Tindora Recipe – Authentic Ivy Gourd in Tangy Tamarind Sauce

Last Updated on 4 months by Neha Deshmukh

Tindora Recipe – Authentic Ivy Gourd in Tangy Tamarind Sauce

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful Tindora (Ivy Gourd) curry in a tangy tamarind sauce. This dish is a staple in many South Indian homes, and honestly, it’s one I first learned to make trying to recreate my grandmother’s version. It’s surprisingly easy to make, and the result is a delicious, slightly sour, and wonderfully textured curry that goes perfectly with rice or roti. Let’s get cooking!

Why You’ll Love This Recipe

This Tindora recipe isn’t just about taste; it’s about comfort. It’s a dish that evokes memories of family meals and warm evenings. The combination of the slightly bitter tindora with the sweet and sour tamarind sauce is just chef’s kiss. Plus, it’s a fantastic way to incorporate a nutritious vegetable into your diet. You’ll love how quickly it comes together too – perfect for a weeknight dinner!

Ingredients

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

• 1 tbsp oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.25 tsp grated ginger
• 2 garlic cloves, crushed
• 2 red dried chillies, de-seeded
• 0.5 tsp fenugreek seeds
• 10-12 curry leaves
• 2 onions, finely chopped
• 1 pinch turmeric
• Salt to taste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 0.5 kilo tindora, finely sliced (about 1.1 lbs)
• 1 small lemon-sized tamarind ball (around 30-40g)
• 1 tbsp grated jaggery

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavour:

Tamarind: Understanding Varieties & Uses
Tamarind is the star of the show here! I prefer using a firm, brownish tamarind ball for this recipe. You can find these at most Indian grocery stores. The sourness of the tamarind is what balances the slight bitterness of the tindora.

Ivy Gourd (Tindora): Regional Names & Nutritional Benefits
Tindora is known by different names across India – Kundru, Gherkin, or even simply Ivy Gourd. It’s a surprisingly nutritious vegetable, packed with vitamins and minerals. Don’t be put off by its slightly unusual shape!

Fenugreek Seeds (Methi): Flavor Profile & Traditional Uses
Fenugreek seeds add a lovely, slightly bitter aroma to the curry. A little goes a long way, so don’t overdo it. They’re also fantastic for digestion!

Jaggery: Types & Substitutions
Jaggery is unrefined sugar, and it adds a beautiful sweetness and depth of flavour. You can use dark or light jaggery, depending on your preference. If you don’t have jaggery, you can substitute with brown sugar or even a little honey, but the flavour won’t be quite the same.

Mustard Oil vs. Vegetable Oil: Impact on Flavor
Traditionally, this dish is made with mustard oil, which gives it a distinct pungent flavour. However, if you’re not a fan of mustard oil, you can use any neutral vegetable oil like sunflower or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind ball in 2 cups of warm water for about 10 minutes. Once softened, extract the juice, discarding the seeds and pulp. Set the tamarind juice aside.
2. Heat the oil in a skillet or kadhai over medium heat. Once hot, add the mustard seeds and let them splutter – this is important for releasing their flavour!
3. Next, add the cumin seeds, grated ginger, crushed garlic, dried chillies, fenugreek seeds, and curry leaves. Sauté briefly, just until fragrant (about 30 seconds), being careful not to burn the spices.
4. Add the finely chopped onions and sauté until they turn golden brown. Stir in a pinch of turmeric powder.
5. Now, add the sliced tindora and fry for about 2 minutes. Cover the skillet and cook on medium heat for another 5 minutes, or until the tindora starts to soften.
6. Mix in the coriander powder, salt to taste, and chilli powder. Pour in the tamarind juice and add the grated jaggery.
7. Cover the skillet again and simmer for about 10-15 minutes, or until the tindora is completely tender and the sauce has thickened to your liking.

Expert Tips

• Don’t overcrowd the pan when frying the tindora. Cook it in batches if necessary.
• Adjust the amount of chilli powder to your spice preference.
• Taste and adjust the salt and jaggery levels as needed. Tamarind can vary in sourness.

Variations

Spice Level: Adjusting the Heat
My family loves a bit of a kick, but you can easily adjust the spice level by reducing the amount of chilli powder or removing the seeds from the dried chillies.

Vegan Adaptation
This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some brands may use bone char in processing).

Gluten-Free Adaptation
This recipe is also naturally gluten-free.

Festival Adaptation: Incorporating into a South Indian Sadya
This Tindora curry is a wonderful addition to a traditional South Indian Sadya (festive vegetarian meal). It adds a lovely tangy element to the spread.

Serving Suggestions

Serve this Tindora curry hot with steamed rice, roti, or chapati. It also pairs beautifully with a side of dal and a cooling raita. A simple papadum on the side completes the meal!

Storage Instructions

Leftover Tindora curry can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together!

FAQs

What is Tindora and what does it taste like?
Tindora is a vegetable with a mild, slightly bitter taste. When cooked, it becomes tender and absorbs the flavours of the spices beautifully.

Can I use tamarind paste instead of a tamarind ball?
Yes, you can! Use about 2-3 tablespoons of tamarind paste, mixed with 1 cup of warm water. Adjust the quantity to taste.

How do I prevent the Tindora from becoming slimy?
The key is to not overcook the tindora. Cook it until it’s just tender, and avoid stirring it too much.

What are the health benefits of eating Tindora?
Tindora is a good source of vitamins, minerals, and antioxidants. It’s also believed to have cooling properties and is good for digestion.

Can this dish be made ahead of time?
Yes, you can make this dish a few hours ahead of time. The flavours will develop even more as it sits.

What is the best way to store leftover Tindora curry?
Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Enjoy this delicious and authentic Tindora recipe! I hope it becomes a favourite in your home too. Let me know in the comments if you try it and how it turns out!