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  • 350 grams kovakkai | ivy gourd | dondakaya | tindora | thondekai
  • Required Salt
  • 1 tbsp Rice flour
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp coconut oil
  • Few curry leaves
  • Pinch of hing


  • Take kovakkai and required salt in a cooker separator and pressure cook for 2 whistles
  • When the pressure releases naturally add the cooked kovakkai into a colander and discard the water
  • After the cooked kovakkai is cool and all the water is drained add rice flour, turmeric powder, chilli powder; mix well and coat evenly
  • Let the marination sit for 10 min
  • Add oil to the pan and let the oil turn warm add the warranted kovakkai
  • Saute for 5 mins and then add curry leaves
  • Evenly roast the kovakkai for 10 - 15 minutes until kovakkai fry turns into your desired texture
  • Finally, add hing and cook for a minute and turn off
  • Serve with kuzhambu varieties/rasam varieties / thogayal varieties


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  1. I prefer coconut oil but you can use any oil of your choice
  2. Steaming is optional but yields for fast cooking and also less oil 
  3. You can add any spice powder of your choice
  4. Let the kovakkai cool entirely before you fry
  5. Make sure you cook kovakkai in a separator, direct cooking might result in but kovakkai
  6. Avoid adding water while cooking kovakkai
  7. While stirring ivy gourd add extra salt if required 
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