Tindora Recipe – Stuffed Ivy Gourd with Peanut Spice Mix

Last Updated on 2 months by Neha Deshmukh

Tindora Recipe – Stuffed Ivy Gourd with Peanut Spice Mix

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Stuffed Tindora (also known as Ivy Gourd or Dondakaya). It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s surprisingly easy to make, packed with flavour, and a fantastic way to enjoy this often-overlooked vegetable. Let’s get cooking!

Why You’ll Love This Recipe

This Tindora recipe is a winner for so many reasons. It’s a delicious way to enjoy a slightly bitter vegetable, transforming it into something truly addictive. The peanut and spice filling adds a wonderful texture and flavour contrast. Plus, it’s a relatively quick and easy dish to prepare, perfect for a weeknight meal or a special occasion. You’ll love how the simple ingredients come together to create something so special!

Ingredients

Here’s what you’ll need to make this delicious Stuffed Tindora:

• 1/4 kg dondakaayalu/tindora/ivy gourd
• 2 onions, finely chopped
• 1 tsp ginger garlic paste
• 1 tsp chilli powder (adjust to your spice preference!)
• 3/4 tsp coriander powder
• 1/4 tsp fennel seed powder
• 1 1/4 tbsp peanuts
• 1 tbsp coriander leaves, chopped
• 1 tsp mustard seeds
• 1 inch cinnamon stick
• 1 tbsp urad dal (split black lentils)
• 1 tbsp oil

Ingredient Notes

Let’s talk about a few key ingredients. Tindora itself has a unique, slightly bitter taste that mellows out beautifully when cooked. Don’t let that bitterness scare you – it’s part of its charm!

Fennel seed powder (saunf) is a game-changer here. It adds a lovely sweetness and aroma that complements the other spices perfectly. If you don’t have it, you can skip it, but I highly recommend trying to find some – it really elevates the flavour.

Spice mixes for Tindora can vary regionally. Some people add a pinch of turmeric, others like to include a little amchur (dry mango powder) for tanginess. Feel free to experiment and make it your own! I’ve seen variations using sesame seeds in the stuffing too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your tindora a good wash. Trim the ends and carefully make a + shaped slit (about ¾ of the way through) in each one. This is where the magic happens – it allows the flavourful stuffing to seep inside.
2. Now, let’s make the stuffing. In a bowl, combine the chopped onions, ginger-garlic paste, chilli powder, coriander powder, fennel seed powder, peanuts, and coriander leaves. Add a pinch of salt and mix everything well.
3. Carefully stuff each slit tindora with the prepared mixture. Don’t be shy, pack it in there!
4. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and cinnamon stick. Let them sizzle for a few seconds.
5. Add the stuffed tindora to the pan, along with any leftover stuffing. Sauté for about 6-7 minutes, stirring occasionally, until lightly browned.
6. Now, cover the pan and cook on low flame for about 15 minutes, stirring occasionally to prevent sticking.
7. Finally, uncover the pan and stir-fry for another 5-7 minutes, until the tindora turns tender but still has a slight crunch. That’s the sweet spot!

Expert Tips

• Don’t overcook the tindora! You want it to be tender, but still retain a little bit of crunch.
• If you find the tindora is too bitter, you can blanch it in boiling water for a couple of minutes before stuffing.
• Adjust the amount of chilli powder to suit your spice preference.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavour, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Spice Mix Variations: Try adding a pinch of turmeric, amchur powder, or a teaspoon of roasted cumin powder to the stuffing.
• Festival Adaptations: This dish is fantastic as part of a vrat/fasting thali, especially during Navratri. Just ensure all ingredients are permissible for your specific fasting rules. My friend, Priya, always makes this for her family during Navratri!

Serving Suggestions

Stuffed Tindora is best served hot with a side of roti, paratha, or rice. It also pairs beautifully with a simple dal or raita. I love serving it with a dollop of plain yogurt to balance the spices.

Storage Instructions

Leftover Stuffed Tindora can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

• What is Tindora and what does it taste like? Tindora, also known as Ivy Gourd, is a vegetable commonly used in Indian cuisine. It has a slightly bitter taste when raw, which mellows out when cooked.
• How do I know if the Tindora is cooked properly? The tindora should be tender but still have a slight crunch. If it’s mushy, it’s overcooked.
• Can I use other nuts instead of peanuts in the stuffing? Absolutely! Cashews or walnuts would also work well.
• Can this dish be made ahead of time? You can prepare the stuffing ahead of time and store it in the refrigerator. However, it’s best to stuff and cook the tindora just before serving.
• What are the health benefits of eating Tindora? Tindora is a good source of vitamins, minerals, and antioxidants. It’s also believed to have several medicinal properties.

Enjoy this recipe, and let me know how it turns out for you! Happy cooking!