Tindora Kovakkai (Ivy Gourd)

Tindora Kovakkai (Ivy Gourd) - Fresh Vegetables for Stir-Fries and Curries

Add variety to everyday meals with Tindora Kovakkai (Ivy Gourd), a vegetable used in Indian cooking. Also called tindora or kovakkai, ivy gourd can be sliced into rounds, cut lengthways or stuffed with a spice mixture before cooking. Choose from 250g, 500g or 1kg options for your next homemade vegetable dish.

Benefits in the Kitchen

Tindora Kovakkai (Ivy Gourd) works in several styles of cooking, from a simple pan-cooked side to a simmered curry.

• Slice evenly for a spiced stir-fry or dry-style sabzi.
• Cut lengthways to vary the texture and presentation of a vegetable side.
• Slit and stuff with your chosen masala for a more elaborate preparation.
• Add to sambar or a curry sauce and cook until tender.

Ingredients and Composition

Fresh ivy gourd fruit (Coccinia grandis), used as a culinary vegetable. This listing is for the fresh produce itself, not a prepared curry or pickle. Oil, spices and other ingredients mentioned in serving suggestions are not included.

How to Prepare

Wash Tindora Kovakkai (Ivy Gourd), trim the ends and cut into evenly sized rounds or lengthways pieces. For a stuffed recipe, make a lengthways slit without cutting the vegetable apart, then add your preferred spice filling.

How to Cook

For a simple stir-fry, heat a little oil, add your chosen seasonings and cook the prepared pieces until tender, stirring regularly. Use a broad pan and avoid overcrowding if you want lightly browned edges. For a curry or sambar, simmer the pieces in the sauce until cooked through. Serve with rice, roti or dal.

Storage

Keep Tindora Kovakkai (Ivy Gourd) refrigerated and protected from excess moisture. Wash just before preparing and use promptly for the best texture. Refrigerate cut portions in a covered container and follow any storage instructions or dates supplied with your order.