Coccinia Fry (Kovaikai varuval)

Kovaikkai is commonly called ivy gourd and has enormous minerals, vitamins and is used for treatment of blood sugar. There are not many fans for this vegetable for it does not possess a extraordinary taste so it becomes the responsibility of the one who cooks to make it more appealing for diners. Fry is commonly practiced recipe one of whose variants I share here.


1. Coccinia (Kovaikai) – ¼ kg
2. Chilli powder – 1 tsp
3. Turmeric powder – ¼ tsp
4. Mustard seeds – ¼ tsp
5. Urad dal – 1 tbsp
6. Curry leaves – 1 sprig
7. Garlic – 2 cloves
8. Salt to taste
9. Oil – 3 tbsp
10. Channa dal powder – 2 tbsp


Step 1: Wash the kovakkai and remove the edges. Then vertically cut the kovakkai into four pieces and keep it aside.
Step 2: Roughly crush the garlic cloves.
Step 3: Now heat a pan with oil, splutter mustard seeds, add urad dal, crushed garlic and curry leaves.
Step 4: Then add the sliced Coccinia, turmeric powder and salt.
Step 5: Combine well and close with a lid. Cook on low flame till they become soft.
Step 6: In-between stir well so that they don’t burn. Then add red chilli powder and sauté for a min.
Step 7: Add channa dal powder and sauté for another 5 mins.
Step 8: Adjust salt and remove from heat.
Step 9: Serve with any rice.


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