Tindora Recipe – Authentic Indian Ivy Gourd with Coconut & Jaggery

Last Updated on 4 months by Neha Deshmukh

Tindora Recipe – Authentic Indian Ivy Gourd with Coconut & Jaggery

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tindora Fry. It’s a simple, flavorful dish that my grandmother used to make, and it always reminds me of cozy family lunches. 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 coconut and jaggery-infused fry is a fantastic way to experience its unique taste.

Why You’ll Love This Recipe

This Tindora Fry is more than just a vegetable dish; it’s a little slice of South Indian comfort food. It’s quick to make – ready in under 30 minutes – and requires minimal ingredients. The combination of sweet jaggery, tangy tamarind, and spicy red chillies creates a truly addictive flavor profile. Plus, it’s a healthy and delicious way to add some greens to your plate!

Ingredients

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

• 1.5 cup tindora (ivy gourd)
• 1 tbsp oil
• 0.25 tsp mustard seeds
• A few curry leaves
• 0.5 tsp grated jaggery
• 1 small piece tamarind
• Salt to taste
• 0.5 cup grated coconut
• 2 tsp coriander seeds
• 1 tsp urad dal (split black lentils)
• 3-4 dry red chillies

Ingredient Notes

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

Coconut: Coconut is a staple in South Indian cooking, and it adds a lovely sweetness and texture to this dish. You can use freshly grated coconut for the most authentic flavor, but unsweetened desiccated coconut works well too (about 1/4 cup rehydrated with a little warm water).

Tindora (Ivy Gourd): Selecting & Preparing – Look for firm, bright green tindora with no blemishes. Some people find tindora slightly bitter, but soaking it in water for 10-15 minutes before cooking can help reduce the bitterness. I usually just give them a quick rinse!

Tamarind: Balancing Sweetness & Sourness – Tamarind adds a wonderful tanginess that balances the sweetness of the jaggery. I prefer using a small piece of dried tamarind, soaked in warm water for about 10 minutes, then squeezed to extract the pulp.

Red Chillies: Spice Level & Types – I use dry red chillies for a lovely smoky heat. You can adjust the number of chillies based on your spice preference. Kashmiri chillies will give you a vibrant color with milder heat.

Urad Dal: The Role of Lentils in South Indian Cuisine – Urad dal adds a nutty flavor and helps bind the masala together. It’s a common ingredient in many South Indian dishes, and a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

First, dry roast the coconut, coriander seeds, urad dal, and red chillies separately in a pan over medium heat. This really brings out their flavors. Be careful not to burn them!

Next, grind the roasted ingredients together with the jaggery, tamarind pulp, and salt into a coarse paste without adding any water. You want a nice, textured masala.

Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is a key step – the spluttering mustard seeds release their aroma and flavor.

Add the sliced tindora to the pan and sauté on low heat for about 5-10 minutes, until they’re tender and lightly browned. Stir frequently to prevent sticking.

Finally, mix the ground masala into the cooked tindora. Add the curry leaves and stir-fry for another 5 minutes, until everything is well combined and fragrant. Give it a taste and adjust the seasoning if needed.

Serve warm with rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the tindora. Cook in batches if necessary to ensure even cooking.
• Adjust the amount of red chillies to suit your spice preference.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) at the end.

Variations

Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chilli to the masala.

Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).

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

Festival Adaptation (Onam/Tamil New Year): This Tindora Fry is a wonderful addition to a festive Sadya (Onam feast) or a Tamil New Year spread. It adds a lovely variety of flavors and textures to the meal. My family always makes a big batch for these occasions!

Serving Suggestions

Tindora Fry is best served warm with a side of fluffy rice. It also pairs well with dal (lentil soup) and papadums (Indian crispbread). A dollop of yogurt can also be a refreshing accompaniment.

Storage Instructions

Leftover Tindora Fry 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 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, but becomes mild and slightly sweet when cooked.

Can I use fresh tamarind instead of dried?

Yes, you can! Use about 2 tablespoons of fresh tamarind pulp for every 1 small piece of dried tamarind.

How can I adjust the sweetness in this recipe?

You can adjust the amount of jaggery to your liking. Start with 0.5 tsp and add more if you prefer a sweeter taste.

What side dishes complement Tindora Fry well?

Dal, rice, papadums, and yogurt are all great side dishes to serve with Tindora Fry.

Can this Tindora recipe be made ahead of time?

You can prepare the masala paste ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to cook the tindora just before serving for the best texture.