Kovakkai, also known as ivy gourd or tindora, is a popular vegetable in South Indian cuisine. Kovakkai pepper fry is a delicious and spicy dish made with this vegetable, flavored with black pepper and other spices. Serve hot as a side dish with rice or roti.
Kovakkai Pepper Fry
Recipe by S Kamala
Recipe rating: N/A
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesLearn how to make a delicious and flavorful Kovakkai dish with this easy recipe. With just a few simple ingredients, you can create a tasty side dish.
Ingredients
Kovakkai – 10 to 15 Nos
Onion – 1 No
Sambar Powder – 1/2 teaspoon
Turmeric Powder – 1/4 teaspoon
Oil – 4 teaspoons
Mustard – 1/2 teaspoon
Urad Dhal – 1 teaspoon
Jeera – 1/2 teaspoon
Pepper Powder – ½ teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Start by thoroughly washing the Kovakkai. Slice it lengthwise into 4 to 5 thin pieces. Season these slices with turmeric powder and salt, mixing well. Set them aside for later use.
- Next, finely chop the onion.
- Heat oil in a kadai and add mustard seeds. Wait for them to pop, then add urad dal, jeera, and curry leaves. Fry these until the dal turns a light brown color. Now, add the chopped onions, frying them until they become transparent.
- Take the seasoned Kovakkai pieces, gently squeeze out any excess water, and add them to the kadai with the onions. Fry everything together for a few seconds, then add sambar powder and mix thoroughly. If needed, sprinkle a little water to aid the cooking process.
- Cover the kadai with a lid and let the mixture cook on a medium flame. Remember to stir occasionally, ensuring the Kovakkai cooks evenly and becomes soft.
- As a final touch, just before removing the kadai from the stove, sprinkle some pepper powder over the dish and stir-fry for a few more seconds. Your Kovakkai dish is now ready to be enjoyed.