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You are here: Home / Dry Vegetarian Side Dishes / Aloo Tindora Curry – Kovakkai Curry Recipe

Aloo Tindora Curry – Kovakkai Curry Recipe

November 23, 2015 15 Comments

Aloo Tindora dry curry is another quick-fix recipe with bits and pieces of leftover vegetables. The way I feel about aloos (potatoes) is, if I have no other veggies to cook with or  not enough, then it makes a good add-on.

I have tried it with different vegetables and recently, gave a shot at using it with tindora/ivy gourd. There was some tindora left over after making tindora fry so I went ahead and came up with this recipe. 

Aloo Tindora Dry Curry Recipe

Ingredients for Aloo Dry Curry:
Tindora / Gerkins / Ivy Gourd / Kovakka – 1 cup, chopped
Aloo / Potatoes – 2, cubed
Grated coconut – 2 tbsp
Dried red chillies – 4
Jeera – 1 tsp
Turmeric powder – a pinch
Urad dal – 1/2 tsp
Mustard seeds – 1/4 tsp
Coconut oil – 2 tsp

How to Make Tindora Aloo Dry Curry: 

1. Wash, peel and boil the potatoes till almost soft.

2. Cut the tindora in small pieces and boil in some water till cooked.

3. Heat oil in a pan and temper with mustard seeds and urad dal. Break the red chillies into 3-4 pieces and fry lightly in the oil. Add jeera and turmeric powder and fry for about 10 seconds.

4. Finally add the cooked potatoes, tindora and the coconut and mix well, letting it fry lightly in the oil. Adjust salt. 


Notes:-

– If you want a crispier version, semi-cook the potatoes and use more oil.
– I served it with rice but also goes well with rotis.

Related recipes:-
Aloo Masala
Stir-fried Tindora
Vazhakkai podimas
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By nags Filed Under: Dry Vegetarian Side Dishes, Potato (Aloo) Recipes, Uncategorized

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Comments

  1. Latha

    September 9, 2008 at 11:54 pm

    looks good Nags, simple and hassle free!

    Reply
  2. Bhawana

    September 9, 2008 at 12:05 pm

    wow looks is very tempting good one.

    Reply
  3. Cham

    September 9, 2008 at 3:25 am

    I just made tindora stir fry! Tindora and aloo sounds delicious too .

    Reply
  4. Sonu

    September 9, 2008 at 1:59 am

    I always end up with frozen Tindora here. and I also use same method as Arundhati has shared. it tastes gr8…!

    Reply
  5. Nags

    September 9, 2008 at 6:26 am

    Arundati – That’s a nice tip, will remember next time 🙂

    Reply
  6. ANJALI J.

    September 8, 2008 at 5:41 pm

    never tried this combination.. i bet it tastes delicious..

    Reply
  7. Divya

    September 8, 2008 at 5:23 pm

    Your pics are beautiful! Lovely recipe

    Reply
  8. Mandira

    September 8, 2008 at 2:22 pm

    the aloo tindora bhaji looks great and I love the red chilli in the picture. 🙂

    Reply
  9. Asha

    September 8, 2008 at 1:16 pm

    Happy Onam Nags. Been busy, just thought I would wish you. Hugs!:))

    Reply
  10. Sunshinemom

    September 8, 2008 at 12:27 pm

    I like crisp tindoras, but never had them with aloos! Looks great. BTW thanks for the Tamil Name – I had forgotten they were called kovakkais! Did you see the red round up?

    Reply
  11. Madhuram

    September 8, 2008 at 11:44 am

    My mother in law prepares the exact same recipe with tindoras. She adds green peas also. It seems she had this in Woodlands Restaurant in Chennai and asked for the recipe from the chef there. It’s very tasty.

    Reply
  12. Rajani

    September 8, 2008 at 10:59 am

    i live tindora in all forms!! yummy recipe!

    Reply
  13. Kitchen Flavours

    September 8, 2008 at 8:43 am

    Wow something new and looks yummy combo

    Reply
  14. Priya

    September 8, 2008 at 3:13 pm

    I get tindora very rarely and end up making a simple stir fry everytime, which is my fav way of eating it. The method Arundati mentioned is next 🙂 Need to try the lightly steam cooked method once.

    Reply
  15. arundati

    September 8, 2008 at 6:27 am

    the next time you dont have enough dondakaya (telugu)/ tindora to go around, try this…. slice them lenghtwise…slice the potatoes too the same way…like skinny potato wedges….heat 2 T oil in a nonstick skillet, add jeera / kalonji (tastes much better) add the veggies, salt, turmeric and red chilli powder…. put it on the lowest heat, cover and leave to cook for about 15-20 mins, till golden brown…stir sparingly…. its pretty awesome…

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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