Ivy Gourd Dry Fry is a popular item in the menu of most South Indian homes. Kerala Kovakka Mezhukkupuratti is a delectable ivy gourd recipe where finely chopped ivy gourds are sautéed with spices.
Craving a healthy, flavorful dish? Ivy Gourd Dry Fry recipe also known as Kerala Kovakka Mezhukkupuratti is a game-changer! Packed with nutrients and bursting with taste, this easy-to-make dish will become your new favorite. Get ready to tantalize your taste buds!
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.
Ivy Gourd Dry Fry Recipe:
Kerala Kovakka Mezhukkupuratti, is a delightful dish that showcases the best of South Indian cuisine. With its crispy texture, aromatic spices, and numerous health benefits, this recipe is sure to become a regular feature in your meal rotation. Whether you’re a longtime fan of ivy gourd or trying it for the first time, this dry fry recipe is an excellent way to enjoy this nutritious vegetable.
This tasty tindora masala dish is a simple, easy-to-make green vegetable recipe that’s spicy, and delicious.
- To make Tindora Fry, 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 Dry 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.
Ivy Gourd Dry Fry Serving Suggestions
Kovakka Fry is a versatile dish that pairs well with various meals. Here are some serving suggestions:
- Serve as a side dish with rice and dal for a complete vegetarian meal.
- Pair with roti or chapati for a delicious Indian-style lunch or dinner.
- Use as a filling for wraps or sandwiches for a unique twist.
- Serve as a healthy snack or appetizer with a cool yogurt dip.
Variations of Ivy Gourd Recipes
While the Kovakka Fry is a classic, there are many other delicious ways to prepare this versatile vegetable:
- Ivy Gourd Curry: Cook ivy gourd in a spicy tomato-based gravy for a rich, flavorful curry.
- Stuffed Ivy Gourd: Fill halved ivy gourds with a spiced mixture of potatoes or paneer for a unique appetizer.
- Ivy Gourd Stir-Fry: Quick stir-fry with onions, garlic, and your choice of spices for a simple side dish.
- Ivy Gourd Chips: Thinly slice and deep-fry for a crispy, addictive snack.
- Ivy Gourd Raita: Grate cooked ivy gourd and mix with yogurt, spices, and herbs for a cooling side dish.
Kerala Kovakka Masala Recipe details below:
Ivy Gourd Dry Fry Recipe
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 Fry as a side with white rice or Rotis.
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