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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » North Indian Style Tindora Fry (Stir Fried Ivy Gourd)

    Published: May 18, 2023 | Last Updated On: May 18, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    North Indian Style Tindora Fry (Stir Fried Ivy Gourd)

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    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).

    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, and Mooli Ki Sabzi. 

    Tindora fry served on a plate.
    Jump to:
    • What Is Tindora
    • About Tindora Fry
    • Ingredients
    • How To Make Tindora Fry
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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 this Tindora Fry. You can also add it to sambar, dal, etc.

    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 – 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.

    Cumin seeds, asafetida, curry leaves and dry red chilies added to hot oil.

    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.

    Tindora and spice powders added to the pan.

    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.

    Pan covered with a lid.

    Add 1 teaspoon freshly squeeze lime juice and mix well.

    Check for salt and add more if needed. Serve hot.

    Ready tindora fry.

    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.

    You Might Also Like

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    North Indian Style Tindora Fry (Stir Fried Ivy Gourd)

    Tindora Fry is a North Indian-style spicy stir-fried Ivy gourd sabji. Serve it for your everyday meals with rice or roti.
    4.60 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2 people
    Calories: 192kcal
    Author: Neha Mathur

    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
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    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 squeeze lime juice and mix well.
    • Check for salt and add more if needed. Serve hot.

    Nutrition

    Calories: 192kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 685mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 208mg | Calcium: 73mg | Iron: 2mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Pamela (BrooklynFarmGirl)

      August 02, 2017 at 12:22 am

      This looks so delicious 🙂

      Reply
    2. SAKSHI SHARMA

      August 14, 2017 at 7:13 pm

      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.

      Reply
      • Neha Mathur

        August 28, 2017 at 4:52 am

        Do try. It’s an everyday Indian Sabzi which tastes delicious too.

        Reply
    3. John Fernandes

      January 18, 2022 at 2:50 am

      5 stars
      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

      Reply
    4. SwatiR

      August 14, 2022 at 7:06 am

      I added ginger and garlic to it. Very simple and tasty receipe. Thankyou

      Reply

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