Tindora or Ivy gourd is most common vegetables in my house. We usually make tindora with potatoes. But a month ago I made this tindora subzi with coconut (You can say south Indian style.) and I just fall in love with this dish. Now I make this subzi once a week. There are so many different names for this vegetable, giloda in Gujarati, tindora in Hindi, tondli in Marathi, tendli in Konkani, kovakkai in Malayalam and Tamil, dondakaya in Telugu, tondekayi in Kannada and toruli in Bengali. I got these names fro
Print this page Recipe type:
Main DishNumber of serving:
4 servingsPreparation time:
15 minutesCook time:
20 minutesReady in:
Ivy gourd (Tindora) – 4 cups, cut into slices
Oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Fresh or frozen coconut – 1 cup
Curry leaves – 1 sprig or 12-15 leaves
Sambhar masala – 2 teaspoons
Red chili powder – 2 teaspoon
Salt – to taste
Water – 1/3 cup
Heat the oil in a pan on medium heat.Report a mistake in the recipe text
Once hot add mustard seeds. Let them pop. After add tindora, coconut, curry leaves, sambhar masala, red chili powder, salt and water.
Mix well. Cook covered for 15-17 minutes. (Time will depend on thickness and size of tindora. Check tindora by breaking one. If it breaks easily then its done.) stir in between. Sprinkle some water if needed.
When done turn off the stove and serve hot.