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Close up of bowl which is filled with kovakkai fry.
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5 from 14 votes

Tindora Fry Recipe

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4 people
Calories: 153kcal




  • 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.


  • 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.


Calories: 153kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 586mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 74IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg