Simple and no-fuss ivy gourd stir fry or kovakkai poriyal for a perfect everyday dish that pairs well with rice and flatbreads! Kovakkai poriyal is a South Indian style ivy gourd stir fry. This is a basic and vegan recipe with onion, green chilli and some masala powder.
This Kovakkai Poriyal is one of the simplest, easiest and tastiest recipe that you can make with ivy gourd, and perfectly pair your flatbreads, sambar/dal/rasam rice combo or any variety rice like tamarind rice, tomato rice, lemon rice, coconut rice, ghee rice etc to make it into a delicious and wholesome meal.
Ivy gourd stir fry is one of my all time favourite vegetarian side dish. I love ivy gourd in curries, gravies, simple fry with just tempering of mustard seeds, cumin seeds, curry leaves and dry red chilli (you can also add grated coconut).
WHAT IS KOVAKKAI PORIYAL?
“Kovakkkai” is the Tamil name for ivy gourd and poriyal is a sauteed or stir-fried recipe made with any vegetable.
Coccinia grandis, the ivy gourd, also known as scarlet gourd, is a tropical vine. It looks like a mini version of cucumber. It grows primarily in tropical climates and is commonly found in many Indian states where it forms a part of the local cuisine.
Ivy gourd is called by many other names in India such as tindora, tendi, kundru, dhendura, kudri, kovakka, dondakaya etc
This kovakkai poriyal aka ivy gourd stir fry is an easy recipe that gets ready quickly and made with simple pantry staples. The stir-frying is done on a medium heat unlike the one done on a high heat. The reason being that the ivy gourd slices are cooked evenly and prevent them from getting burnt. It is not required to stir fry them non-stop but stir frying them at regular intervals.
Poriyals are easy and quick to make. It doesn’t take much time for cooking and gets ready in few minutes. We can make different poriyal recipes with various vegetables and pair them with rice or roti accompanied with some dal, sambar, rasam and gravies of your choice to make a soulful and wholesome meal.
We have cut the kovakkai (ivy gourd) in thin strips and prepared this kovakkai fry. But you can cut in circles too. I love it either ways. Make sure you cut the ivy gourd into thin slices so that it cooks faster and cooked evenly. The outcome is better when sauteed nicely in oil and cooked until it gets shrunken.
Research studies conducted on this vegetable and its benefits showed that this vegetable helps to lower blood sugar levels. Therefore, this vegetable is great for diabetic patients. It is also a rich source of calcium and Vitamin C. Read a detailed report of it from the science direct website here
Here’s an ivy gourd stir fry recipe. Learn how to make this simple side dish with detailed step-wise pictures. Enjoy preparing this homestyle kovakkai poriyal and relish it with rice dal/sambar or flatbreads. Also do let me know your thoughts about this recipe in the comments box below. I would love to read it!
INGREDIENTS TO MAKE IVY GOURD STIR FRY
This section explains what all ingredients is used in making ivy gourd stir fry, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
IVY GOURD – Highly recommend to use young and tender ivy gourd.
OIL – The recipe uses refined sunflower oil. You can use mustard oil, sesame oil, coconut oil or other cooking oil.
ONION – Used the regular red onion. You also can use shallots.
GREEN CHILLI – Green chilli is optional or you can use dry red chilli instead.
CURRY LEAVES – Use curry leaves if it’s available to you. You can also sprinkle chopped coriander leaves at the end.
SALT as per taste.
SPICES – The recipe uses masala powders such as turmeric powder,red chilli powder,cumin powder, coriander powder and garam masala powder.
HOW TO MAKE IVY GOURD STIR FRY?
This section shows how to make ivy gourd stir fry (kovakkai poriyal) with step-by-step photos and details about the technique. For full ingredients measurements, see the recipe card below.
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE IVY GOURD STIR FRY
Clean the ivy gourd, pat them dry and trim the edges. Either chop them lengthwise or in rounds, For this recipe, I went with the lengthwise cut.
In a pan add in the oil and allow to heat.
Add in the onion, green chilli and the curry leaves. Saute them for a minute.
