Stir Fried Tindoraivy Gourd Recipe

Looking to jazz up your veggie game? Let me take you on a delicious detour with this spiced tindora stir-fry that’s as fun to make as it is to eat! It’s one of those dishes that effortlessly turns heads and lifts spirits with its vibrant colors and bold flavors.

I love to make uncomplicated yet pleasing dishes, and my stir-fried tindora is a prime example. I think the combination of sliced ivy gourd with mustard and cumin seeds affords a nutritious and flavorful base.

I like to add a touch of red chili for heat and finish with fresh coriander leaves.

Stir Fried Tindoraivy Gourd Recipe Ingredients

• Tindora (Ivy Gourd): Low in calories, rich in dietary fiber, aids digestion.
• Mustard Seeds: Help stimulate metabolism; add a subtle, nutty flavor.
• Cumin Seeds: Enhance flavor, aid digestion, rich in iron and antioxidants.
• Turmeric Powder: Contains curcumin, an anti-inflammatory and antioxidant compound.
• Red Chili Powder: Adds heat and spice, rich in vitamin C and capsaicin.
• Coconut: Optional for richness, provides healthy fats and a touch of sweetness.

Stir Fried Tindoraivy Gourd Recipe Ingredient Quantities

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• 250 grams of tindora (ivy gourd), sliced
• 2 tablespoons of vegetable oil
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of cumin seeds
• 1 dried red chili
• 1 onion, finely chopped
• 1/4 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• Salt to taste
• 1 tablespoon of grated coconut (optional)
• Fresh coriander leaves for garnish

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How to Make this Stir Fried Tindoraivy Gourd Recipe

1. Start by warming the vegetable oil in a large pan over medium heat.

2. Put the mustard seeds and the cumin seeds into the hot oil. Let them sizzle for a few seconds until they start to pop.

3. Crumble the dried red chili into the pan and stir it for a few seconds.

4. Add to the pan the finely chopped onion, and sauté it until it becomes soft and translucent.

5. Mix well to coat the sliced tindora (ivy gourd) with the oil and spices.

6. Dust the turmeric and red chili powders over the tindora, and mix well.

7. Taste to see if you can add more salt–you most likely will need to unless your taste buds are really not into salt. Then cover and let the tindora do its thing for another 15-20 minutes, stirring it every now and then (or being really lazy and just giving it a couple of good shakes) so that it cooks evenly.

8. If you are going to use it, the grated coconut should be scattered over the tindora that has already been cooked, and the two should be mixed thoroughly.

9. Shut off the heat and let the flavors combine for a few minutes.

10. Before serving, sprinkle fresh coriander leaves on the stir-fried tindora. It makes a refreshing side dish and pairs beautifully with steamed rice.

Stir Fried Tindoraivy Gourd Recipe Equipment Needed

1. Large pan
2. Wooden spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Grater (if using fresh coconut)
7. Serving dish

FAQ

• What is tindora?Tindora, called ivy gourd in English, is a vegetable of the vine. Like many Indian vegetables, it is grown extensively in India, but it can also be found throughout the tropics. It has a mild, slightly sweet taste, and its texture occupies a unique place somewhere between a fresh gourd (like a cucumber) and a cooked one (like, say, zucchini).
• Can I use any substitute for tindora?If tindora is unavailable, you may use zucchini or green beans as substitutes; however, the flavor and texture will be somewhat different.
• Is it necessary to use the grated coconut?The grated coconut is not necessary. The dish will taste great without it as well. But it does add a sweet, slightly crunchy texture that is nice.
• Can I make this dish less spicy?Certainly, you can minimize or even eliminate the amount of red chili powder used in the dish and take out the seeds from the dried red chili to create a much less spicy version.
• How should I prepare tindora before cooking?Clean the tindora thoroughly, cut off the ends, and slice them very finely or cut them into small wedges. This will help them cook faster.
• Can I add other vegetables to this stir fry?Of course! You can add vegetables such as bell peppers or carrots to enhance the taste and nutritional value.
• How do I store leftovers?Leftovers can be kept in the refrigerator for up to two days. Make sure to place them in an airtight container first. To serve, reheat in a pan. You can also use the stovetop instead of the pan, if you prefer.

Stir Fried Tindoraivy Gourd Recipe Substitutions and Variations

Olive oil or coconut oil can be used in place of vegetable oil.
Black onion seeds (nigella seeds) can be used in place of mustard seeds to achieve a slightly different flavor profile.
Caraway seeds can be substituted for cumin seeds, or they can be left out altogether for a milder flavor.
Substitute dried red chili with fresh green chili to get fresh, vibrant heat.
You can use paprika instead of red chili powder if you want a milder flavor.

Pro Tips

1. Uniform Slicing Ensure the tindora is sliced evenly. This helps it cook uniformly, avoiding some pieces being overcooked while others remain undercooked.

2. Oil Temperature When tempering the mustard and cumin seeds, ensure the oil is sufficiently hot but not smoking. The seeds should sizzle and pop quickly, infusing the oil with their flavors.

3. Onion Caramelization Take your time to sauté the onions until they are golden brown. Well-caramelized onions add a deep, sweet flavor that complements the spices and tindora.

4. Spice Toasting After adding the turmeric and red chili powders, continue to cook for a minute or two before adding the tindora. This allows the spices to toast slightly, enhancing their aroma and flavor.

5. Coconut Addition If using grated coconut, lightly toast it in a dry pan before adding it to the dish. This extra step will enhance its nutty flavor, giving the dish a richer taste.