Tindora Recipe

Tindora is a green vegetable which is popular in many parts of India and is known by many names (ivy gourd, kovakai, tondli, giloda…just to name a few). It resembles a watermelon but is only the size of your little pinky. Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato. Tindora are also used in many sambar recipes. When you’re running out of vegetables to cook, don’t pass up Tindora in the grocery aisle and try this simple, yet delicious subzi recipe.
 Tindora
Recipe Ingredients

  • Tindora – approx 1 1/2 lbs, sliced
  • Oil – 1 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Asofoetida (Hing) – pinch
  • Turmeric Powder – 1/4 tsp
  • Green Chilies – to taste, finely chopped
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Red Chili Powder – to taste
  • Salt – to taste
Recipe Method

  1. Heat Oil in a medium non-stick pan on medium heat.
  2. Add Mustard Seeds and allow them to pop.
  3. Add Cumin Seeds and let them sizzle.
  4. Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
  5. Add Salt, Red Chili Powder, Coriander Powder and Cumin Powder.
  6. Mix well, cover and cook until Tindora are tender. Stir every few minutes to cook evenly and prevent burning.
  7. When Tindora are tender, uncover and cook for an additional few minutes to lightly brown them.

Tips:

  1. In a time crunch, use the slicer blade of your food processor to roughly chop/slice the tindora.
  2. Cleaned and cut Tindora freeze well.
  3. Be careful when salting Tindora. They tend to shrink and become a little salty and tangy.

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