Tendli /tindli /Tindora /kudru /Ivy gourd is a popular vegetable which is cooked and enjoyed all over India.Though the recipe may be slightly different in each state but this crunchy vegetable is a favorite all over .It is from the gourd family so looks very much like a cute baby watermelon.But dont get confused with parwal /pointed gourd . Parwal and tindora both may look very similar but their taste and texture is very much different .
Tindora is often used to make crunchy salads,stir fries and pickles but very few use to make tindora curry with gravy.
Tindora taste best when made as a quick str fry. I prefer to make it without adding potatoes but you can also add sliced potatoes if you prefer.Make it simple and mild and avoid overcooking it as it taste best when it is crisp and crunchy.
A very delicious and crunchy pickle can also be made with kudru,I have posted the pickle recipe here- Tindli ka achar
Prep time-5 min
Cooking time-15 min
Difficulty level- easy
Spice level- medium
Cuisine- Indian
Type-side
INGREDIENTS-
- Ivy gourd / kudru /tindli -550 gms
- Tomato /tamatar,chopped - 1
- Cooking oil - 3 tbsp
- Curry leave s- 8
- White lentil /urad daa l- 1tsp
- