Step 1

First rinse 250 grams ivy gourds (tindora or tendli or dondakaya) very well in water. Drain the excess water.

Step 2

Then thinly slice of the top and bottom ends and discard them. Slice the ivy gourds vertically in four parts. You will need 2.5 cups sliced ivy gourds.

Step 3

Heat 2 tablespoons oil in a heavy and thick bottomed kadai.

Step 4

An iron kadai works best for this recipe. If using mustard oil, then let it come to its smoking point and then add tendli.

Step 5

Keep the flame to a low and add the sliced tindora (ivy gourds).

Step 6

Mix very well with the oil.

Step 7

On a low flame begin to cook the tindora. Keep stirring after 3 to 4 minutes.

Step 8

Saute till the tindora is half done. You will see the edges getting light golden on the tindora when they are half cooked.

Step 9

Now add the spice powders - ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 1 pinch asafoetida (hing).

Step 10

Mix the spices very well with the tindora.

Step 11

Add salt as per taste.

Step 12

Mix well and continue to saute on a low flame till the tindora becomes golden, slightly crisp and is cooked well. Stir after 3 to 4 minutes.

Step 13

Saute till the dondakaya is cooked well.

Step 14

Lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and 2 tablespoons chopped coriander leaves

Step 15

Mix well and switch off the heat.

Step 16

Serve Kovakkai Fry hot or warm with chapatis or with dal-rice or curd rice or sambar-rice or rasam-rice.