Kovaikkai Masala recipe | Tindora | Ivy gourd curry

Kovaikkai Masala recipe | Tindora | Ivy gourd curry Is prepared using Ivy gourd with spices, salt and grated coconut to serve as side dish for rice. Healthy and very tasty recipe . Other names for kovaikkai are Ivy gourd, tindora, kunduri in Bengali and dondakaya available throughout India. It is eaten as a curry, by deep frying it along with spices, stuffing with masalas and as sambars too. It is  rich  in iron, vitamin B2.


  • ivy gourd/ tindora/ kovaikkai – 1/4 kg
Fresh green kovaikkai
  • onion – 1 (chopped)
  • red chilly powder/ milagai podi – 1 tsp
  • coriander powder/ malli podi – 1 tsp
  • turmeric powder/ manjal podi – 1/2 tsp
  • grated coconut – 1 tblsp
  • salt/ uppu – to taste

For Seasoning:-

  • oil – 1 tsp
  • mustard seeds/ kadugu – 1/2 tsp
  • urad dal/ ulundham paruppu – 1 tsp
  • curry leaves/ karuveppilai – few


1. Heat one tsp of oil in a pan.

Heating oil in pan

2. Add mustard seeds and when it splutters add urad dal and when it turns golden brown,

Mustard seeds and urad dal added

3. Add curry leaves and chopped onions and fry.

Curry leaves and chopped onions added.

4. Now add chopped kovaikkai and fry for a few minutes. Add 1/2 cup of water and close with a lid and allow to cook for five minutes. Open and stir at frequent interval.

Cooking Ivy gourd in pan
Closed with a lid

5. When the vegetable is cooked well and becomes soft, add red chilly powder, coriander powder, turmeric powder and salt. Mix well and close for two more minutes till the raw smell of the powders leaves the pan.

Spices powders added

6. Now add grated coconut and mix well.

Grated coconut added

7. When the masala becomes thick switch off the stove and transfer to a serving bowl. Serve along with rice as side dish.

Kovaikkai Masala recipe | Tindora | Ivy gourd curry
Kovaikkai Masala recipe | Tindora | Ivy gourd curry – Ready to serve kovaikkai Masala


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