Kovakka (Tindora) Mezhukkupuratti


Ingredients list
Kovakka (Tindora/Ivy gourd) 1 pound
Chopped onion 1 cup
Green chillies 2 nos
Mustard seeds 1/2 tsp
Curry leaves 4 -5 leaves
Water 3 tbsp
Turmeric powder 1/2 tsp
Chilli powder 1 tsp


  1. Wash and slice kovakka length wise into 4 quarters. Cut both the ends off before slicing them. Use only the ones that are still greenish white on the inside, throw away the ones that have turned reddish.
  2. Chop onions and slit the green chillies in half.
  3. Heat oil in a pan. Add mustard seeds and curry leaves, wait for it to splatter.
  4. Add the sliced kovakka, onions and green chillies. Mix it well.
  5. Add 3 tbsp of water, mix again and cover and cook until it is half done. It will take around 10-15 minutes. Stir once or twice in between.
  6. Add salt, turmeric and chilly powder, mix well until the kovakka is coated evenly. Cover and cook for another 5 min.
  7. By now the water would have evaporated and the kovakka would have started to fry in the oil. Stir fry the kovakka until it is dry, around 5-10 minutes. Kovakka Mezhukkupuratti is done. Have it with chapatis or as a side with rice.