Kovakkai Fry | Dondakaya Fry » Dassana’s Veg Recipes

Right here’s one other recipe that may take away that hesitation you could have, relating to the vegetable, tendli or tindora (ivy gourd). Sure, this Dondakaya Fry is a simple and yummy fry made with this veggie. Additionally known as the Kovakkai Fry in Tamil delicacies, you’ll be able to 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 tender chapati or phulka and a pickle.

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 straightforward recipe, the place the ‘hero ingredient’ is the ivy gourd. The general checklist of elements can be not that a lot, mainly of the spice powders that are tremendous widespread in any Indian dwelling kitchen. It’s merely a fuss-free recipe.

Tendli/tindora or ivy gourd may not be a preferred alternative of vegetable with many of the Indians, however it undoubtedly is a surprise veggie and has many well being advantages. It’s a storehouse of many of the important vitamins like nutritional vitamins, minerals, antioxidants, and so forth., and thus, should be included in our diets, as and when attainable.

Kovakkai Fry is the simplest method of prepping this veggie in a scrumptious method, with out placing a lot effort or time. Actually, the utmost time goes into slicing the ivy gourd on this recipe.

After which, it’s simply sautéing or frying them with spices. So, you probably have been not contemplating this vegetable until now, I counsel do that 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’ll be able to 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.

Other than the ivy gourd, different elements that this Kovakkai Fry recipe consists of is turmeric powder, pink 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 possibly can regulate these spice powders on this recipe of Dondakaya Fry, based on your preferences. For cooking the dish, you’ll be able to both use sunflower oil, peanut oil and even mustard oil.

Kovakkai Fry is a type of straightforward recipes that I make typically as a facet veggie dish with dal-rice or sambar-rice or rasam-ricce or chapatis.

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

Dondakaya Fry additionally goes nicely in a tiffin field paired with some tender phulkas or paratha.

Step-by-Step Information

make Kovakkai Fry

Preparation & Sautéing Kovakkai

1. First, rinse 250 grams of ivy gourd (kovakkai, dondakaya, tindora or tendli) very nicely 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 elements. You have to 2.5 cups of sliced kovakkai.

2. Warmth 2 tablespoons oil (sunflower, peanut or mustard oil) in a heavy and thick bottomed kadai. An iron kadai works greatest for this recipe.

If utilizing mustard oil, then let it come to its smoking level after which add dondakaya.

3. Maintain the warmth to low and add the sliced kovakkai.

4. Stir and blend very nicely with the oil.

5. On low warmth, start to cook dinner the dondakaya. Maintain stirring after 3 to 4 minutes.

6. Sauté kovakkai until half carried out. You will notice the sides turning mild golden, when the dondakaya is half cooked.

Making Kovakkai Fry

7. Now add the next spice powders:

• ¼ teaspoon turmeric powder
• ½ teaspoon Kashmiri pink chili powder
• ½ teaspoon fennel powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder

8. Subsequent, add 1 pinch asafoetida (hing).

9. Combine the spices very nicely with the kovakkai.

10. Add salt as per style.

11. Combine nicely and proceed to sauté on low warmth until the dondakaya turns into golden, barely crisp and is cooked nicely. Stir after each 3 to 4 minutes.

12. Sauté until the kovakkai is cooked nicely.

13. Lastly, add ¼ teaspoon garam masala powder, ½ teaspoon dried mango powder (amchur powder) and 2 tablespoons chopped coriander leaves.

14. Combine nicely and swap off the warmth.

15. Serve Kovakkai Fry or Dondakaya Fry sizzling or heat with chapatis, dal-rice, curd rice or sambar-rice or rasam rice.

You can even pack it in your lunch field with a facet of paratha or chapati or entire wheat bread.

Professional Ideas

1. Non-obligatory veggies: 2 medium sized potatoes will also be added. First, sauté the potatoes on low warmth for 4 to five minutes after which add the ivy gourd.
2. Spices: You possibly can add much less or extra spice powders, as per your style preferences.
3. Dried mango powder substitute: As a substitute of dried mango powder (amchur powder), you’ll be able to add about ½ teaspoon of lemon juice.
4. Oil: You possibly can cook dinner this dish in peanut oil, sunflower oil or mustard oil or any impartial flavored oil.
5. Herbs: Coriander leaves could be skipped, in case you 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 could be simply halved or doubled.

Extra Tendli Recipes To Strive!

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