Kovakka Mezhukkupuratty / spicy Ivy gourd Fry is a staple dish of Kerala. Mezhukkupuratti is a style of cooking vegetarian dishes in Kerala.



Kovakka Mezhukkupuratty (spicy Ivy gourd Fry) -Mezhukkupuratti is a style of cooking vegetarian dishes in Kerala. The vegetable are stir-fried with spices, Chopped onions and tempered.

kovakka mezhukkupuratti / spicy Ivy gourd fry is a staple dish of Kerala. Mezhukkupuratti is a style of preparation of these dishes in Kerala. Kovakka is also known as tindora, tendly and tindly in other states of India.

Today’s menu in Dabba (tiffin carrier) is kovakka mezhukkupuratti/ kovakka stirfry/ Tindora fry spiced ivy gourd fry, dhal, cinnamon-scented rice, salad, chutneys, poppadoms and buttermilk.

Dabba meaning:

The word “Dabba”  means “lunch box”; “walla” means carrier or delivery man. But them together and you get “Lunch box carrier”. In this case, it refers to a stackable tin box used for hot meals called the tiffin.

The dabbawala was set up in 1890 to carry lunches from home to office for British administrators who would not carry their own lunches in public. Today it serves a similar function form the commuters of Mumbai – home to 17 million people.


Kovakka Mezhukkupuratty (spicy Ivy gourd Fry) -Mezhukkupuratti is a style of cooking vegetarian dishes in Kerala. The vegetable are stir-fried with spices, Chopped onions and tempered.

Kovakka Mezhukkupuratty/ spicy Ivy gourd Fry

Dabba delivery:

Every day, the dabbawalas collect freshly cooked meals from their customers’ homes all over Mumbai. Travelling by train, bus and bicycle, they then sort and deliver each of them to offices and workplaces throughout the city by lunchtime – and even return the used tiffins back to the customer’s home for reuse.

The dabbawala delivers an astonishing 200,000 meals across the city, every day…with incredible efficiency, and almost perfect accuracy in order fulfilment.

Western companies like Amazon and FedEx strive to achieve that kind of accuracy through advanced technology. Not so in the case of the dabbawala.




To satisfy their customers, they use a complex system of collection teams, sorting points and delivery zones, and a completely manual system for routing the right meal to the right destination. This labelling system must rely purely on numbers and colours, painted on the tiffin.

Kovakka Mezhukkupuratty (spicy Ivy gourd Fry) -Mezhukkupuratti is a style of cooking vegetarian dishes in Kerala. The vegetable are stir-fried with spices, Chopped onions and tempered.

Case study:

Despite challenges like this, the organization has been recognized and celebrated for its amazing order accuracy…estimated at roughly 1 error in every 16 million transactions. (Yes, you read that right.). 

This is why Harvard Business School made the dabbawala the subject of a case study in 2010, why business leaders from around the world have visited them, and why their leader was invited to address a TEDx conference in 2011.

Kovakka Mezhukkupuratty (spicy Ivy gourd Fry) -Mezhukkupuratti is a style of cooking vegetarian dishes in Kerala. The vegetable are stir-fried with spices, Chopped onions and tempered.

kovakka mezhukkupuratti (spicy Ivy gourd Fry) – Kovakka stirfry recipe

I remember my Mom, back home used to have Kovakka directly pluck from the back garden. I used to love eating the tender ones. Most of the households in Kerala have a backyard vegetable garden, where Kovakka/ ivy gourd is an evergreen item. Now In this post, let’s learn how to make the ivy gourd recipe Kerala style.

  • Serves -3
  • Preparation time – 10 minutes
  • Cooking time -15 minutes

Ingredients to prepare crispy tindora fry recipe/ivy gourd fry recipe/ tendli recipe:-

  • Kovakka/ Ivy gourd – 250 gms
  • Onion chopped – 1
  • Chopped garlic – 2 cloves
  • Chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Curry Leaves
  • Mustard seeds- ½ tablespoon
  • Salt to taste
  • Oil

Method to prepare Kovakka Mezhukkupuratty /spicy tindora fry:-

  1. Clean and Slice Kovakka lengthwise.
  2. Heat oil in a pan and add mustard seeds.
  3. When they pop up add chopped onion and curry leaves and saute till they are soft 4-5 minutes.
  4. Add chopped garlic and fry it again for 2-3 minutes.
  5. Add chilli powder and turmeric powder and combine them well.
  6. Slide in the kovakka pieces and toss it well so that it gets mixed with the masala.
  7. Sprinkle 3-4 tsp of water and cook it covered till they are soft.
  8. Uncover it, and let it stand on a medium flame till it gets cooked.
  9. Take care not to burn it by stirring occasionally.  Spicy ivy gourd fry is ready. Serve hot!!

Riding a blog is not as easy as I thought. Wow, now I feel like I ride that Dabba bike all the way from Virar to Churchgate. Enjoy your Kovakka Mezhukkupuratty /spicy Ivy gourd Fry.

More similar recipes:

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Regards,
Sumith.

Kovakka Mezhukkupuratty (spicy Ivy gourd Fry) -Mezhukkupuratti is a style of cooking vegetarian dishes in Kerala. The vegetable are stir-fried with spices, Chopped onions and tempered.

Kovakka Mezhukkupuratty /spicy Ivy gourd Fry
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Kovakka Mezhukkupuratty / spicy Ivy gourd Fry

Kovakka Mezhukkupuratty / spicy Ivy gourd Fry is a staple dish of Kerala. Mezhukkupuratti is a style of cooking vegetarian dishes in Kerala.



Course Side Dish
Cuisine Indian, kerala cuisine
Keyword Kovakka Mezhukkupuratty, spicy Ivy gourd Fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Calories 104kcal
Author Sumith Babu

Ingredients

Ingredients to make Kovakka Mezhukkupuratty / spicy Ivy gourd Fry

  • 250 gms Kovakka ivy gourd
  • 1 onion chopped
  • 2 cloved garlic chopped
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 sprig curry leaves
  • 1/2 tsp mustard seeds
  • 2 tbsp oil
  • salt to taste

Instructions

Instructions to make Kovakka Mezhukkupuratty / spicy Ivy gourd Fry

  • Clean and Slice Kovakka lengthwise.


  • Heat oil in a pan and add mustard seeds .When they pop up add chopped onion and curry leaves and saute till they are soft 4-5 minutes.


  • Add chopped garlic and fry it again for 2-3 minutes.



  • Add chili powder and turmeric powder and combine it well.


  • Slide in the kovakka pieces and toss it well so that it get mixed with the masala.


  • Sprinkle 3-4 tspns of water and cook it covered till they are soft .


  • Uncover it, and let it stand on a medium flame till it get cooked; take care not to burn it by stirring occasionally. Serve it hot!!


Nutrition

Calories: 104kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 16mg | Vitamin E: 2mg | Calcium: 8mg | Iron: 1mg
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