Tindora Recipe – Authentic Indian Ivy Gourd with Coconut & Chilies

Last Updated on 4 months by Neha Deshmukh

Tindora Recipe – Authentic Indian Ivy Gourd with Coconut & Chilies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tindora Fry. It’s a simple, rustic dish that my grandmother used to make, and it instantly transports me back to her cozy kitchen. If you’ve never tried Tindora (also known as Ivy Gourd), you’re in for a treat! It’s a wonderfully versatile vegetable, and this particular preparation with coconut and chilies is just chef’s kiss.

Why You’ll Love This Recipe

This Tindora Fry is more than just a vegetable dish; it’s a flavor explosion! It’s quick to make, incredibly satisfying, and packed with authentic Indian flavors. The slight bitterness of the Tindora is perfectly balanced by the sweetness of the coconut and the fiery kick of the red chilies. Plus, it’s a fantastic side dish to enjoy with rice and roti. You’ll love how easy it is to whip up a restaurant-quality dish right in your own kitchen.

Ingredients

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

• 1.5 lbs Ivy Gourd (Tindora)
• 2 Tbsp Coconut Oil (approximately 30ml)
• 1 Dry Red Chili
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 1/8 tsp Asafoetida (Hing)
• 1 Tbsp Channa Dal (Split Chickpea Lentils)
• 0.5 Tbsp Urad Dal (Split Black Lentils)
• Salt to taste
• 0.25 cup Fresh Shredded Coconut (approximately 30g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Coconut Oil: This is essential for that authentic South Indian flavor. Don’t substitute with another oil if you can help it! It really makes a difference.
• Dry Red Chili: The type of chili you use will impact the spice level. Kashmiri chilies offer color with mild heat, while spicier varieties will give you a real kick.
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory depth. It’s often used in Indian cooking to aid digestion. If you can’t find it, a tiny pinch of garlic powder can be a very rough substitute, but it won’t be quite the same.
• Channa Dal & Urad Dal: These lentils add a lovely texture and nutty flavor to the tempering. They become beautifully crisp when fried.
• Tindora Variations: Depending on where you are in India, you might find slightly different varieties of Tindora. Some are more rounded, others more elongated. They all work beautifully in this recipe!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the Tindora thoroughly. Then, cut them into thin slices or rounds – whatever you prefer! I like rounds because they cook evenly.
2. Heat the coconut oil in a skillet or wok over medium heat.
3. Break the dry red chili into pieces and sauté in the oil for about 30 seconds. Watch it closely so it doesn’t burn!
4. Add the mustard seeds and let them splutter. This is important – you want to hear that pop! It releases their flavor.
5. Toss in the curry leaves and sauté until fragrant, about another 30 seconds. Your kitchen should be smelling amazing right about now.
6. Mix in the asafoetida (hing) and channa dal. Cook for about 30 seconds until the dal starts to turn golden.
7. Add the urad dal and cook for another 30 seconds until it’s crisp.
8. Now, add the sliced Tindora to the skillet. Make sure it’s well coated with the tempering.
9. Cook uncovered for 10-15 minutes, stirring occasionally, until the Tindora is tender and has a slight char. This charring adds so much flavor!
10. Season with salt to taste and mix well.
11. Finally, fold in the fresh shredded coconut and cook for just one more minute.
12. Serve hot with steamed rice or roti. Enjoy!

Expert Tips

• Don’t overcrowd the pan. If you have a lot of Tindora, cook it in batches to ensure even cooking.
• Keep stirring! This prevents the Tindora from sticking and burning.
• Taste as you go and adjust the salt and chili to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce or omit the dry red chili for a milder flavor. You can also add a pinch of red chili powder if you want more heat.
• Regional Variations:
  • Maharashtra: Some Maharashtrian recipes add a pinch of turmeric powder along with the salt.
  • Gujarat: In Gujarat, you might find this dish made with a touch of jaggery (gur) for a hint of sweetness.
  • South India: My friend’s mom in Kerala adds a tiny squeeze of lime juice at the end for extra brightness.

Serving Suggestions

This Tindora Fry is fantastic as a side dish with:

• Steamed rice
• Roti or chapati
• Dal (lentil soup)
• Yogurt (raita)

Storage Instructions

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

FAQs

• What is Tindora and what are its health benefits? Tindora, or Ivy Gourd, is a vegetable commonly used in Indian cuisine. It’s believed to have several health benefits, including aiding digestion and helping to regulate blood sugar levels.
• How do I select the best Tindora at the market? Look for firm, bright green Tindora with no blemishes. Avoid those that are yellowing or have soft spots.
• Can I use pre-shredded coconut? Yes, you can, but fresh shredded coconut really does make a difference in flavor. If using pre-shredded, look for unsweetened coconut.
• What is Asafoetida (Hing) and can I substitute it? Asafoetida is a pungent spice used in Indian cooking. It has a unique flavor that’s hard to replicate. As mentioned earlier, a tiny pinch of garlic powder can be a very rough substitute.
• How can I adjust the spice level of this dish? Easily! Use fewer chilies, or opt for a milder variety like Kashmiri chilies. You can also remove the seeds from the chili before adding it to the oil.