Ivy Gourd Fry - Tindora fry is a very simple Indian curry that goes very well with steamed rice.
Tindora fry with step by step directions and video recipe. South Indian cuisine typically serves the Tindora stir fry for lunch and dinner.
The first reaction I get when I mention the name Ivy Gourd or Tindora is a confused look. I do not blame you if you have never heard of it before.
It has had different names in different parts of the world. In India, Ivy Gourd is quite common and called Thondekai in the local dialect where I grew up.
Honestly, this was not my favorite vegetable growing up, but I cannot point out a specific reason for that. Now that I understand the medicinal benefits, I think it is one of the most underrated vegetables out there!
Ivy gourd is a woody, climbing, the fruit-bearing vine that is native to tropical areas.
Traditional Thai and Indian medicinal systems classify Ivy Gourd as a herb. All parts of the plant have medicinal benefits, including the leaves for controlling blood sugar.
However, for my recipe today, I will focus on the vegetable. When you are shopping for Ivy Gourd, you should look for tender green ones rather than ripened ones.
As the Ivy Gourds ripen, they develop a sweet taste and are better eaten raw.
Now, this curative wonder vegetable is gaining the attention it deserves from Western researchers for its ability to control blood sugar levels.
Ivy Gourd Fry is a very simple Indian curry that goes very well with steamed rice.
The procedure is quite simple with a handful of basic ingredients. There is not much prep work involved and cook time is less than 30 minutes.
So, there is nothing stopping you from trying this simple recipe today 🙂 It goes well with steamed rice, but can be a very healthy snack too. If you find this or any other recipe useful, please leave me a comment on this page or on my Facebook page.
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Ivy Gourd Fry - Tindora Fry
- Heat coconut oil in a medium-size pan and as it starts to heat up, add sliced Ivy Gourd / Tindora.
- Continue to fry for 10 minutes.
- Then add the dry ingredients one by one except tamarind and jaggery.
- Cover the lid for 5 minutes and let it cook.
- Add tamarind paste, Jaggery and stir well. Let it simmer for another 5 minutes.
- As the Ivy Gourd starts to soften, it absorbs the flavors and it is time to take it off the heat.
YOUR OWN NOTES
Nutritional information is an estimation only.Subscribe to my email list and get my Free E book Instant Pot Vegan Recipes.
Ivy Gourd Fry - Tindora Fry is ready to serve with boiled rice!