Tindora or Kundru is a green vegetable which look alike a baby cucumber, also called tendli, tindora, dondakaya or ivy gourd. It is a great source of soluble fiber and is also rich in Vitamin A and C.
Coccinia grandis, the ivy gourd, also known as scarlet gourd, tindora, and kowai fruit is a tropical vine. It grows primarily in tropical climes and is commonly found in the southern Indian state of Kerala, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable. In Southeast Asia, it is grown for its edible young shoots and edible fruits. Ivy gourd is rich in beta-carotene.
To make this recipe, you have to just saute the diced tindora with onion and spices till to tender and cooked and served along with any regular dal and chapatti as side dish.
Ingredients
500gm Ivy Gourd, Sliced
1 Large Onion, Sliced
1 Green Chili, Chopped
Salt to taste
1 Tsp. Cumin Seeds
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
Red Chili Powder to Taste
1/2 Tsp. Asafoetida
1 Tbsp. Oil
How to make Tindora fry:
Wash and Cut the tindora into roundels and keep aside. Heat the oil in non-stick pan and add cumin seeds. When they start splutter, add asafoetida, onion and green chilies and saute few minutes till to translucent. Now add chopped tindora and spices and mix well. Add little water and Cover the pan with lid. Cook the tindora for 10-12 minutes till to tender and cooked. Serve hot with dal and chapatti as side dish.
Tindora fry | Ivy Gourd Fry
Ingredients
- 500gm Tindora, Roundels
- 1 Large Onion, Sliced
- 1 Green Chili, Chopped
- 1 Tbsp. Oil
- 1 Tsp. Cumin Seeds
- Salt to Taste
- Red Chili Powder to taste
- 1 Tsp. Coriander Powder/ Daniya
- 1/2 Tsp. Turmeric Powder/ Haldi
- 1/2 Tsp. Asafoetida/ Hing
Instructions
- Wash and Cut the tindora into roundels and keep aside.
- Heat the oil in non-stick pan and add cumin seeds.
- When they start splutter, add asafoetida, onion and green chilies and saute few minutes till to translucent.
- Now add chopped tindora and spices and mix well.
- Add little water and Cover the pan with lid. Cook the tindora for 10-12 minutes till to tender and cooked.
- Serve hot with dal and chapatti as side dish.
Notes
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Just love this fry with hot piping rasam rice, one of my favourite way of having this ivy gourd stir fry.. Delicious and inviting dish there.
Good one, Preeti. Growing up we used to have similar sabji almost weekly except my mom never added onion.
I rarely use tindora in my cooking. This sounds like simple side dish perfect to have with rotis and rice.
Ivy Gourd fry looks so delicious and it’s a filling meal with a cup of curd.
This is a regular side dish that’s made and we like it with groundnut powder sprinkled at the end..good one!
We love tindora in our family and this is a simple and delicious curry to make with it.
That ivy gourd looks lovely Preeti! Such a wonderful side dish for rotis and rice alike…nice pick!!
Simple yet delicious tindora fry. Good one
Love it. This is one of those curries I love adding onion too and is a personal favorite.
sabji looks delicious perfect with dal and chapati. cooked very well.
A simple and healthy side dish, this tindora is a liked by all the elders in the family.
Tindora and okra are two of my boys favorite vegetables and any subzi I make with these is always a hit in the house. Love this simple and comforting subzi.
This is our favorite curry, except for the slicing part, i love ,making tindora!!! your curry looks very tempting!!!
Preeti it is available all over in Southern India, Western India too. Ivy gourd was something I hated as a kid but now I love it. Will try your method of adding onion o the vegetable.