Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Kovakkai Theeyal | Ivy Gourd Theeyal

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

25 min total|Prep 10 min|Cook 15 min|2 servings|easy

Ingredientsfor 2 servings

250 g Kovakkai Ivygourd
1/2 cup Shallots — chopped
5 nos Green chillies
1/4 cup Coconut — grated
2 tsp Coconut oil
Salt, to taste

Preparation

Step 1
Clean and wash the Kovakkai and cut them into long, thin pieces and keep the pieces separately.
Step 2
Heat the oil in a frying pan and add chopped Shallots and Green Chilli and stir it well.
Step 3
Add grated Coconut and Salt also. Stir the Stir everything together thoroughly.
Step 4
When the colour of the mix turns into golden, add the sliced Kovakkai pieces and stir it further.
Step 5
Cover the frying pan with a lid or plate and allow to cook the mix in medium flame (please do not add water).
Step 6
When the Kovakkai is cooked well, turn off the heat and change the Theeyyal into a serving vessel.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Traditional Kerala Cabbage Thoran

This thoran we can see in kerala sadyas ,0nam and marriage sadyas.

15 min|6 servings|4.5

Seafood

Toddy Shop Crab Roast

an iconic dish that holds a special place in Kerala’s vibrant culinary heritage.

30 min|4 servings|4

Side Dish

Tomato Chutney For Idly/Dosa | Thakkali Chutney

Tomato chutney, also known as Thakkali Chutney in Tamil, is a quintessential South Indian condiment that pairs perfec...

15 min|2 servings|5

Side Dish

Tomato Mango Chutney

A perfect accompaniment to a variety of dishes, adding a burst of flavor to your meals.

30 min|4 servings|5

Main Course

Kovakkai Theeyal | Ivy Gourd Theeyal

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

25 min total|Prep 10 min|Cook 15 min|2 servings|easy

Ingredientsfor 2 servings

250 g Kovakkai Ivygourd
1/2 cup Shallots — chopped
5 nos Green chillies
1/4 cup Coconut — grated
2 tsp Coconut oil
Salt, to taste

Preparation

Step 1
Clean and wash the Kovakkai and cut them into long, thin pieces and keep the pieces separately.
Step 2
Heat the oil in a frying pan and add chopped Shallots and Green Chilli and stir it well.
Step 3
Add grated Coconut and Salt also. Stir the Stir everything together thoroughly.
Step 4
When the colour of the mix turns into golden, add the sliced Kovakkai pieces and stir it further.
Step 5
Cover the frying pan with a lid or plate and allow to cook the mix in medium flame (please do not add water).
Step 6
When the Kovakkai is cooked well, turn off the heat and change the Theeyyal into a serving vessel.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.