Kovakkai Fry | Dondakaya Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, aromatic stir-fry of ivy gourd with Indian spices including cumin, fennel, and garam masala. Made without onion or garlic, this side is best served with rice or Indian breads.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 250 grams ivy gourd (or 2.5 cups sliced ivy gourd (tindora or tendli or kovakkai))
- 2 tablespoons oil ((sunflower, peanut or mustard oil))
- ¼ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon kashmiri chilli powder
- ½ teaspoon fennel powder
- ½ teaspoon cumin powder ((ground cumin))
- ½ teaspoon coriander powder ((ground coriander))
- 1 pinch asafoetida ((hing))
- ¼ teaspoon garam masala
- ½ teaspoon dry mango powder ((amchur powder))
- 2 tablespoons chopped coriander leaves
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 23mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 23MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.