Ivy gourds are also known as Baby Water melons. They are known as Kundru (uttar Pradesh), kovaikkai (tamilnadu), kovakkai (malayalam), Vargoli / Tindura / Tondli (Hindi). This crunchy and juicy vegetable has a mild sour taste to it. In Traditional medicine, the fruits of ivy guards were used to treat fever, asthma, bronchitis, leprosy and jaundice. Ivy gourds are rich in Beta carotene and are good source of fiber. It also has a tendency to help reduce blood sugar levels. We make it regularly at home since it is available in abundance, tasty and healthy.

Todays recipe is Kovakkai pon varuval in which the ivy gourds is infused with the aroma of fresh curry leaves, fennel seeds and coriander powder..I am sure you would love it!


Sliced Ivy Gourds – 2 cups
Oil – 2 to 3 Tbsp
Dry red pepper – 3
Fennel seeds ( Aniseeds ) – 1 tsp
Curry Leaves – a sprig
Coriander powder – 2 tsp
Turmeric Powder – 1/4 tsp
Red chili powder – 1/4 tsp
Salt – 3/4 tsp or as needed
Mango Powder / Amchur powder – 1tsp
Tomato Red food colour – a Fat Pinch ( optional )


  1. Wash the ivy gourds and pat dry.
  2. Cut them into thin slices.
  3. Heat the oil in a frying pan over medium high heat.
  4. Add the fennel seeds , curry leaves and whole red pepper, stir-fry for few seconds until red pepper has become little dark in color.
  5. Add sliced Ivy Gourds stir-fry for 2 to 3 minutes and cover.
  6. Let it cook for 5 to 6 minutes (stir once or twice in between) and cover it back until they are tender.
  7. Next add salt ,stir and cover for about 2 minutes.
  8. Now add coriander powder, red chili powder, colour and turmeric stir fry the Ivy gourds for 2 to 3 minutes. Add mango powder and stir.
  9. Ivy gourds will turn a bit crunchier.
  10. Enjoy it!

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