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Tindora-Tomato Gravy Curry

| March 19, 2013 Comment


tindora-tomato gravy curry

In this tindora-Tomato Gravy Curry, the tomatoes add a nice tangy taste to the bland tindora (ivy gourd/tondli/dondakaya) and make this dish even more nutritious and healthy.

This is simple and easy vegetarian/vegan recipe.

Servings: 4
Cooking Time: 25 minutes


  • 4 cups tindora, cut into 1-inch long thin strips
  • 2 1/2 cups tomatoes, cut into medium cubes
  • Turmeric powder, a pinch
  • 4-6 curry leaves
  • Salt to taste

For Masala

  • 4 tsp sesame seeds
  • 4-5 red chillies
  • 1 tbsp coconut, freshly grated or dried
  • 3 tsp roasted chickpeas/dalia

For Seasoning

  • 1 tsp vegetable oil
  • 1/2 tsp mustard seeds
  • 1 red chilli
  • 4-5 curry leaves


  1. Wash the cut tindora well, removing as many seeds as you can. Cook the tindora with a little salt and water in the microwave for about 6 minutes or until tender.
  2. In a small pan, roast the sesame seeds on medium heat until aromatic, and set aside. Roast the red chillies and set aside.
  3. In a small grinder (coffee grinder works fine), grind the sesame seeds, chillies, coconut and dalia into a coarse powder.
  4. Heat oil in a medium skillet, and add the mustard seeds and fry until they start to pop. Add the red chilli and fry for a few seconds. Then add the curry leaves and fry for a second. Add the tindora (along with any remaining water), tomatoes, and turmeric powder and salt if needed, and cook on medium heat for 3-4 minutes.
  5. Stir in the masala powder over the tindora, and cook on low heat until the tindora-tomato gravy curry thickens, and remove from heat.
  6. Garnish with a little coconut and serve the tindora-tomato gravy curry with plain rice.

Category: Vegan Gravy Curry Recipes, Vegetarian Gravy Curry Recipes, Vegetarian Gravy Curry Recipes - No-Onion No-Garlic

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