Kovakkai | tindora | dondakaya, I came to know about this vegetable when I got married and started living in Chennai. I have never seen this in Madurai, my hometown, 20 years back. So even during our childhood days, whenever we visit Chennai, my aunts will make this for us. We usually make this in the same way as we do for potato curry. This one is a deep-fried one and I wanted to try this for a long time. I adapted the recipe from my kurkuri bhindi recipe. It turned out super yum and a super hit at home. I coated the cut kovakkai with besan, and rice flour and added red chili powder for spiciness, and deep-fried this in hot oil. You can bake the same instead of deep frying too. I have given those tips in the notes section. Please refer there. We enjoyed this with instant rasam and hot rice. My son, who generally doesn’t prefer kovakkai curry, enjoyed this very much. You can also check out, Gobi 65, Gobi malli fry, pavakkai chips, and yam tawa fry. Do give this a try and let me know how it turned out.
Chop the kovakkai | ivy gourd | tindora into long pieces or roundels.
Add the rice flour, gram flour, cornflour, red chili powder, salt, and fennel seeds.
Mix well.Sprinkle water little by little and mix well.It should not be watery. Just sprinkle water so that the masalas can be coated nicely.You can add 1 tsp of ginger garlic paste too.
Heat oil for deep frying.Fry this in batches.It took 6-7 minutes for this to get fried completely.
Deep fry in medium flame it becomes golden brown
Once done take out from the pan.Drain in a kitchen towel.Repeat the same for the rest of the kovakkai.
Kovakkai fry pairs well with any South Indian meal.
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