Indian Kerala Vegetarian

Ivy Gourd- Kovakka Poriyal Recipe – Easy Vegetarian Stir Fry

A simple vegetarian stir fry with ivy gourd or kovakka…

Ivy gourd is one of the popular veggies in India especially in North India. A variety of dishes are made with it: curries, stews, stir fry, pickle, etc. In South India, poriyal or stir fry is commonly made with ivy gourd. In Kerala, thoran or stir fry with coconut is prepared, also added while making aviyal.

It looks like a tiny cucumber 3-inches long & the raw ones even have a slight cucumber taste, not as refreshing as cucumber though.

The other day, I got fresh ivy gourd from the Indian store. Frozen ones are also available in the Indian store, I don’t really enjoy the taste of frozen ivy gourds.

I made a simple poriyal with them, stir fried with some simple spices & enjoyed with rice.

Ivy Gourd- Kovakka Poriyal Recipe - Easy Vegetarian Stir Fry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
  • Ivy gourd- 15, cut into rounds
  • Chili powder- 1½ tsp
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
For cooking
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 1 sprig
  • Salt- ½ tsp
  1. I've taken 15 ivy gourds, cut them into rounds.
  2. Add the round cut ivy gourds to a bowl, add chili powder, turmeric powder & salt, combine well.
  3. Let rest for 15 minutes.
  4. Place a saucepan over medium heat, add coconut oil.
  5. Add mustard seeds, let splutter.
  6. Add dried red chilies & curry leaves, saute for a few seconds.
  7. Add the seasoned ivy gourds, combine well.
  8. Add 3 tbsp warm water & cook covered till they turn soft.
  9. Open the lid & stir fry over high heat till ivy gourds turn golden brown in color, that's when they will taste delicious.
  10. Take the pan off the heat.
  11. Serve as a side dish along with rice or chapati.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...