Kovakkai(Ivy gourd/Tindora) Curry


Kovakkai (slit lengthwise): 400g 

Coconut oil: 1 tbsp

Shallots (sliced): 8-10

Ginger garlic paste: 1 tbsp 

Curry leaves: 2 sprigs

Masala paste: 2 tbsp (40g)

Coconut oil: 1 tsp (for serving) 



  • In a deep pot heat the coconut oil. Add the sliced shallots and fry for 2 minutes. 
  • When onions are lightly browned add ginger garlic paste and curry leaves and saute for another 2 minutes on medium high heat. 
  • Mix the masala paste with ½ cup water and add to the vessel. Cook for 2 minutes on medium low heat or till oil separates. 
  • Add the kovakkai and saute for 3-4 minutes. Add 1 cup water and mix well. Bring to a boil, cover and simmer.  
  • When kovakkai is cooked drizzle coconut oil and serve

    Leave a comment

    Please note, comments must be approved before they are published