Ivy Gourd Stir-Fry Recipe – Authentic Tindora Vepudu with Peanut Spice

Last Updated on 1 month by Neha Deshmukh

Ivy Gourd Stir-Fry Recipe – Authentic Tindora Vepudu with Peanut Spice

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tindora Vepudu. It’s a simple, flavorful stir-fry made with ivy gourd (also known as tindora or dondakayalu) and a wonderfully aromatic spice blend. This dish is a staple in many South Indian homes, and once you try it, I think it’ll become a favorite in yours too! I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get the spice blend just right.

Why You’ll Love This Recipe

This Tindora Vepudu is more than just a stir-fry; it’s a burst of flavor and texture. It’s quick to make – perfect for a weeknight meal – and incredibly satisfying. The slight bitterness of the ivy gourd is beautifully balanced by the spicy, nutty, and savory flavors of the vepudu karam (spice powder). Plus, the crunchy peanuts add a delightful texture. Honestly, it’s a dish that just makes you feel good!

Ingredients

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

• 250 grams tindora (ivy gourd/dondakayalu)
• 2 tablespoons Oil
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 teaspoon chana dal (bengal gram)
• 1 teaspoon urad dal (skinned black gram)
• 1-2 garlic cloves, chopped
• 1 sprig curry leaves
• 1 dried red chili
• 1 pinch hing (asafetida)
• 0.125 teaspoon turmeric
• 0.33 teaspoon sea salt
• 0.25-0.5 teaspoon red chili powder (adjust to taste)
• 2 tablespoons roasted skinned peanuts

Ingredient Notes

Let’s talk about some of these ingredients! Ivy gourd, or tindora, has a unique, slightly bitter taste that some people love right away, and others grow to love. It’s a fantastic vegetable, packed with nutrients.

The real star here is the vepudu karam – the spice powder. It’s what gives this dish its signature flavor. I’ve included instructions for making it from scratch, but you can find pre-made versions in Indian grocery stores too. Regional variations in spice levels are common; some families like it really fiery, while others prefer a milder flavor.

And don’t skip the hing (asafetida)! It adds a wonderful savory depth. A little goes a long way, so just a pinch is perfect. It also aids digestion, which is a bonus!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the ivy gourd thoroughly and pat it dry. Trim the ends and slice it thinly – or give it a quick pulse in a food processor.
2. Now, let’s make the vepudu karam. Dry roast the red chili, urad dal, and chana dal until they turn golden brown. Add the cumin seeds, coconut (if using – some recipes include it!), sesame seeds, and garlic. Cool completely, then grind into a fine powder.
3. Heat the oil in a pan over medium-high heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, urad dal, chana dal, chopped garlic, dried red chili, and curry leaves. Sauté until the lentils turn golden brown.
4. Add the chopped ivy gourd, salt, and turmeric to the pan. Stir-fry for about 3 minutes. Then, cover the pan and cook until the ivy gourd is tender – usually another 5-7 minutes.
5. Now for the magic! Mix in the coconut/vepudu karam and sauté for 2 minutes. Add the red chili powder and roasted peanuts. Fry for another 2 minutes, stirring constantly, until everything is well combined and fragrant.
6. And that’s it! Your Tindora Vepudu is ready to serve.

Expert Tips

• Don’t overcrowd the pan when stir-frying the ivy gourd. Work in batches if necessary to ensure it cooks evenly.
• Adjust the amount of red chili powder to your liking. Start with less and add more as needed.
• Roasting the peanuts really brings out their flavor. You can roast them yourself or use pre-roasted ones.

Variations

• With Coconut: My aunt always adds a tablespoon of grated coconut to the vepudu karam for a richer flavor. It’s delicious!
• Extra Veggies: Feel free to add other vegetables like chopped onions or bell peppers to the stir-fry.
• Spicier Version: Add a finely chopped green chili along with the red chili for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your asafetida doesn’t contain any hidden animal products (some brands do).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 0.25 teaspoon red chili powder and omit the dried red chili in the tempering.
• Medium: Use 0.5 teaspoon red chili powder and include the dried red chili.
• Hot: Use 0.75-1 teaspoon red chili powder, include the dried red chili, and add a finely chopped green chili.

Festival Adaptations

While not specifically tied to one festival, Tindora Vepudu is often part of a larger South Indian meal served during celebrations like Ugadi or Sankranthi. It pairs beautifully with rice, dal, and other vegetable dishes.

Serving Suggestions

Serve Tindora Vepudu hot with a steaming bowl of rice and a dollop of ghee. It’s also fantastic with chapati or roti. A side of yogurt or raita can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Ivy Gourd and what does it taste like?

Ivy gourd, or tindora, is a vegetable commonly used in Indian cuisine. It has a slightly bitter, yet refreshing taste. Some describe it as similar to a mild cucumber with a hint of bitterness.

What is Vepudu Karam and can I make it ahead of time?

Vepudu karam is a spice powder that’s essential for this dish. Yes, you can absolutely make it ahead of time! Store it in an airtight container in a cool, dry place for up to a month.

Can I use a different type of dal for the tempering?

While chana dal and urad dal are traditional, you can experiment with other dals like toor dal. The flavor will be slightly different, but still delicious.

How do I adjust the spice level of this dish?

The amount of red chili powder is the key! Start with a smaller amount and add more to taste. You can also adjust the number of dried red chilies used in the tempering.

What are the health benefits of eating Ivy Gourd?

Ivy gourd is packed with nutrients! It’s a good source of vitamins, minerals, and fiber. It’s also believed to have antioxidant and anti-inflammatory properties.