Kovakka Roast (Ivy Gourd Roasted Veggie)

Roasted Kovakka or tendli (also known as tindoora or kundru) is an easy and yummy dish. It goes well with sambar-rice or simply with chapatis.

I made this dish with the chutney powder for idlis. You can also make it as a thoran (or poriyal) by adding a little coconut at the end. To make it in the north-indian style, you can use coriander (dhania) powder.

 

 

Ingredients:

Ivy gourd (kovakka): 1 lb (about 450 gms)

Mustard seeds: ½ teaspoon

Black gram split (Udad dal) ½ teaspoon

Asafoetida (hing) powder: a pinch

Turmeric powder: ¼ teaspoon

Red chilly powder: ½ teaspoon

Chutney Powder for Idlis: 2 teaspoons – You can find its recipe here.

Oil: 1 tablespoon

Salt to taste

 

*You can skip the chutney powder and add 2 teaspoons of grated coconut instead at the end. Or, you can use about a teaspoon of coriander (dhania) powder.

                                                                   

Method:

  1. Wash the ivy gourd (kovakka) thoroughly, remove the ends and chop finely into discs. You may also chop it in long pieces.
  2. Heat the oil in a heavy-bottomed pan and add the mustard seeds and udad dal. Fry till the mustard seeds pop and the dal begins to brown.
  3. Add the asafoetida powder. Sauté for a few seconds.
  4. Stir in the chopped vegetable
  5. Add the turmeric powder, and red chilly powder. Mix well.
  6. Cook on low heat while stirring every 3-4 minutes. The vegetable will cook in its own moisture.
  7. When the kovakka is almost cooked, add the chutney powder for idlis and mix well. This helps the vegetable become crisp and roasted.
  8. Cook covered till the kovakka are cooked well but not mushy. It took me altogether about about half an hour to get the vegetable done.
  9. Add salt to taste and mix well. Turn off the heat and the kovakka roast is ready.
  10. Serve and enjoy with sambar-rice or rotis.
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7 Responses to “Kovakka Roast (Ivy Gourd Roasted Veggie)”

  1. chutney powder!! now thats interesting.. I shd try it

    From skribles: Thanks Priya. Do try it out and let me know if you like it 🙂

  2. Nice recipe! I make a similar dish with mushrooms.. yours look yummy!

    From skribles: Thanks Sujatha – Oh is it? Hmmm, i dont eat mushrooms else I wud hv tried it out too

  3. Delicious. This was one of the few gourd dishes I loved growing up.

    From skribles: Thanks Kaykat – Gd to know u like it too 🙂

  4. I too love tindora fry… looking so good.

    From skribles: Thanks Hima – Gd to know u like it too 🙂

  5. I love kovakka, pity we don’t get them here

    From skribles: Thanks for visiting Happy Cook – Oh thn u must b missing it

  6. Nice one..

    From skribles: Thanks EC 🙂

  7. […] I made this dish with the chutney powder for idlis. You can also make it as a thoran (or poriyal) by adding a little coconut at the end. To make it in the north-indian style, you can use coriander (dhania) powder. Click here for the recipe. […]

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