I have always had a liking for Andhra style food ever since I landed here in USA, most of my friends from here are telugu, may be that influenced me a lot…. 🙂 they make these veg curries which often looks simple but taste super awesome, I don’t know what kind of magic happens but the veggies which I use to hate as a kid are now my favorites.. here is one simple andhra style kovakkai stir fry using peanuts and coconut, they pair really well with sambar, rasam or curd rice.
Dondakaya Vepudu, Dondakaya Kobbari Vepudu, Kovakkai Poriyal, Ivy Gourd Stir Fry Recipe, Vegetarian side dishes, Sidedish recipes, South Indian Side dishes, Tindora Stir Fry, Tindora Coconut Stir Fry, Andhra Style Dondakaya Vepudu, Accompaniments, Rice side dish recipes, Dry curries, Andhra veggie curries, Dondakaya Fry
| Ingredients | |
| Ivy Gourd / Tindora / Kovakkai | 20 |
| Onion | 1 cup chopped |
| Garlic | 3 cloves (crushed) |
| Green Chili | 2 (finely minced) |
| Peanuts | 2 tablespoons |
| Mustard seeds | 1/2 teaspoon |
| Split Black gram | 3/4 teaspoon |
| Cumin seeds | 3/4 teaspoon |
| Curry leaves | 10 leaves |
| Oil | 4 tablespoons |
| Turmeric powder | 1/4 teaspoon |
| Red Chili powder | 1/2 teaspoon |
| Salt | 1 + 1/4 teaspoon (or to taste) |
| Fresh grated coconut | 1/4 teaspoon |
Wash the ivy gourd, chop off the top and bottom edges and cut them into thin strips and keep aside.
Heat oil in a pan, shallow fry the ivy gourd over medium high flame. (Deep fry is also an option, but if you are too health conscious then resort to shallow fry)
Bring the flame to medium, cover the pan and cook for 4-5 minutes.
Once done, pull them over to the side of the pan draining the oil to the other side.
Remove the fried ivy gourd from the pan, keeping the oil in the pan.
Light heat up the same oil and fry the peanuts.
Add the seasoning after you fry the peanuts- splutter mustard seeds, split black gram, cumin seeds and curry leaves.
Add in chopped onion, garlic and finely minced green chillies. Let the onion mixture turn slightly brown and crispy.
Now add the fried ivy gourd to the mixture and give a quick stir.
Add in turmeric powder, red chili powder and salt. Stir fry again for few minutes to incorporate everything.
Once done, switch off and add in the grated coconut and stir fry while its still warm. Serve hot as a side for sambar, rasam or curd rice.
Notes
- Serves 2-3 adults
- Coconut garnish is optional but gives nice flavor and also suits the peanut combination.
- Fresh coconut may be substituted with desiccated coconut.
- Peanuts can also be substituted with cashews, gives a rich look when you serve guests.
- Traditionally this gourd is deep fried for this dry curry, shallow fry works too.
One comment
Have some kovaikai.. will try this. Peanuts, garlic, onion and coconut wow never used all these 4 in my regular poriyal. Will try. Between what are those two dishes along with rice.? 😉 😉