It's not very common to find Tindora, a.k.a Ivy Gourd or Scarlet Gourd, at your local grocery, but when you do, you've got to try this Tindora Fry recipe!
A rare vegetable such as the Ivy Gourd needs simple stir fry recipes like this one to appreciate the great taste they can offer.
Tindora is a popular vegetable in India and is either used in curries or stir-fried with spices.
It tastes delicious when cooked in a cast iron pan and pairs well with sambar, dal, rasam, or rice.
This vegan and gluten-free Ivy gourd fry side dish can be modified to suit your spice level. So, it will surely please everyone at your table or potluck!
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About this recipe
Tindora fry goes by several different names in Indian languages due to its wide popularity in India. The most popular names are Kovakkai fry recipe and Dondakaya vepudu.
It's super easy and simple to prepare. A great side dish for a standard Indian meal affair paired with dal rice.
Tindora helps regulate blood sugar levels and is thus, good for diabetics. It is also rich in Vitamin C and has anti-inflammatory properties. According to some sources, including ivy gourd in your diet can help to relieve some digestive problems.
A dry curry recipe needs no deep frying and less oil than traditional stir fry recipes in Indian cuisine.
My family enjoys this tindora fry along with chapati, vegan-style curd rice, raita, and sometimes time with rasam and dal.
If you are looking for family-friendly, vegan and easy recipes, this is it!
Ingredients note
Tindora: Buy fresh or frozen from the Indian grocery stores near you. If using frozen, then follow the directions from the packet. If you are buying them fresh, look for tender unripe pieces.
Onions: For this recipe, I used yellow onions. You could also use red onions to add a sweet note to the dish.
Spice mix: I have used basic spices like turmeric, red chili powder, garam masala powder, sambar powder, and salt. You can adjust the spice level to your preference.
Instructions
Place a nonstick or Kadai on medium heat. Once it is hot, add a few teaspoons of oil and let it heat up for a minute.
Then, add the mustard seeds and let them splutter. Add the chopped onions and fry till they turn translucent.
Next, add the tindora. Mix well and cook covered over medium flame for about six to seven minutes or until tindora is cooked.
Now add the spice powders, and salt, and mix well.
Stir and cook for a minute or two on low flame or until the raw smell disappears.
Check for seasoning and add more salt if needed.
As the Ivy Gourd starts to soften, it absorbs the flavors. Now add lemon juice and remove from the heat.
Tindora fry is ready to be served hot with rice, roti, or rasam and dal.
Recipe FAQ
Ivy Gourd is also known as tindora, dondakkaya, or kovakkai.
Yes, you can make this recipe ahead of time. Just cook the tindora fry and let it cool down. Once it's cooled, transfer it to an airtight container and refrigerate for up to four days. Reheat it before serving.
Tindora has a crunchy texture. Raw tindora tastes like cucumber, with tiny seeds inside.
If you find tindora bitter, you can soak the slices in salt water for about 15 minutes. Squeeze them gently by the hand and remove the slime before cooking.
Expert tips
- Depending on your preference, add less or more red chilli powder and other spice powders to the tindora fry.
- Always buy tindora that looks small and tender. Big tindoras are usually fibrous and tough.
- Instead of lemon juice, you can add tamarind paste or mango powder.
- Use any variation of masala powder like sabji masala or kitchen king masala powder instead of sambar powder.
- Sprinkle a little chickpea flour or rice flour if the curry becomes too watery.
- I used coconut oil. Feel free to use any oil.
- Make sure the slice length of tindora is uniform for even cooking. If tindora fry looks dry, add a few tablespoons of water and cook covered till tindora is cooked through.
- Use curry leaves and/or garlic cloves for extra flavor. I added coriander leaves at the end.
- You could also garnish the dish with grated fresh coconut for an authentic taste.
- Serve them as a side for a plate of hot rice and curry.
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📖 Recipe
Tindora Fry Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 500 grams tindora - or 4 cups
- 1 onion chopped
- 1 teaspoon mustard seeds
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon salt
- 2 teaspoon sambar powder
- 3 tablespoon coconut oil
- 2 teaspoon lemon juice
Instructions
- Place a nonstick or Kadai on medium heat. Once it is hot, add oil and let it heat up for a minute.3 tablespoon coconut oil
- Then, add the mustard seeds and let them splutter. Add the chopped onions and fry till they turn translucent.1 teaspoon mustard seeds, 1 onion chopped
- Next, add the tindora. Mix well and cook covered over medium flame for about six to seven minutes or until tindora is cooked.500 grams tindora
- Now add the spice powders, and salt, and mix well.½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 2 teaspoon sambar powder, 1 teaspoon salt
- Stir and cook for a minute or two on low flame or until the raw smell disappears.
- Check for seasoning and add more salt if needed.
- As the Ivy Gourd starts to soften, it absorbs the flavors. Now add lemon juice and remove from the heat.2 teaspoon lemon juice
- Tindora fry is ready to be served hot with rice, roti, or rasam and dal.
Notes
- Depending on your preference, add less or more red chili powder and other spice powders to the tindora fry.
- Always buy tindora that looks small and tender. Big tindoras are usually fibrous and tough.
- Instead of lemon juice, you can add tamarind paste or mango powder.
- Use any variation of masala powder like sabji masala or kitchen king masala powder instead of sambar powder.
- Sprinkle a little chickpea flour or rice flour if the curry becomes too watery.
- I used coconut oil. Feel free to use any oil.
- Make sure the slice length of tindora is uniform for even cooking. If tindora fry looks dry, add a few tablespoons of water and cook covered till tindora is cooked through.
- Use curry leaves and/or garlic cloves for extra flavor. I added coriander leaves at the end.
- You could also garnish the dish with grated fresh coconut for an authentic taste.
- Serve them as a side for a plate of hot rice and curry.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Rajesh says
Nice!
I'm sure you must have tried ivy gourd stir fry with raw cashew nuts.
Uma Raghupathi says
Yes, I had few times In India. Thank you, Rajesh!
Uma Raghupathi says
Thanks Molly:)
Uma Raghupathi says
Thanks Swathi!
Uma Raghupathi says
Thanks Marisa!
Uma Raghupathi says
Thanks Noel!
Uma Raghupathi says
Thanks!
Kathy says
I've never had this vegetable but by reading of the medicinal benefits I must say I am intrigued!! It definitely sounds like an underrated food. Thanks for sharing!!
Uma Raghupathi says
Thanks:) Yes look for it when you out there for shopping!
Uma Raghupathi says
I know most people don't know about this veggie. I am happy that I created curiosity towards this awesome veggie 🙂 Thanks !