Kovaikkai Poriyal | Tindora Stir Fry | Ivy Gourd Stir Fry

Kovaikkai also known as tindora, ivy gourd, dondakaya, tondli, parwal or baby watermelon is cheap but healthy. It is a good source of beta-carotene. In some countries even their leaves are consumed. This recipe shared below is spicy and delicious. It pairs up well with rice and any curry. Usually tindora tastes good when fried in generous amount of oil. But you can boil these vegetables and just temper them with a few spices for a healthy version.


Tindora/Ivy Gourd is rich in beta-carotene.

Cuisine : Indian – Tamilnadu
Category : Side dish for rice
Serves : 3

Preparation Time : 10 min
Cooking Time : 20-25 min


Grind grated coconut, red chillies, garlic & cumin seeds without adding water → Heat oil a pan & add mustard, urad dal → Add the sliced tindora, ground masala → Mix well & saute for 3-4 minutes → Add turmeric powder, salt → Fry till they shrink & turn brown.



  • 1/4 kg Tindora
  • 1/2 tsp Turmeric Powder
  • Salt as required

  To grind:

  • 3 tbsp Grated Coconut
  • 2 Red Chillies
  • 3 cloves Garlic
  • 1/2 tsp Cumin Seeds

  To temper:

  • 1/2 tsp Mustard
  • 1 tsp Urad Dal
  • 2 tbsp Oil

1. Wash and slice the tindora. Discard both the ends while slicing.
2. Grind the items given under ‘To grind’ in a mixer grinder without adding water.
3. Heat oil in a pan. Add the items given under ‘To temper’ and fry till the urad dal turns brown.
4. Add the sliced tindora and the ground masala. Mix well and fry for 3-4 minutes.
5. Add the turmeric powder and salt. Mix well.
6. Fry till they shrink and turn brown. Add oil in between if required. Sprinkle water now and then while frying.


  • Avoid using ripe tindoras. Ripe ones are red inside.
  • This dish tastes good if oil is used generously.
  • You can half-cook the tindoras and follow the same procedure for a healthier version.

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