Ivy Gourd Stir Fry/Tindora/Tindli Subji/Dondakaya

Ivy Gourd Stir Fry is a simple, delicious and easy Indian curry. This delicious Ivy Gourd Stir Fry curry can be served as a Side Dish, perfect with phulka, roti or simple plain dal-rice. Ivy Gourd is called Kundroo in Hindi, Tondli in Marathi, Tindora in Gujarati, Thondekayi in Kannada, Dondakaya in Telugu, Kovaykka in Malayalam and Kovaikkai in Tamil. Each language has its own name of Ivy Gourd in India. Basically this vegetable is available in all season and everywhere very common in India.

Method:

1. Wash and clean the Ivy Gourd and cut the both ends. Slice them in half, and then half again, total in four thin strips.

2. Heat the oil in Kadai/pan, add mustard seeds, cumin seeds, pinch of hing and saut for few seconds.
3. Add crushed sesame seeds, ginger paste and saut it.
4. Add chopped Ivy Gourd, red chili powder, turmeric, salt, garam masala and mix well, cover the lid for 10-15 minutes or till cooked, check 2-3 time while cooking.

5. Remove the lid, now take kasuri methi and crush it between your hands palms, then sprinkle over the cooked sabji. Add amchoor powder, sugar and mix well. Now cook it without lid for 2-3 minutes on low flame.

6. Remove from the flame, Ivy gourd stir fry is ready to serve it with roti or paratha.

Tips:

• You can cut Ivy Gourd into round slices.
• You can use crushed peanut instead of sesame seeds.
• Always cook on low to medium flame.

Binjal Pandya

Ivy Gourd Stir Fry/Tindora/Tindli Subji/Dondakaya

Ivy Gourd Stir Fry is a simple, delicious and easy Indian curry. This delicious Ivy Gourd Stir Fry curry can be served as a Side Dish, perfect with phulka, roti or simple plain dal-rice.

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Course: Curry, Sabji &amp

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 250 grams Ivy Gourd/Tindora/Tindli
• 2-3 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• 1 tbsp Crushed Sesame Seed
• 1 tsp Ginger Paste
• 1 tsp Red Chili powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Kasuri Methi
• ½ tsp Amchoor Powder/1 tsp Lemon Juice
• Salt
• ½ tsp Sugar

Method

 

1. Wash and clean the Ivy Gourd and cut the both ends. Slice them in half, and then half again, total in four thin strips.
2. Heat the oil in Kadai/pan, add mustard seeds, cumin seeds, pinch of hing and saut for few seconds.
3. Add crushed sesame seeds, ginger paste and saut it.
4. Add chopped Ivy Gourd, red chili powder, turmeric, salt, garam masala and mix well, cover the lid for 10-15 minutes or till cooked, check 2-3 time while cooking.
5. Remove the lid, now take kasuri methi and crush it between your hands palms, then sprinkle over the cooked sabji. Add amchoor powder, sugar and mix well. Now cook it without lid for 2-3 minutes on low flame.
6. Remove from the flame, Ivy gourd stir fry is ready to serve it with roti or paratha.

Notes

• You can cut Ivy Gourd into round slices.
• You can use crushed peanut instead of sesame seeds.
• Always cook on low to medium flame.