substitute ingredients), turmeric powder, salt to taste, sprinkle some water and mix well.
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Take a wide non-stick pan, pour oil, when it is hot, add jeera, when it browns a bit, add curry leaves and fry for few seconds, and then add Ivy Gourd pieces with spices, fry for two or three minutes and cover and cook in medium heat for 5 mins.
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Open the lid, stir contents well and continue cooking (without lid) for another 10 mins or so until it gets fully cooked. Add one more ablespoon of oil, mix well and roast till the Kovakkai pieces shrink and are roasted well.
Recipe Notes
You can also cut the Ivy Gourd into thin slices instead of strips. You can add sliced onions, chopped garlic, green chilies, tomatoes, sliced potatoes etc for variations. You can add either one item or multiple items and each combination will produce a unique taste so you will never be bored with this veggie! Enjoy this yummy dish with dal, sambar, chapathi etc.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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