Tindora Fry is a North Indian-style spicy stir-fried Ivy gourd sabji. Serve it for your everyday meals with rice or roti (vegan, can be easily made gluten-free).
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What Is Tindora
Tindora, also known as ivy gourd or Coccinia grandis, is a tropical vegetable commonly found in Asian cuisine.
It is also called tondli, tendli, thondekai, kovakka, kovakkai, or dondakaya in other Indian languages.
It is a small, elongated, green vegetable (resembling baby cucumber) with a slightly crunchy texture and a mild, slightly tangy flavor.
Tindora is often used in stir-fries, curries, and salads, and it pairs well with spices and aromatic ingredients.
It is a good source of dietary fiber, beta carotene, vitamins A and C, and minerals such as iron and calcium.
I use it to make recipes like Tondli Bhat, Tindora Masala, and Tindora Fry. You can also add it to sambar, dal, etc.
Here are some more everyday sabzi recipes for you, that can be included in your everyday meals
- Hare Tamatar Ki Sabzi
- Batata Bhaji
- Rajasthani Besan Bhindi
- Lauki Ka Bharta
- Baingan Methi
- Aloo Methi
- Mooli Ki Sabzi
- Matar Ka Nimona
About Tindora Fry
Tindora Fry is a spicy North Indian style stir fry made using tindora and a few Indian spices. It is a great dish to serve for everyday Indian-style meals with roti, paratha, or dal rice.
This recipe is vegan and can be easily made gluten-free. You can easily double or triple it as per your need.
Ingredients
Tindora (Ivy Gourd) – To cook this tindora sabzi, you will need fresh tindora. You will get it in any Indian grocery store near you.
When buying tindora, look for ones that are fresh and vibrant in color. Avoid those that are wilted, discolored, or have soft spots.
Choose tindora that are small to medium in size, about 2 to 3 inches in length. They should feel firm to the touch and have smooth, glossy skin.
Check for any blemishes, cuts, or signs of decay on the surface. Select ones that are free from such imperfections.
Look for the ones that have a bright green color. Avoid any that appear yellowish or dull. The flesh should be white in color and not red and the seeds should be small and tender.
If possible, opt for organic tindora or those labeled as pesticide-free to minimize exposure to harmful chemicals.
This vegetable ripens very fast so make sure to cook it while it is fresh.
Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt.
Others – You will also need cooking oil, cumin seeds, dried red chilies, asafetida (hing), green chilies, curry leaves, and freshly squeezed lime juice.
Use any cooking oil that you use at home.
Skip adding asafetida for a gluten-free recipe.
For the best taste, try to use fresh curry leaves.
How To Make Tindora Fry
Wash 9 oz (250 g) tindora with water and wipe with a kitchen cloth.
Chop off ¼ inch of both ends and cut them into quarters lengthwise.
Heat 2 tablespoon of cooking oil in a pan over medium-high heat.
Once the oil is hot, add
- 1 teaspoon cumin seeds
- 3-4 dry red chilies
- ¼ teaspoon asafetida
- 1-2 green chilies(slit into half)
- 10-12 curry leaves
and let them crackle for 4-5 seconds.
Add
- sliced tindora
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt
and mix well.
Reduce the heat to low.
Cover the pan and cook for 15-20 minutes, until the tinodra is cooked. Stir a few times while cooking.
Add 1 teaspoon freshly squeezed lime juice and mix well.
Check for salt and add more if needed. Serve hot.
Serving Suggestions
You can serve it with Dal and Rice, it tastes great. I like a simple meal of toor dal, tindora fry, some kachumber on the side, and roti.
It can also be served with Indian bread such as Roti, Tawa Paratha, or Laccha Paratha.
Storage Suggestions
Tindora sabji can be stored in an airtight container for up to 4 days.
Reheat in a microwave or a pan over the stovetop.
You can also freeze it for up to 3 months. Thaw, reheat, and serve.
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Recipe Card
North Indian Style Tindora Fry (Stir Fried Ivy Gourd)
Ingredients
- 9 ounce tindora (ivy gourd) (250 g)
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 3-4 dry red chilies
- ¼ teaspoon asafetida (hing) (skip for gluten free)
- 1-2 green chilies (slit into half)
- 10-12 curry leaves
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt (or to taste)
- 1 teaspoon freshly squeezed lime juice
Instructions
- Wash tindora with water and wipe with a kitchen cloth.
- Chop off ¼ inch of both ends and cut them into quarters lengthwise.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, dry red chilies, asafetida, green chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Add the sliced tindora, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt, and mix well.
- Reduce the heat to low.
- Cover the pan and cook for 15-20 minutes, until the tinodra is cooked. Stir a few times while cooking.
- Add freshly squeezed lime juice and mix well.
- Check for salt and add more if needed. Serve hot.
Pamela (BrooklynFarmGirl)
This looks so delicious 🙂
SAKSHI SHARMA
This looks really delicious! Though I m from Delhi, I’ve never tried tindora. I’ve seen these in the Indian grocery stores and I’ll definitely try this recipe soon.
Neha Mathur
Do try. It’s an everyday Indian Sabzi which tastes delicious too.
John Fernandes
I am used to having it cooked in its own water with a bit of onionn pepper and fried garlic & crushed ren chillie so must say it is tasty, different and simple with max prep+ cooktime of 30 min which is wonderful.Cheers
SwatiR
I added ginger and garlic to it. Very simple and tasty receipe. Thankyou