Add in the ivy gourd and salt as per taste. Mix well to combine.
Put on the lid and fry on medium flame for about 5 minutes stirring them occasionally at intervals.
Add in the masala powder – turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder.
Stir and mix well to combine everything together. Cover it and cook on medium flame until the ivy gourd is cooked well and tender. Stir them at regular intervals for even cooking.
My ivy gourd was very tender so the total cooking time was approximately 15 minutes.
Turn off the heat. Sprinkle some chopped coriander leaves which is optional. You also squeeze some lemon juice and serve.
NOTES / TIPS
* When buying ivy gourd, always buy the ones which are tender. Avoid using ivy gourds which have become ripe and red in the inside.
* You can opt out the onion and chillies and direct stir fry with some masala powder.
* You can also add grated coconut, it taste really good.
* Spices can be adjusted as per your palate preference.
* You chop the ivy gourd ahead of time and can also store chopped ivy gourd for couple of days. Chopped ivy gourd stays good for 5 to 6 days. Store them in a ziplock bag or air-tight container and refrigerate.
SERVING SUGGESTION
Ivy gourd stir fry can be packed in the tiffin box with chapatis or served as a side with rice accompanied with dal or sambar or rasam. Ivy gourd poriyal can also be served as a side dish with chapatis.
STORING SUGGESTION
Leftover poriyal can be transferred onto an airtight container and store in the refrigerator for 3-4 days. For serving you can reheat in the microwave for few seconds or heat it in a pan over gas top.
RECIPE CARD
Ivy Gourd Stir Fry
Equipment
- Frying pan
- Spatula
Ingredients
- 300 Grams Ivy gourd sliced
- 2-3 Tablespoon Oil
- 1 Large Onion chopped
- 3 Medium Green chilli sliced
- 4-5 Curry leaves
- 1-2 Teaspoon Salt as per taste
- ½ Teaspoon Turmeric powder
- 1 Teaspoon Red chilli powder
- ½ Teaspoon Cumin powder
- 1 Teaspoon Coriander powder
- ½ Teaspoon Garam masala powder
- Few Coriander leaves chopped Optional
Instructions
- Clean the ivy gourd, pat them dry and trim the edges. Either chop them lengthwise or in rounds, For this recipe, I went with the lengthwise cut.
- In a pan add in the oil and allow to heat.
- Add in the onion, green chilli and the curry leaves. Saute them for a minute.
- Add in the ivy gourd and salt as per taste. Mix well to combine.
- Put on the lid and fry on medium flame for about 5 minutes stirring them occasionally at intervals.
- Add in the masala powder - turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder.
- Stir and mix well to combine everything together. Cover it and cook on medium flame until the ivy gourd is cooked well and tender. Stir them at regular intervals for even cooking.
- My ivy gourd was very tender so the total cooking time was approximately 15 minutes.
- Turn off the heat. Sprinkle some chopped coriander leaves which is optional. You also squeeze some lemon juice and serve.
Notes
- When buying ivy gourd, always buy the ones which are tender. Avoid using ivy gourds which have become ripe and red in the inside.
- You can opt out the onion and chillies and direct stir fry with some masala powder.
- You can also add grated coconut, it taste really good.
- Spices can be adjusted as per your palate preference.
- You chop the ivy gourd ahead of time and can also store chopped ivy gourd for couple of days. Chopped ivy gourd stays good for 5 to 6 days. Store them in a ziplock bag or air-tight container and refrigerate.
SOME VEGETARIAN RECIPES YOU MIGHT LIKE * Easy Garlic Broccoli
* Bitter Gourd Stir Fry
* Amaranth Leaves Stir Fry
* Mushroom Pepper Fry
* Karamani Sundal / Black Eyed Peas Stir Fry
* Panch Phoran Potato Brinjal Stir Fry
* Radish Stir Fry
* Okra Stir Fry
* Aloo Gobi Sabji (Cauliflower Potato Curry)
* Beach Style Peanut Sundal
* Aloo Pitika (Mashed Potato)
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make this easy ivy gourd stir fry recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
Perfect recipe