Ivy Gourd Recipe – Authentic Tindora Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd Recipe – Authentic Tindora Fry With Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Ivy Gourd Fry, or Tindora Fry as we call it at home. I remember my grandmother making this all the time, and the aroma would fill the entire house. It’s a dish that instantly transports me back to my childhood. It’s surprisingly easy to make, and I promise, even if you’ve never heard of ivy gourd before, you’ll be hooked!

Why You’ll Love This Recipe

This Tindora Fry is more than just a quick side dish. It’s a burst of flavor, a little bit crunchy, and packed with goodness. It’s perfect for a weeknight meal, and it pairs beautifully with everything from dal-rice to chapati. Plus, it’s a fantastic way to introduce yourself to the unique taste of ivy gourd. Trust me, you’ll want to add this one to your regular rotation!

Ingredients

Here’s what you’ll need to make this delicious Ivy Gourd Fry:

• 250 grams ivy gourd (tindora)
• 2 tablespoons oil
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon fennel powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 1 pinch asafoetida (hing)
• 0.25 teaspoon garam masala
• 0.5 teaspoon dry mango powder (amchur)
• 2 tablespoons chopped coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients! Ivy gourd, or tindora, has a slightly unique, almost cucumber-like flavor, but with a subtle bitterness that disappears when cooked right. Don’t let that scare you!

I love using Kashmiri red chili powder in this recipe. It gives a beautiful vibrant red color without adding too much heat. If you don’t have it, regular chili powder works too, but you might want to use a little less.

And finally, asafoetida, or hing, is a little powerhouse of flavor. It has a pungent smell in its raw form, but when cooked, it adds a lovely savory depth and is fantastic for digestion. It’s a staple in Indian kitchens for a reason! You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the 250 grams of ivy gourd a really good rinse. Then, slice off the ends and cut each gourd vertically into four pieces. This shape works best for even cooking.
2. Heat 2 tablespoons of oil in a heavy-bottomed kadai (wok) or a deep frying pan over low heat. Add the sliced ivy gourd and sauté until it’s about halfway cooked – the edges will start to turn a light golden color. Stir occasionally so it doesn’t stick.
3. Now for the spices! Add 0.25 teaspoon of turmeric powder, 0.5 teaspoon of Kashmiri red chili powder, 0.5 teaspoon of fennel powder, 0.5 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, a pinch of asafoetida (hing), and 0.25 teaspoon of salt. Mix everything really well to make sure the ivy gourd is coated evenly.
4. Continue cooking on low heat, stirring occasionally, until the ivy gourd turns a beautiful golden brown and gets slightly crispy. This usually takes about 10-15 minutes. Patience is key here!
5. Finally, stir in 0.25 teaspoon of garam masala, 0.5 teaspoon of dry mango powder (amchur), and 2 tablespoons of chopped coriander leaves. Give it one last thorough mix and remove from the heat.

And that’s it! Your authentic Tindora Fry is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the ivy gourd in batches to ensure it gets crispy.
• Low and slow is the way to go. Cooking on low heat allows the flavors to develop and prevents the spices from burning.
• Taste and adjust the salt as needed. Everyone’s preference is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or increase the amount of Kashmiri red chili powder. For a milder flavor, reduce the chili powder or omit it altogether.
• Regional Variations: My friend’s mother, who’s from Maharashtra, adds a little grated coconut towards the end of cooking. It adds a lovely sweetness and texture. In Gujarat, they sometimes add a touch of sugar to balance the bitterness.

Serving Suggestions

This Ivy Gourd Fry is incredibly versatile. It’s fantastic with:

• Chapati or roti
• Dal-rice
• Curd rice
• As a side dish with any Indian thali

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It might lose a little of its crispiness, but it will still be delicious!

FAQs

Is ivy gourd bitter? How can I reduce the bitterness?

Yes, ivy gourd can have a slight bitterness. Rinsing it well and cooking it thoroughly helps reduce the bitterness. Adding a pinch of salt during the rinsing process can also help.

What are the health benefits of eating ivy gourd?

Ivy gourd is packed with nutrients! It’s a good source of Vitamin A and C, fiber, and antioxidants. It’s also believed to have anti-diabetic properties.

Can I make this recipe with a different oil?

Absolutely! You can use any cooking oil you prefer, such as sunflower oil, canola oil, or even coconut oil.

What is asafoetida and where can I find it?

Asafoetida, or hing, is a resin with a pungent smell. It’s used as a digestive aid and adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores, usually in powder form.

Can I prepare this dish ahead of time?

You can chop the ivy gourd ahead of time and store it in the refrigerator. However, I recommend making the fry fresh for the best flavor and texture.