Thinly Sliced Kovakkai (Dondakaya, Tindora, Ivy Gourd)
This dish suggested by my sister, tastes as elegant as it looks, yet very simple to prepare. It goes well with rice and dal or chapati and dal, but I would like it anyway, even as one of the filling in a sandwich.
Kovakkai Crisps
Wash kovakkai in plenty of water. Take them in a kitchen towel and pat them dry. For each one, with a sharp knife, cut and remove the ends. Slice lengthwise into two and then cut each half to two or three thin pieces. Prepare them all in this way.
Take the Kovakkai pieces in a bowl. Sprinkle salt and olive or peanut oil to taste. Toss to coat. Spread the pieces on a baking tray.
Preheat the oven to 350 F. Once the oven is ready, place the baking tray and bake the kovakkai for about 15 minutes. Then change the oven setting from bake to ‘broil’ and continue cooking for another ten minutes, until the kovakkai turns to crisp. Keep an eye during broil setting to prevent charring/overcooking.
Remove the baking tray. Sprinkle few tablespoons of pappula podi on the hot and crispy kovakkai. Mix. Serve immediately.
Oven-cooking draws out the sharp sour flavor of kovakkai and the crispiness adds delightful crunch. Kovakkai crisps taste quite good as a side dish to rice and dal/sambar combination, or as a filling in chapati or bread sandwich.
Kovakkai Crisps Spiced with Pappula Podi ~ for Meal Today
I can imagine the crisp taste. Yum! They look delicious, Indira.
Comment by Swati — May 14, 2008 @ 2:18 pm
Wow! I am drooling. I really like Paruppu podi and this sure is a great combi! Will try this the next time I can lay hands on Kovakai.
Comment by vidhya — May 14, 2008 @ 2:37 pm
Indira,
I was wondering if I can use frozen tindora to make these fries. I do get good quality frozen ones here and the fresh ones tend to be a bit expensive. Just curious.
It might take little bit longer to achieve the crispiness, but I think frozen tindora would be excellent for this recipe. Let me know your experience, if you try. Thanks Anjali.
-Indira
Comment by Anjali Damerla — May 14, 2008 @ 2:46 pm
Indira, I cook kovaikkai in microwave oven and it comes out like this only, but even lesser amount of time. I think around 6-8 minutes. It’s long time since I made this, so not able to remember the exact cooking time.
Comment by Madhuram — May 14, 2008 @ 2:52 pm
Indira garu
meeku telusa karivepaku hawaii ninche vachedi ban chesaru for now.
http://www.aphis.usda.gov/publications/plant_health/content/printable_version/faq_cg_fed_order_08.pdf
-Valli
Avunandi Valli. Maaku kooda ikkada karivepaku dorakatam ledu moodu nelalugaa.
-Indira
Comment by valli — May 14, 2008 @ 2:53 pm
Nice way to bake dondakaya koora, Indira! Can we do the same method to other veggies too? Thanks for the lovely recipe.
Kakarakaya mariyu bendakaya try chesaanu ee vindhamuga inthavaraku, Uma. Baaga vacchayi. Chesi chundandi tappa kunda.
-Indira
Comment by Uma — May 14, 2008 @ 3:08 pm
Hi, nice recipe. I made a similar recipe but with another vegetable.
Comment by Hetal — May 14, 2008 @ 8:33 pm
Hi Indira,
I dont have a broil setting on my oven, is it the same as grilling ?
After baking the tindoras, how should i get them to be crispy ?
Comment by smitha — May 15, 2008 @ 12:41 am
Hi Indira
I remember eating this fry with sambhar and rice when I was little.
Mom used to add lots garlic as well. I used to patiently sit and remove all the traces for garlic and relish this dhondakaya fry.
Wonderful twist to bake them then shallow frying!!
Wonderful pictures and hey We in UK still getting Curry leaves and hope they don’t ban here as I can’t cook without my curry leaves and coriander
Comment by Padmaja — May 15, 2008 @ 2:36 am
Hi,
I live on the east coast (DC metro) and find curry leaves in the Asian grocery. I get such a good deal there, I never even bother to check at the Indian store. Guess, the produce here comes fom Florida, hence no ban.
