Tindora or ivy gourd is on of my favorite Indian vegetables. They are these little squashes about the size of your thumb. It doesn’t take much to make tindora yummy. This recipe just adds your basic spices of turmeric, chili powder, cumin powder, and coriander. You can even skip the cumin and coriander and it still tastes good. We had this the other night along side channa dal.
1-2 tablespoons oil
~1 1/2-2 pounds tindora
1 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
- Heat oil in a medium stock pan or wok over high heat. The pan should have fairly high sides so the tindor doesn’t go flying when you’re stirring it around.
- Add the tindora and stir constantly for a couple of minutes to get it starting to saute.
- Turn the heat down to medium and stir occasionally, putting the cover on to cook it faster.
- Halfway through cooking, add the spices and salt.
- Once the tindora is tender, it is ready!
- Serve with yogurt and roti or rice.