Ivy Gourd Dry Fry – Kerala Kovakkai Mezhukkupuratti | Tindora Masala

Ivy Gourd Dry Fry is a popular item in the menu of most South Indian homes. Kerala Kovakkai Mezhukkupuratti is a delectable ivy gourd recipe where finely chopped tindora is sauted with spices.

Ivy Gourd Health Benefits:

Ivy gourd (Coccinia grandis), also known as Tindora, Little Gourd, baby watermelon, gentleman’s toes and Dondakaya, is a member of the cucumber family. It’s very popular in Indian, Thai and Malaysian cuisines.

Little gourds are rich in beta-carotene -an orange-red pigment – which has powerful antioxidant effects. Little gourds also contains phytonutrients that offer anti-cancer and heart benefits. These gourds help regulate blood glucose levels and are a natural diabetes remedy.

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Ivy Gourd Dry Fry Recipe:

This tasty tindora masala dish is a simple, easy-to-make green vegetable recipe that’s spicy, and delicious.

• To make Tindora Masala, firstly wash the gourds well and cut of the ends. Then thinly slice the tindora into roundels. Also finely chop the onions, slit the green chillies and grate the coconut.
• Then take a kadai and mix the sliced little gourds/tindora with green chilies, turmeric and salt. Add ¼ cup of water. Place the kadai over slow flame and cook for about 5 minutes.
• When all the water evaporates, add the chopped onions and a tablespoon of oil.
• Cook for another 5 minutes.
• Meanwhile roast the mustard, cumin and sesame seeds in a pan and grind it to a coarse powder.
• Then add the ground powder along with a little oil to the tindora dish.
• Fry till the little gourds turn slightly brown.
• Finally season with curry leaves and grated coconut.
• Serve Ivy Gourd fry with hot with rice or chapathi or with Jeera Rice and raita.

If you are searching for more Baby Watermelon recipes, then do try out Dondakaya Vepudu.

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Kerala Kovakka Masala Recipe details below:

Print Recipe

Ivy Gourd Fry Recipe - Kerala Kovakka Mezhukkupuratti

Ivy Gourd Fry - thinly sliced pieces of little gourd, stir-fried with a mix of spices, topped with a sprinkling of coconut and flavoured with fresh curry leaves is just heavenly!

Prep Time25 minutes mins

Cook Time15 minutes mins

Total Time40 minutes mins

Course: Side Dish

Cuisine: Kerala

Servings: 4

Calories: 104kcal

Author: Anjali

Ingredients

• Ivy gourd/Tindora – 500 gms sliced
• Onion – 1 finely chopped
• Green chilies – 3-4 slit lengthwise
• Sesame seeds - 1 tbsp
• Cumin seeds -1 tsp
• Chana dal - 2 tbsp
• Grated Coconut optional - a handful
• Salt to taste
• Oil - 2 tbsp
• Mustard seeds -1 tsp
• Curry leaves - 1 sprig
• Turmeric powder - ½ tsp

Instructions

• To make kovakka masala, firstly mix the sliced ivy gourds with slit green chilies, salt and turmeric powder. Pour ¼ cup of water and then cook over low heat for five minutes.
• Once all the moisture evaporates, put in the onions and one tablespoon of oil.
• Then cook for a further five minutes.
• Dry roast mustard seeds, cumin seeds and sesame seeds in a frying pan. Cool and grind to a coarse powder.
• Stir in the ground powder together with a little oil into the kovakka masala dish.
• Mix everything well and fry till the tindora become slightly brown.
• Add curry leaves and freshly grated coconut.
• Serve Kovakka Masala as a side with white rice or Rotis.