Kovakkai Fry | Dondakaya Fry

Right here’s one other recipe that can take away that hesitation you might have, relating to the vegetable, tendli or tindora (ivy gourd). Sure, this Dondakaya Fry is a straightforward 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 facet dish with a comforting dal-rice or curd rice meal. It additionally tastes fabulous when served simply with smooth 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 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 an excellent simple recipe, the place the ‘hero ingredient’ is the ivy gourd. The general record of elements can be not that a lot, principally 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 may not be a preferred alternative of vegetable with a lot of the Indians, but it surely positively is a surprise veggie and has many well being advantages. It’s a storehouse of a lot of the important vitamins like nutritional vitamins, minerals, antioxidants, and so forth., and thus, should be included in our diets, as and when potential.

Kovakkai Fry is the simplest manner of prepping this veggie in a scrumptious manner, with out placing a lot effort or time. In reality, 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 counsel do this recipe. As a result of it will change that considered yours, for certain.

Whereas making any recipe with ivy gourd be certain 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 much like the best way I make the Parwal Fry. If you’d like, 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 elements that this Kovakkai Fry recipe contains 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 be added for that kick of tang within the dish.

You may alter these spice powders on this recipe of Dondakaya Fry, in accordance with your preferences. For cooking the dish, you may both use sunflower oil, peanut oil and even mustard oil.

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

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

Dondakaya Fry additionally goes properly in a tiffin field paired with some smooth phulkas or paratha.

Step-by-Step Information

How one can 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 components. You’ll need 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. Maintain 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 prepare dinner the dondakaya. Maintain stirring after 3 to 4 minutes.

cooking kovakkai

6. Sauté kovakkai until half finished. You will note the perimeters 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 change 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 too can pack it in your lunch field with a facet of paratha or chapati or entire wheat bread.

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

Professional Suggestions

  1. Optionally available 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 may 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 may add about ½ teaspoon of lemon juice.
  4. Oil: You may prepare dinner this dish in peanut oil, sunflower oil or mustard oil or any impartial flavored oil.
  5. Herbs: Coriander leaves may be skipped, for those who 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 fee the recipe within the recipe card or go away a remark under when you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe 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 facet dish with chapatis or with curd rice and dal-rice. It’s also a no onion no garlic recipe.

4.95 from 20 votes

Prep Time 5 minutes

Prepare dinner Time 20 minutes

Complete Time 25 minutes

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 components. You’ll need 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.

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

  • Combine very properly with the oil.

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

  • Saute until the tindora is half finished. You will note the perimeters 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 couple of tablespoons chopped coriander leaves

  • Combine properly and change 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: Alter the amount of spices and seasonings in accordance with your preferences.
  • Scaling the recipe: Kovakkai fry recipe may be simply halved or doubled as per your necessities.
  • Optionally available veggies: To make a hearty dish you may contemplate 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 minimize the potatoes in small cubes in order that they prepare dinner quicker.
  • 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 for those who shouldn’t have them.
  • Gluten free model: For a gluten free recipe, skip asafoetida or use gluten free asafoetida.
  • Ivy Gourd: Ensure that to make use of ivy gourd which is inexperienced in shade and with none blemishes. Don’t use ivy gourd which is matured or ripened.

Vitamin Info

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 Ok 2µg2%

Calcium 36mg4%

Vitamin B9 (Folate) 1µg0%

Iron 2mg11%

Magnesium 11mg3%

Phosphorus 39mg4%

Zinc 1mg7%

* P.c Day by day Values are primarily based on a 2000 calorie food regimen.

Like what you see?

Keep updated with new recipes and concepts.

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

Source

Leave a Reply

Your email address will not be published. Required fields are marked *