Vegan Kovakkai / Kundru Fry (Ivy Gourd Stir‑Fry)
Kundru Fry (also called Kovakkai or Tindora Fry) is a classic South Indian and North Indian side dish: tender ivy gourd strips sautéed with warm spices until golden, slightly crisp at the edges, and packed with earthy, savoury flavour. This fully vegan version uses simple pantry ingredients, keeping the natural crunch and mild taste of the vegetable balanced with aromatic spices — perfect with dal, sambar, roti, or steamed rice.
Shared by meera
Time
25 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 250g fresh ivy gourd (kundru / kovakkai / tindora)
- 1 tsp mustard seeds.. ½ tsp cumin seeds.. 1 tsp urad dal (split black gram, optional)
- 1–2 dried red chillies (broken).. ¼ tsp turmeric powder
- ½ tsp red chilli powder (adjust to taste).. 1 tsp coriander powder
- ½ tsp roasted cumin powder.. Pinch of asafoetida (hing, optional)
- Salt to taste.. 1 tbsp coconut oil or neutral oil
- Optional: 1 tbsp rice flour or chickpea flour for extra crispiness
👩🍳 Instructions
- 1
Prep: Wash and dry the ivy gourd thoroughly. Trim both ends, then slice lengthwise into thin, even strips or halves.
- 2
Temper: Heat oil in a pan over medium heat. Add mustard seeds — once they pop, add cumin seeds, urad dal, red chillies, and asafoetida. Fry until lightly golden.
- 3
Sauté: Add the sliced ivy gourd, turmeric, and salt. Toss well, cover, and cook on medium‑low heat for 6–8 minutes, stirring occasionally, until the vegetable turns tender but still holds its shape.
- 4
Crisp: Remove the lid, add chilli powder, coriander powder, cumin powder, and flour (if using). Increase heat slightly and stir‑fry continuously for another 4–5 minutes until the edges turn golden and crisp.
- 5
Serve: Taste and adjust salt or spice if needed. Enjoy hot as a crunchy, flavourful side dish.