Tindora stir fry

Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is seen inside, and then discard it, it is over ripen.

Dondakaya (telugu), kovaikai (tamil), tindora (hindi) and ivy guard(English) is one of my favourite vegetable and when stir fried , it becomes more tastier vegetable, which goes well with simple dal and rice, a drizzle of ghee on top. This time I have stir fried it with simple ingredients to go well with my methi dal (fenugreek leaves). Frying and saute the vegetable depends on you the consistency you desire. It is best to eat when it is hot and can be eaten with roti or plain rice. This time I have used olive oil for cooking, you can use veg or sunflower oil.


  • Tindora – 400 gms
  • Olive oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Dry chillies – 3
  • Garlic cloves - 2
  • Curry leaves – 15
  • Chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Ginger and garlic paste – 2 tsp
  • Water – 1/2 cup
  • Salt as per taste


  • Preheat the vessel/kadai (non-stick) with olive oil, add mustard seeds, cumin seeds, dry chillies, let it splutter for few sec, add garlic and curry leaves, saute for 15sec.
  • Add dondakaya (tindora) mix well, sauté for 2 to 3min.
  • Add chilli powder and turmeric mix well, ginger and garlic paste add water immediately and cook till all the water is absorbed by closing the lid on medium flame in between sauté it, so that it is not burnt.
  • When there is no liquid in the vessel but still moisture is there, open the lid and cook till it is in dry form, cooked well and roasted.
  • The vegetable (dondakaya) has lost its moisture so it gets shrink and roasted well, crispy from the skin but still soft.
  • Switch it of when it is done, the consistency of frying depends on you how you want.
  • Serve hot with any dal and plain rice.


  • Can keep the lid open and cook when dry coconut mixture is added.
  • Reduce chilli powder as per your taste.
  • Can also avoid water, but need to cook on lower flame (simmer), as it leaves moisture by closing the lid. When cooked, open the lid and cook till it gives a roasting consistency you want.

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