Ennai Kovakkai/Ivy Gourd

//Ivy gourd/ tindora/ kovakkai//


  • Wedged ivy gourd/kovakkai – 1 cup
  • Coriander seeds – ¼ cup
  • Channa dhal/ kadalaparuppu – 2 tblsp
  • Byadagi chilli – 5-6 nos (depends on your spice level)
  • Cumin seeds – 1.5 tsp
  • Pepper – 1tsp
  • Curry leaves – 1 sprig
  • Shredded coconut – 3 tblsp
  • Gingelly oil – ¼ cup
  • Salt – as req
  • Water – 1 tbslp


  • Heat tsp oil in a pan and add coriander seeds, channa dhal, byadagi chilli, curry leaves, cumin seeds, pepper, curry leaves and shredded coconut. Saute it for 2-3 mins and Cool completely and grind it into a coarsely grounded powder without adding water.
  • Wash and trim the edges off and cut the ivy gourd into wedges
  • Heat ¼ cup of gingelly oil in a heavy bottomed pan and add the wedged ivy gourd and sauté it for about 3-4 mins.
  • Now add the coarsely grounded masala along with some salt and cook it under medium-low flame for about 5-6 mins.
  • In between sprinkle a tblsp of water if required.
  • Cover the pan with a lid and cook it further until the oil separates.
  • The tasty and spicy yet crunchy “Ennai KOVAKKAI/ivy gourd” is ready to serve, Enjoy with a cup of hot rice or chapathi.

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