Tindora – Ivy Gourd – Tindy Fry


A pinch of Mustard seeds

A pinch of Cumin seeds

2 – 3 dried red chili

3 – 4 curry leaves

½ an onion – sliced

1 green chili – sliced in 4 pieces

Around ½ lb of tindora – cut in circles

½ tsp Red chili powder (or as per taste)

¼ tsp Cumin powder

¼ tsp Coriander powder

¼ tsp Turmeric powder

Salt to taste


Add oil to wok

Add mustard and cumin seeds and let it sputter

Add red chilies and curry eaves

Add the sliced onions and sliced green chili

Let it cook till the onions turn translucent

Add the spices

Cut tindora into small circular pieces discarding the edges (A lot of people slice them but it reminds me of bugs so I don’t lol)

Add the tindora pieces and mix well

Slowly add ½ a cup of water

Cook till all the water is dried up and tindora is cooked

Serve hot with roti/chapatti or rice

Tindora is a bit khata (sour) so it tastes really good with something bland like roti.



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2 thoughts on “Tindora – Ivy Gourd – Tindy Fry

  1. I had to google tindora, so thanks for introducing it.
    Looks like a very tasty recipe! 🙂

    • Falak says:

      Oh I am on a quest to try new vegetables hence this was my first time making it as well 🙂 Thank you for your comment. It tasted really good.. I enjoyed it a lot.

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