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Quick Kovakkai Stir-Fry (Tindora Stir-Fry)

Lakshmi
This Kovakkai Stir-fry has quickly become a family favorite, and it's my go-to whenever I buy fresh kovakkai. The freshly crushed peanut, coconut, and sesame masala adds incredible flavor, while the crunchy peanuts make every bite extra delicious. It's a simple recipe with a delightful twist that pairs perfectly with rotis or rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch, Sides
Cuisine Indian
Servings 4 people

Ingredients
  

  • 3 cups Sliced Kovakkai cut into thin slices
  • ¼ tsp Turmeric powder
  • 2 tsp Kashmiri chilli powder
  • 1 & ½ tsp Coriander powder
  • 1 tsp Cumin powder
  • ½ tsp Garam masala
  • Salt to taste
  • 1 tbsp Besan (Gram flour) Dry roast in a low flame
  • 3 tbsp Chopped coriander leaves
  • 1 to 2 tsp Fresh lime juice (optional)

Seasoning

  • 2 tsp Coconut Oil
  • ½ tsp Mustard seeds
  • 1 tsp Jeera (Cumin seeds)
  • A sprinkle of Asafoetida

Masala #1

  • 1 inch Ginger
  • 4 big cloves Garlic
  • 2 Green chilies

Masala #2

  • 2 tbsp Coconut Dry roast till light brown
  • 2 tbsp Peanuts Dry roast them
  • 1 tbsp Sesame seeds Dry roast them in low flame till light brown

Instructions
 

  • Crush masala #1 ingredients (green chilies, ginger, garlic) in a mortar and pestle and keep it aside.
  • Coarsely grind masala #2 ingredients (roasted coconut, peanuts and sesame seeds) and keep it aside. The coarse texture adds a delicious crunch and enhances the flavor.
  • In a bowl, combine masala #2 along with roasted besan, Kashmiri chili powder, cumin powder, coriander powder, and garam masala. Keep this aside.
  • Heat coconut oil, season with ingredients under 'Seasoning', add crushed masala #1, turmeric, and sliced kovakkai (tindora)with salt. Cover and cook for 10 minutes or a little more till kovakkai is almost cooked.
  • Add the prepared masala mixture and saute well. Add salt if needed at this point. Garnish with finely chopped coriander leaves, turn off the flame and finish with a squeeze of fresh lime.
  • Enjoy it with rotis, phulkas, rice, sambar, rasam, or yogurt rice, and it also makes an excellent lunch box side dish.

Tips

  • The same method can be followed with Parwal.
  • A teaspoon of coconut oil at the end gives the curry an authentic South Indian aroma.
  • Finish with freshness - Fresh coriander lifts the dish to vera level.