Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry

Ivy Gourd Stir Fry

Some recipes are so simple that it takes a lot less time to cook it than write about it! This beautiful dish can do a great supporting act, complementing the main dish on your dining table. My wife introduced me to this recipe, and I have been a fan ever since. She serves it for lunch with rice and chicken curry on a laid back Sunday – now that’s a great combo!

Ivy Gourd, also known as Tindora or baby watermelon or Kovakkai, is a tropical plant which grows as a vine. Ivy Gourd is popular in Indian, Malaysian and Thai cuisines. They have a crunchy texture, and can be eaten raw or cooked.

This is an ideal summer recipe – requires you to spend very less time in the kitchen, without compromising on taste and flavour!

Simple, fresh, and tasty – how often do we get to say this about a recipe?

 

Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry

 

Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry
Print Recipe
5 from 1 vote

Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry

Ivy Gourd, also known as Tindora or baby watermelon, is a tropical plant which grows as a vine. It is a popular ingredient in Indian, Malaysian and Thai recipes. This is an ideal summer recipe - requires you to spend very less time in kitchen, without compromising on taste!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian, Kerala, South Indian
Servings: 2 portion

Ingredients

  • 250 gm Ivy gourd ( Coccinia/Tindora/Kovakkai/Tendli )
  • 1 Onion (medium size)
  • 1 tbsp Mustard Seeds
  • 1 tsp chilies Crushed (cayenne pepper)
  • To taste Salt

Instructions

  • Finely chop the onions.
  • Cut the ivy gourds lengthwise into four pieces.
  • Heat some oil in a pan, and splutter the mustard seeds.
  • Add the onions and fry until they turn golden brown.
  • Add the crushed chillies and fry for 15-20 seconds.
  • Add the chopped ivy gourds, salt, and fry them in low heat with the lid open, while stirring occasionally. Fry to the crispiness that you want - usually a 15 min in low flame will suffice.
  • Add some curry leaves and fry for another minute before switching off the flame. Serve hot.
  • You can enjoy this stir fry just by itself, or with some rice and curry.
    Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry

7 Comments

    Leave a Comment

    Your email address will not be published.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

    Recipe Rating




    *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.