Ivy gourd stir fry I Thondekai palya I Tindora stir fry

Preparation Time : 15 min Cooking Time : 15 min Serves : 2

Ivy Gourd Stir Fry simple, delicious, easy Indian curry.The most regular or popular way of using this vegetable is by making a stir fry, just seasoning with onion and aromatic spices make a tasty side dish, perfect with phulka, roti or sambar/dal-rice.


Ivy gourd – 250 gm

Mustard – 1/4 Tsp

Curry leaves – 1 spring

Onion – 1/4 cup chopped

Tomato – 1 small chopped

Coriander powder – 1/4 tsp

Cumin powder – 2 pinch

Chilly powder – 1/2 Tsp

Turmeric powder – 2 pinch

Garam masala powder – 1 pinch

Salt to taste

Coconut – 2 tbsp grated (Optional)

Coriander for garnishing

Oil – 2 tbs





Wash the ivy gourd/Tindora and nip the tip and tail end. Cut each ivy gourd into round/ lengthwise slice them into thin long strips and keep ready. Heat a pan with oil, when it is hot add mustard seeds, allow it to sizzle, then add chopped onion and curry leaves, fry until onion turns to translucent.


Add chopped veggies, saute for few min, then add turmeric, chilly powder, coriander, cumin powder and a pinch of garam masala powder, fry for few secs, add salt to taste. Add 1/2 cup of water, cook covered in a medium flame. It takes 8 – 10 min to be done, saute in between.


Ensure the veggies are cooked, cook until the water gets absorbed, now add grated coconut and chopped coriander, toss it well.


Transfer it to a serving dish and enjoy as a side dish for rice/rotis.

Note – adding coconut is optional, you can add pepper powder finally which also makes tastier.

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