Tindora Fry | Ivy Gourd Stir Fry | Kundru Ki Sabzi

 

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.

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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.

 

5 from 6 votes
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Tindora fry | Ivy Gourd Fry

Tindora or Kundru is a green vegetable which look alike a baby cucumber, and a quick stir fry recipe which made with onion and spices.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Author Preeti Garg

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

  1. Wash and Cut the tindora into roundels and keep aside. 

  2. Heat the oil in non-stick pan and add cumin seeds. 

  3. When they start splutter, add asafoetida, onion and green chilies and saute few minutes till to translucent. 

  4. Now add chopped tindora and spices and mix well. 

  5. Add little water and Cover the pan with lid. Cook the tindora for 10-12 minutes till to tender and cooked. 

  6. Serve hot with dal and chapatti as side dish. 

Recipe Notes

Add lemon juice in the end, it will enhance the taste of dish. (optional)


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