Kovakkai Kondakadalai Poriyal Recipe – Tindora fry with Black Channa |Stir fry Recipes

Kovakkai/Ivygourd/tindora is a healthy veggie and will be in our menu at least once in two weeks. I usually make this simple kovakkai poriyal. This kovakkai kondakadalai poriyal is more healthy with the addition of kondakadalai/black channa/chickpea. It is very simple to make, tastes so good and definitely a keeper recipe.

This poriyal recipe is apt for diabetic patients as the kovakkai & black channa are known to control the blood sugar and also there is no coconut added.

Kovakkai Kondakadalai Poriyal Recipe - Tindora fry with Black Channa |Stir fry Recipes

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Healthy Stir-fry with ivygourd and chickpea

Author: Kalyani

Recipe type: Stir Fry

Cuisine: Indian

Ingredients

• Kovakkai - 20 nos or 1 cup chopped
• Onion - 1 small sized
• Tomato - 1 small
• Black channa - ¼ cup
• Ginger garlic paste - 1 tsp
• Turmeric Powder - a pinch
• Red chilli powder - ½ tsp
• Corainder powder - ½ tsp
• Salt  - to taste

To Temper

• Oil - 2 tsp
• Mustard Seeds - ½ tsp
• Urad dal  - ½ tsp
• Curry leaves - few
• Red chillies - 1

Instructions

Preparation

1. Wash the kovakkai well in running water and chop them length wise into thin strips. Chop the onion and tomato lengthwise and keep it ready. Pressure cook the black channa in a cup of water for 6 whistles. Set aside.

Method

1. Heat a pan with oil and add the items to temper. Once mustard cracks and urad dal turns brown, add curry leaves & red chillies. Fry for a minute. Now add the onions along with ginger garlic paste and sauté till onion becomes transparent.
2. Then add chopped tomatoes and sauté them until soft and mushy. Once the tomatoes are cooked add chopped kovakkai along with turmeric powder, red chilli powder, corainder powder and salt. Mix well.
3. Add water till it immersing level and cook covered in medium flame until the kovakkai is completely cooked. This may take 10 to 12 minutes. Kovakkai will be soft and transparent once cooked.
4. After the kovakkai got cooked, add cooked black channa and mix well for 2 minutes. Once everything comes together, switch off the flame.

Nutrition Information

Serving size: 2

3.5.3226

Preparation :

1. Wash the kovakkai well in running water and chop them length wise into thin strips. Chop the onion and tomato lengthwise and keep it ready. Pressure cook the black channa in a cup of water for 6 whistles. Set aside.

Procedure :

1. Heat a pan with oil and add the items to temper. Once mustard cracks and urad dal turns brown, add curry leaves & red chillies. Fry for a minute. Now add the onions along with ginger garlic paste and saute till onion becomes transparent.

2. Then add chopped tomatoes and saute them until soft and mushy. Once the tomatoes are cooked add chopped kovakkai along with turmeric powder, red chilli powder, coriander powder and salt. Mix well.

3.  Add water till it immersing level and cook covered in medium flame until the kovakkai is completely cooked. This may take 10 to 12 minutes. Kovakkai will be soft and transparent once cooked.

4. After the kovakkai got cooked, add cooked black channa and mix well for 2 minutes. Once everything comes together, switch off the flame.

• Kovakkai takes time to cook. You can pressure cook it for a whistle and add it. But be sure that they don’t become mushy.

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