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Spicy Tindora

| March 18, 2013 Comment

spicy tindora

Spicy Tindora is a palate-tickling vegetarian/vegan curry with ivy gourd that makes a healthy accompaniment for plain rice. Leave out the onions if you want. Tindora is rich in beta carotene.

Servings: 4
Cooking Time: 30-40 minutes


  • 4 cups tindora (tondli, ivy gourd, dondakaya), each cut lengthwise into 4 pieces
  • 2 tbsp onions, finely chopped
  • Salt to taste
  • 4-5 tsp vegetable oil
  • Turmeric powder, a pinch

For Masala

  • 1 tbsp, coriander seeds (dhania)
  • 1/2 tsp cumin seeds (jeera)
  • 5-6 red chillies
  • 1 1/2 tbsp coconut, freshly grated
  • 1/2 tsp tamarind paste
  • 4-5 curry leaves


  1. Place the tindora and onion in a microwave-safe bowl; add some salt and a sprinkle of water and cook in the microwave for 5-6 minutes or until tender.
  2. Heat 1 tsp oil in a small pan and fry all the masala ingredients (except coconut and curry leaves) until golden. Roast the coconut separately until lightly browned.
  3. In a blender, grind the masala ingredients along with the curry leaves and a little water and tamarind paste into a smooth paste and set aside.
  4. Heat the oil in a wide skillet, and add the turmeric powder, the cooked tindora and onion, and salt as needed, and saute on medium-high for a couple of minutes. Add the masala paste and stir well. Saute on medium heat until the moisture evaporates.
  5. Serve the spicy tindora curry with plain rice.

Cooking Tip

You can leave out the onions if you like, as this spicy tindora tastes good even without the onions. Add 1 tsp grated jaggery instead.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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