Kovakka Thoran

(Tindora Thoran/Ivy Gourd Thoran)
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Indian


  • 1 Food processor to crush/mix the coconut mixture


  • 2-½ cups (~½ pound/300 grams) Kovakka, sliced into thin slices
  • 2 tablespoons coconut oil, or any oil
  • ½ teaspoon mustard seeds
  • 1 whole dried chili
  • 1 curry leaf stalk
  • 1 medium onion, minced
  • 2 green chili, minced
  • ¾ cup grated coconut
  • ½ inch ginger piece
  • 3 cloves garlic
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • A little more than ½ teaspoon salt, adjust according to your taste


  • Wash Kovakka and cut both ends and discard. Cut your Kovakka into thin slices.
  • Add grated coconut, turmeric, garlic cloves, turmeric, cumin seeds and ginger piece (cut into smaller pieces to make it easier to grind) to the food processor.
  • Pulse the food processor a few times to crush/grind the mixture till it is all mixed well together. Set mixture to the side.
  • Heat oil in a pan. When oil is hot, add ½ teaspoon mustard seeds. When the popping of mustard seeds slows down, add the curry leaves off the stalk. Keep the pan on medium heat.
  • Break the whole chili in half and add to pan and stir. Add the onions to the pan.
  • Add ~½ of the salt to the mixture in the pan and mix.
  • Add green chilis to the pan and mix until onions have softened.
  • Add Kovakka to the pan and mix well. Sauté for ~3 minutes and stir in between.
  • Add coconut mixture to the pan and mix. Cover the pan for 2 minutes, mixing in between.
  • Check for salt and add more if needed. We used a little more than ½ teaspoon.
  • Sauté uncovered for ~2-3 minutes, mixing occasionally. Kovakka should be soft and cooked.
  • Kovakka Thoran is ready to eat.



Kovakka (Tindora) Thoran goes well with rice, chapati, nan etc.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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