Comment by Rajashree — May 15, 2008 @ 7:21 am
Brilliant recipe Indira. I never get the crispiness out of Dondakya when I saute it. But your oven method is a must try. Thanks.
Comment by Sapna — May 15, 2008 @ 8:00 am
Hi Indira,
Thank you for a low oil way to cook dondakaya/kovakkai. On the stovetop this takes so much oil, I stopped making it.
Comment by ms — May 15, 2008 @ 12:10 pm
Ooooh! I love this one. I used to make this often when I was pregnant. So easy to do and so tasty, too! Frozen tindora comes out fine as well. I should try it with pappula podi.
Comment by Kay — May 15, 2008 @ 12:17 pm
I’ve never tried making kovakkai in this way before. Brilliant idea, Indira! 🙂
Comment by Kalai — May 15, 2008 @ 12:27 pm
Looks too good, I make them the same way but with just chilli powder and salt. Should try with the Podi.
Comment by Sarada — May 15, 2008 @ 12:38 pm
Thats really a neat idea to bake them,looks very crispy and delicious.
Comment by Madhu — May 15, 2008 @ 3:57 pm
One day I hope to discover this gourd.
Comment by Cynthia — May 16, 2008 @ 9:32 am
This is such an innovative way of making this veggie Indira. Will sure give it a try! I bake so many things..but never thought to bake this one! Wonderful recipe – a keeper
Comment by DK — May 16, 2008 @ 6:19 pm
I tried a similar thing with thinly sliced zucchini long ago, and it worked great. I don’t use oil, I just grease the baking tray lightly with cooking spray. But that’s because I’m not trying to make the zucchini evenly crunchy, I just want crisp edges. I generally use a simple mixture of salt and red chilli powder for taste, but of course there are so many options! I’ve never tried tindora, but I surely will — your recipe looks yummy, Indira!
The oven works quite often as a substitute for frying, and it’s so much healthier! I think more kitchens in India should have ovens.
Comment by Uma — May 17, 2008 @ 1:41 pm
Hi Indira,
This is such a lovely and easy recipe. I tried this recipe in the morning for our lunch. I kept the tindora mixed with oil (which was done yesterday night) at 350F in the oven and went back to sleep, hoping to get up after 10 mins which didnt happen and i woke up after 40 mins. I hurried to the kitchen and saw that my tindora are just perfect. I just took them out and sprinkled with salt and mirchi. This is a very good recipe with very little oil and the crispiness is same as the fried one with a better taste. And best of all i was able to get extra 40 mins sleep :p. Thanks so much for this recipe!!! Its a good alternative to frying.
Hi Haritha,
Glad you had good time baking this recipe. Lucky that the setting was not in “broil”.
-Indira
Comment by Haritha — May 22, 2008 @ 3:14 pm
Hi Indira,
I tried tindora fries today and it turned out very well. It is very yummy and it is a very easy recipe. All we need to do is cut the vegetable and pop it in the oven, set the timer and forget about it. Thank you for the recipe.
Hi Usha,
Happy to read that you tried and liked this recipe. It’s very easy and tastes good, I agree. Thanks for taking time to letting me know.
-Indira
Comment by usha — May 23, 2008 @ 5:41 pm
Hi Indira,
Wonderful and easy reciepie. I tried making this today with frozen Tindora/Dondakayi and it came out very well. I baked it for 15 mins and changed the setting to Broil for 10 mins as suggested in the recipe. Thanks for sharing the recipe.
Hi Mrudula, good to know that bake/broil method worked with frozen tindora very well. Thanks for taking time letting me know.
Best, Indira
Comment by Mrudula — May 28, 2008 @ 6:06 pm
Hi Indira, thats a very nice way to make these in US where there is not much sunlight compared to India. I made bittergourd kondattam in microwave recently, I was so happy I could finally make it here too:)
Comment by roopa — June 13, 2008 @ 11:26 am