Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind


Finishing up with the last few bags of frozen veggies, and so it is going to be Tindora tonight. This mildly sweet, spicy and tangy dish used to be my sister S’ favorite. As a child I used to wonder why. But now I totally understand. I love it too. Strange how with age, your taste buds change too! :^).



1.5 lb Tindora/Ivy gourd cut into long thin slices
1 cup fresh grated coconut 
1 tbsp coriander seeds
1/4 tsp turmeric powder
1 tbsp split urad dal/ black gram
1 tbsp tamarind paste or a lemon size ball of pitted tamarind
3-4 dried red chilies
1 tsp black mustard seeds
2 sprigs of curry leaves
2 tbsp jaggery shavings
a pinch of asafoetida
salt to taste
2 tbsp refined oil


  • Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal and red chilies until the seeds turn brown and fragrant.
  • Grind coconut with the roasted mixture, salt, tamarind and a few tbsp of water, to a thick, slightly coarse paste.
  • Heat oil in the pan.
  • Add asafoetida, mustard seeds,curry leaves and when the mustard pops, add tindora, turmeric, salt and sauté until it is cooked.
  • Add the ground masala and  jaggery  and cook until they all blend in together.
  • Serve hot with white rice and dal.
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    One Response to “Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind”

    1. sree says:

      Yumm, my mouth is watering. Never seen this particular preparation before. Will try out both this and the beans with moong dhal soon. You have a wonderful trip to india!!

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