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Ivy Gourd Stir fry | Tindora Stir fry Recipe

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Author: Sumana

Ingredients

  • Ivy gourd/Tindora- 1/2 kg
  • Powdered jaggery - 1 tsp
  • Turmeric powder- 1/4 tsp
  • Salt- 1.5 tsp
  • Fresh grated coconut- 2 tsp
  • Red chillies byadagi- 2 no.
  • Mustard seeds- 1/2 tsp

Seasoning ingredients

  • Cooking oil- 3 tsp
  • Mustard seeds- 1/2 tsp
  • Split black gram lentil- 1/2 tsp
  • Broken red chilly- 1 no.
  • Curry leaves- few

Instructions

Preparation

  • Wash ivy gourd (tindura) using enough water and trim the edges, cut each of them lengthwise in to half and then in to quarter. If ivy gourd is big, then you can make thin strips out of this quarter. Keep them aside till use.

Method

  • Heat a wok adding all the 'seasoning ingredients' in the same order, when mustard seeds crackle and split black gram lentil turns slightly brown add the chopped ivy gourd pieces. Stir them for while so that flavor of seasoning infuses in to ivy gourd.
  • Add jaggery, salt, turmeric powder and a cup of water. Cover with lid and let the ivy gourd pieces cook till soft. It may take few minutes, keep stirring in between for even cooking.
  • Meanwhile add grated coconut, mustard seeds and red chilly in to mixer jar and grind it coarsely without adding water. Mix it with cooked ivy gourd pieces. Let it be on flame for a minute then switch off.
  • Ivy gourd (tindura)stir fry is ready. Serve it as side with rice-rasam.

Note

  • If you prefer more spiced stir fry, then add a slit green chilly while cooking ivy gourd.
  • Add coconut masala only when ivy gourd pieces are completely cooked.