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North Indian Style Tindora Fry (Stir Fried Ivy Gourd)
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:
192
kcal
Author:
Neha Mathur
Tindora Fry
is a North Indian-style spicy stir-fried Ivy gourd sabji. Serve it for your everyday meals with rice or roti.
Print Recipe
US Customary
-
Metric
Ingredients
9
ounces
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.
Video
https://www.youtube.com/watch?v=9nWqhn3TXxQ
Video can't be loaded because JavaScript is disabled:
North Indian Style Tindora Fry (https://www.youtube.com/watch?v=9nWqhn3TXxQ)
Nutrition
Calories:
192
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Sodium:
685
mg
|
Potassium:
343
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1148
IU
|
Vitamin C:
208
mg
|
Calcium:
73
mg
|
Iron:
2
mg