Tindora-Khopara Subzi / Dondakaya-Copra Kura

Tindora-Khopara Subzi / Dondakaya-Copra Kura

Ivy Gourd n Dessicated Coconut Stir-Fry:

Other Names: Kovaikkai-Copara Thengai Varuval. Kovakka Thoran. Dondakaya-Kobari Kura.


Ivy Gourd 1/2 kilo – finely chopped
Dry coconut – sliced and grated 1 cup
Garlic 4-7 cloves – chopped
Turmeric 1/4 spoon
Chili powder 1 spoon
Curry leaves few
Mustard seeds 1/4 spoon
Coconut oil few spoons.


Dry toast dessicated-grated coconut till golden-brown. Further add garlic to it and fry real good.

Now blend this, and set aside.

In a wide wok, heat oil. Add mustard and curry leaves. Followed by veggies. Cover and cook briefly.

Further add salt, turmeric and chili powders. Cook until raw odor is gone.

Finally add the powdered coconut and stir-fry over high heat till aromatic and well-done.

Serve warm as a side dish for South Indian Meals.


11 Responses so far.

  1. perfect with rice n rotis too ~!

  2. Biny Anoop says:

    wow thats nice…we make it without the coconut…shd give this version a try

  3. Love this dish, feels like having some!

  4. Madhu says:

    I usually chop this length wise but my husband likes it round. Looks very nice.

  5. I like the idea of this combo, must have tasted great.

  6. Lovely recipe..Liked the idea of adding copra

  7. Priya says:

    Thats a yummy subzi..delicious..

  8. Perfect with rice.I too prepare in the same way but i don’t add coconut should also try in your version.

  9. divya says:

    What an amazing click, looks beautiful and yum!

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