Tindora Recipe – Authentic Indian Ivy Gourd with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Tindora Recipe – Authentic Indian Ivy Gourd with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tindora Sabzi. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a simple vegetable, but when cooked right, it’s absolutely delicious. If you’ve never tried tindora, get ready for a treat!

Why You’ll Love This Recipe

This Tindora recipe is more than just a vegetable dish; it’s a little piece of Indian home cooking. It’s packed with flavour from the tempering and the fresh coconut, and it’s surprisingly easy to make. Plus, it’s a great way to add a unique and healthy vegetable to your diet. It’s perfect with a simple dal and rice, or a warm roti.

Ingredients

Here’s what you’ll need to make this flavourful Tindora Sabzi:

• 250g Tindora (Ivy Gourd)
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 10-12 Curry Leaves
• 1 large onion, finely sliced
• 1/2 tsp Ginger Garlic Paste
• 1 tsp Red Chili Powder
• 1/4 cup Grated Fresh Coconut
• 1 1/2 – 2 tbsp Oil
• Pinch of Coriander Powder
• Pinch of Garam Masala Powder
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec!

• Tindora: This little veggie is a nutritional powerhouse! It’s low in calories and a good source of vitamins and minerals. Some people find it slightly bitter, but we’ll cover how to avoid that later.
• Coconut: Freshly grated coconut really makes this dish sing. In South India, coconut is used generously in vegetable dishes, adding a lovely sweetness and texture. If you can’t find fresh, though, don’t worry – we’ll talk about substitutions!
• Curry Leaves: These aren’t just for show! They add a beautiful aroma and a unique flavour that’s essential to Indian cooking. Seriously, try to use fresh curry leaves – they make all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and trim the ends of the tindora. Then, slice them into rounds. Not too thick, not too thin – about 1/4 inch is perfect.
2. Heat the oil in a pan over medium heat. Add the sliced tindora and sauté for about 3 minutes. Then, cover the pan and cook on low heat for about 15 minutes, stirring occasionally, until the tindora is tender.
3. While the tindora is cooking, let’s make the tempering. In a separate pan, heat a little oil and add the mustard seeds. Once they start to splutter, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Now, add the sliced onions to the tempering. Sauté until they turn golden brown. Then, mix in the ginger-garlic paste and cook for another minute.
5. Time for the spices! Stir in the red chili powder, coriander powder, and garam masala powder. Cook for about 30 seconds, stirring constantly, to prevent them from burning.
6. Pour this beautiful masala over the cooked tindora and mix well.
7. Finally, add the grated coconut and cook uncovered for 18-20 minutes on low-medium heat, stirring frequently. This helps the flavours meld together and the coconut to toast slightly.

Expert Tips

Want to make this Tindora Sabzi perfect? Here are a few things I’ve learned over the years:

• Texture is Key: You want the tindora to be tender but still hold its shape. Don’t overcook it, or it will become mushy.
• Avoiding Bitterness: To minimize any bitterness, you can lightly salt the sliced tindora and let it sit for about 10-15 minutes before cooking. This draws out some of the bitter compounds.
• Tempering Magic: Don’t rush the tempering! Let the spices bloom in the hot oil – that’s where all the flavour comes from.

Variations

This recipe is pretty versatile. Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just make sure you’re using oil that’s suitable for a vegan diet.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to 1/2 tsp or omit it altogether.
  • Medium: Stick to the 1 tsp of red chili powder.
  • Spicy: Add an extra 1/2 tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: In some parts of India, tindora is made during the monsoon season as it’s believed to be a warming vegetable.

Serving Suggestions

This Tindora Sabzi is fantastic with:

• Steamed rice
• Warm roti or chapati
• A side of dal (lentils)
• A dollop of yogurt (for a cooling contrast)

Storage Instructions

Leftover Tindora Sabzi 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

Got questions? I’ve got answers!

• What are the health benefits of Tindora? Tindora is low in calories, rich in antioxidants, and a good source of vitamins and minerals. It’s also believed to have anti-diabetic properties.
• How do I prevent Tindora from becoming bitter? Lightly salting the sliced tindora and letting it sit for 10-15 minutes before cooking can help reduce bitterness.
• Can I use dried coconut instead of fresh? Yes, you can! Use about 1/4 cup of desiccated coconut. However, the flavour won’t be quite as vibrant as with fresh coconut.
• What is the best way to store leftover Tindora? Store it in an airtight container in the refrigerator for up to 3 days.
• Can this dish be made ahead of time? You can definitely make the tempering ahead of time and store it in an airtight container. Just add it to the tindora when you’re ready to cook it.