Tindora Recipe – Coconut & Mustard Seed Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Tindora Recipe – Coconut & Mustard Seed Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Tindora (Ivy Gourd) stir-fry with coconut and mustard seeds. This dish is a staple in many South Indian homes, and honestly, it’s one of those recipes my grandmother made that always felt like a warm hug on a plate. It’s quick, easy, and packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Tindora stir-fry isn’t just delicious; it’s also incredibly versatile. It’s a fantastic side dish with rice and dal, but it’s equally good with chapati or roti. Plus, it’s a great way to introduce yourself to the slightly unique flavor of tindora. Don’t be intimidated – you’ll be surprised how much you enjoy it! It comes together in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delightful Tindora stir-fry:

• 1 cup coconut, roughly chopped (about 150g)
• 1 tsp mustard seeds
• 5 dried red chilies
• 3 tsp oil (I prefer coconut oil, but any vegetable oil works)
• 1 tsp mustard seeds (for tempering)
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 1 dried red chili (for tempering)
• 3 cups thondekai / tindora / ivy gourd, sliced
• ½ cup cashews / kaju (about 75g)
• 1 tsp jaggery (or brown sugar)
• ½ tsp turmeric powder
• 1 tsp salt (or to taste)
• ½ cup water (about 120ml)

Ingredient Notes

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

Coconut – Fresh vs. Dried

Traditionally, this recipe uses fresh coconut. It really does make a difference! But, if fresh isn’t available, unsweetened desiccated coconut works well too. You’ll need about ¾ cup of desiccated coconut to equal 1 cup of fresh.

Mustard Seeds – Black vs. Yellow, Regional Variations

You’ll notice I’ve used both black and yellow mustard seeds. Black mustard seeds are more pungent, while yellow are milder. Feel free to use all of one type if you prefer! In some regions, people also add a tiny pinch of fenugreek seeds along with the mustard for extra flavor.

Dried Red Chilies – Spice Level & Types

The number of dried red chilies you use will determine the spice level. I usually use Byadagi chilies for color and mild heat, but you can use any dried red chili you like. Remember to remove the seeds if you want to reduce the heat.

Tindora/Ivy Gourd – Selection & Preparation

Look for firm, bright green tindora with no blemishes. They shouldn’t be too hard or too soft. A little trick my mom taught me is to rub the tindora with salt – it helps remove some of the bitterness. Be sure to slice them about ¼ inch thick.

Cashews – Roasting for Enhanced Flavor

Roasting the cashews before adding them to the stir-fry really elevates the flavor. You can dry roast them in a pan for a few minutes until golden brown, or even pop them in the oven at 350°F (175°C) for 5-7 minutes.

Oils – Choosing the Right Oil for South Indian Cooking

Coconut oil is my go-to for South Indian cooking. It adds a lovely aroma and flavor. However, you can use any neutral vegetable oil like sunflower or canola oil if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the masala paste. In a blender, combine the coconut, 1 tsp mustard seeds, and 5 dried red chilies. Blend into a coarse paste without adding any water. We want it to be thick and textured.
2. Now, heat the oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the remaining 1 tsp mustard seeds. Let them splutter!
3. Add the urad dal and chana dal. Fry for about 30 seconds, until they turn golden brown.
4. Add the remaining 1 dried red chili and a few curry leaves (about 6-8). Sauté for another 15 seconds.
5. Add the sliced tindora and cashews. Stir-fry for about a minute, just to lightly coat them with the oil and spices.
6. Next, add the jaggery, turmeric powder, and salt. Pour in the water, give everything a good mix, and cover the kadai.
7. Cook on low-medium heat for about 10 minutes, or until the tindora is tender but still has a slight bite.
8. Finally, add the prepared coconut-mustard paste and mix well until everything is nicely coated. Cook for another 2-3 minutes.

Expert Tips

• Don’t overcook the tindora! You want it to retain a little bit of crunch.
• Adjust the amount of salt and jaggery to your liking.
• If the mixture seems too dry, add a splash more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of dried red chilies. You can also remove the seeds from the chilies before blending.
• Regional Variations – Karnataka, Tamil Nadu, Kerala: Every South Indian state has its own twist! In Karnataka, they sometimes add a pinch of asafoetida (hing) to the tempering. Tamil Nadu versions might include a squeeze of lemon juice at the end. Kerala cooks often use curry leaves more generously.
• Festival Adaptations – Using Tindora in Special Occasions: While not a traditional festival dish, you can serve this as part of a larger South Indian spread during festivals like Onam or Pongal.

Serving Suggestions

This Tindora stir-fry is best served hot with steamed rice and a side of dal. It also pairs beautifully with chapati or roti. A dollop of yogurt on the side 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 Tindora and what does it taste like?

Tindora, also known as ivy gourd, has a slightly bitter, yet refreshing taste. When cooked properly, like in this recipe, the bitterness is reduced, and it takes on a mild, vegetable-like flavor.

How do I know if my Tindora is fresh?

Fresh tindora should be firm, bright green, and free from blemishes. Avoid tindora that is soft, wrinkled, or discolored.

Can I use frozen Tindora in this recipe?

While fresh is best, you can use frozen tindora in a pinch. Just thaw it completely and pat it dry before using. Keep in mind that the texture might be slightly different.

What is the best way to reduce bitterness in Tindora?

Rubbing the sliced tindora with salt and letting it sit for 10-15 minutes helps draw out some of the bitterness. Rinsing it well before cooking also helps.

Can I adjust the amount of jaggery to control the sweetness?

Absolutely! Feel free to adjust the amount of jaggery to your preference. Start with 1 tsp and add more if you like a sweeter flavor.

Is this recipe suitable for people with nut allergies?

Unfortunately, no. This recipe contains cashews. You can omit them, but it will change the flavor and texture of the dish.

Enjoy this little piece of South Indian comfort food! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!