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Kovakkai Curry Recipe

Kovakkai curry - a simple and easy side dish that is served with rice or chapathis.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika


  • Kovakkai / Tindora / Dondakaya – 1/4 kgs
  • Onion -1
  • Garlic pods – 2
  • Curry leaves – 1 sprig
  • Red chili powder – 1 tsp
  • Coriander powder – 1-1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp optional
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Fresh grated coconut – 4 tbsp
  • Salt – to taste
  • Oil – 1 tbsp


  • Wash kovakkai and trim the edges. Slice them thinly into roundels. You can also quarter them lengthwise as it will save time. Chop the onions finely. Crush the garlic pods and keep aside.
  • Heat oil in a pan. Add mustard seeds and when it splutters, add urad dal. roast ill golden brown. Add the crushed galric pods and saute for 1/2 a minute for the flavor to get imbibed.
  • Add onions, curry leaves and saute till it turns translucent. Add sliced kovakkai, red chili powder, coriander powder, turmeric powder, Garam masala powder (if using), salt and mix well.
  • Sprinkle a handful of water (1/4 cup approx.,) and close with a lid and let it cook over medium low flame for 5-7 minutes.
  • Mix in between and check if there is enough moisture for the veggie to get cooked till soft.
  • Finally add the grated coconut, mix well and let it cook for 1 more minute before taking the pan off the stove.
  • Kovakkai Curry is ready.
  • Serve hot with either rice or chappathis.


You can also add 1 tsp of tamarind extract to the curry while adding water