Meet Kovakkai Fry, the underrated dish that no one likes unless they eat it. Yes. Ever heard of the term ‘game changer’? This is that kind of dish. Well, I know that this humble vegetable that is quite common in the rural regions of India is quite unpopular. This is because most times, people do not know what to do with it. Let’s change that, shall we?
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Veggies used in South Indian Lunch
An everyday South Indian lunch is true joy. It is a combination of simple ingredients that bring out such amazing flavors. Now, there are some vegetables that are so original to South Indian cuisine.
Kovakkai is one among them. Others include snake gourd (podalangai), Sorakai(bottle gourd), Senai Kizhangu (elephant yam) and unripe plantains (Vazhakai).
These vegetables are what our ancestors ate and grew up on. And it is these that make South Indian food stellar.
Like I always tell, Indian food, especially, South Indian food, is beyond Dosa and Vadai. And this recipe is proof of that.
Try pairing this curry with a simple rasam and rice. You will definitely know what I am talking about.
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Kovakkai In English
In English, this vegetable is called as ivy gourd or the gentleman’s toe. I have no idea why it is called the latter though. Ivy gourd goes by various names in regional languages in India.
In Telugu, they call it ‘Dondakaya’ and in Hindi, it is ‘Tendli’ or ‘Kundru’. This is not to be confused with ‘Tinda’ called as apple gourd in English.
Tendli and Tinda are very different from each other. While I was in Gujarat, my cook told me that they call this as Tindora in Gujarati.
Ivy gourd looks very similar to gherkins. But they are different as well. And these do not come from ivy plants as well.
Benefits
Apart from being rich in beta-carotene, this oval shaped vegetable is said to have mouth ulcer healing properties. It is also good for controlling blood sugar. Many nutrition experts recommend this for diabetics.
Ways to cook ivy gourd
- Well, first things first- get that wok on heat and make this lip smacking fry.
- Or steam it for 5 minutes and make Paruppu Usili.
- In Sambar – they are great in this South Indian classic dish as well.
Ingredients
- Oil– Use cold pressed peanut oil or any neutral flavored vegetable oil for making this dish.
- Tempering includes mustard seeds, asafetida and split white urad dal. Since this has asafetida, this dish is not gluten free. If you are looking for a gluten free version, skip the asafetida.
- Ivy gourd (Kovaka)- This is the star ingredient of this dish. While buying, choose small and tender gourds. Gourds that feel heavy and look big are more mature and tend to be ripe. Generally, over ripe ivy gourds look scarlet on the inside and are not used for cooking.
- Spice powders– We are going to be using basic Indian spice powders which include red paprika (red chili powder), turmeric and coriander powder.
- Besan (chickpea flour)- Lends a beautiful crispy texture to the curry. Read the recipe notes for more information on how to use Besan in this recipe.
- Cilantro (coriander)– There is nothing like a bunch of fresh coriander leaves to brighten up any dish and this one is no exception.
Dietary specifications
This recipe is naturally vegan. It can be made gluten-free by skipping the asafetida since most compound asafetida have gluten added to them. Ivy gourd fry is also free from nuts and soy.
Variations
You can prepare this Kovakkai crispy fry as mentioned here or you can even steam it for 5 minutes and try this version.
Drain the steamed gourd in a colander to get rid of any remnant moisture. Heat a pan with coconut oil.
Splutter 1 tsp each mustard seeds and cumin seeds. Add steamed gourds to the pan along with salt, 1/2 tsp ground turmeric and mix well.
Finish with 4 tbsp grated fresh coconut and a sprig of curry leaves. This version is equally delicious and pairs well with just steamed rice and some ghee.
Shelf life, storage and make-ahead
While this curry is very beginner-friendly, the time consuming part about this recipe is the chopping. I recommend that you use all the Netflix time to chop them.
You can either slice them thinly or chop them into long fingers like how I have. While the first method is quicker, the second one is more visually appealing and helps in even cooking.
This curry keeps well in the fridge for 3 days when stored in an air tight container.
Recipe Notes
- Chop the gourds as evenly as possible. This ensures even and quick cooking.
- For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
- If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store.
- For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
- Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
- Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
- Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.
Method
Prep work
Wash and pat dry the ivy gourds. They have to be dry before you begin chopping them. When dry, chop them into long fingers. Each ivy gourd can be chopped into 4 to 6 such fingers. Use a sharp paring knife to do this.
Sieve 1/2 cup of Besan to get rid of any lumps. Heat a small pan, preferably, a cast iron skillet. I love my 8 inch Lodge skillet for this!
Add the sieved Besan to the pan and roast on low heat till fragrant and light brown. When done, switch off heat and transfer to a bowl immediately.
Making South Indian Ivy Gourd Fry
Steps 1 and 2
Heat a pan with 1.5 tbsp oil. Add mustard seeds, cumin seeds and urad dal. Wait for the mustard seeds to splutter.
Steps 3 and 4
When the mustard seeds and cumin seeds have spluttered and the dal begins to brown, add the asafetida. Immediately tip in the chopped gourds along with salt. The salt will help the vegetables release moisture, which in turn, will help in cooking it faster.
Steps 5 and 6
Toss well. Cook covered on medium heat for 5 minutes until the gourds have softened and become limp. Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).
Steps 7 and 8
Mix gently to make sure that the veggies are evenly coated with the spices. Cook for 5 to 6 minutes on low heat.
Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan. Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.
Steps 9 and 10
When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves. Stir gently to combine.
Serve hot with rice and any Kuzhambu or Rasam of your choice.
Kovakkai Fry
Equipment
- 1 Frying Pan
- 1 small cast iron skillet
- 1 sieve
- 1 Spatula
Ingredients
For roasting besan
- 1/2 cup Besan Chickpea flour
For the curry
- 1.5 tbsp cold pressed peanut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp split white Urad dal
- 1/8 tsp Asafetida Hing or Perungayam
- 400 grams Chopped Kovakkai Ivy gourd in English
- Salt to taste
- 1 tsp turmeric powder
- 1.5 tsp red chili powder red paprika
- 1.5 tsp coriander powder ground coriander
- 2 tbsp roasted besan
For garnish
- 2 tbsp finely chopped cilantro
Instructions
Prep work
- Wash and pat dry the ivy gourds.
- They have to be dry before you begin chopping them.
- When dry, chop them into long fingers.
- Each ivy gourd can be chopped into 4 to 6 such fingers.
- Use a sharp paring knife to do this.
- Sieve 1/2 cup of Besan to get rid of any lumps.
- Heat a small pan, preferably, a cast iron skillet.
- Add the sieved Besan to the pan and roast on low heat till fragrant and light brown.
- When done, switch off heat and transfer to a bowl immediately.
Making South Indian Ivy Gourd Fry
- Heat a pan with 1.5 tbsp oil.
- Add mustard seeds, cumin seeds and urad dal.
- Wait for the mustard and cumin seeds to splutter.
- When the mustard seeds have splutted and the dal begins to brown, add the asafetida.
- Immediately tip in the chopped gourds along with salt.
- Toss well.
- Cook covered on medium heat for 5 minutes until the gourds have softened and become limp.
- Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).
- Mix gently to make sure that the veggies are evenly coated with the spices.
- Cook for 5 to 6 minutes on low heat.
- Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan.
- Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.
- When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves.
- Stir gently to combine.
- Serve hot with rice and any Kuzhambu or Rasam of your choice.
Notes
- Chop the gourds as evenly as possible. This ensures even and quick cooking.
- For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
- If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store.
- For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
- Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
- Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
- Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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