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

Healthy Stir-fry with ivygourd and chickpea
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Stir fry
Cuisine: Indian
Author: Kalyani


  • Kovakkai - 20 nos or 1 cup chopped
  • Onion - 1 small sized
  • Tomato - 1 small
  • Black channa - 1/4 cup
  • Ginger garlic paste - 1 tsp
  • Turmeric Powder - a pinch
  • Red chilli powder - 1/2 tsp
  • Corainder powder - 1/2 tsp
  • Salt  - to taste

To Temper

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


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


Serving: 2g