Spicy Ivy gourd


  • 2 cups ivy gourd/tindora/kovakkai
  • 2 tablespoons sesame oil 
  • Cumin seeds – 1 tsp
  • Urad dal – 1 tsp 
  • Onions – ½ (medium) thinly sliced
  • 1/2 teaspoon turmeric powder 
  • 1 tablespoon kashmiri red chilli powder
  • 1 teaspoon cumin powder 
  • 1 teaspoon coriander powder 
  • 1 pinch asafoetida (hing)
  • 1/2 teaspoon garam masala 
  • 1/2 teaspoon Amchur powder (dry mango powder)
  • 1 sprig curry leaves 
  • chopped cilantro (handful)


  1. Rinse the ivy gourds in water and thinly slice the ends and discard them. Slice the ivy gourds lengthwise in four parts.
  2. Heat 2 tablespoons oil in a wide pan and add cumin seeds & urad dal and saute till they splutter.
  3. Add thinly sliced onions and saute till they turn golden brown and then add the sliced gourd. Saute till they’re half done. Now add salt & the spices (turmeric, kashmiri red chilli powder, cumin powder, coriander powder, garam masala, amchur powder & asafoetida)
  4. Mix until well combined and continue to cook them on a low flame with a lid on till the gourds turn golden, and are cooked through. 
  5. Switch off the flame & garnish with cilantro. Serve hot with roti or rice. 

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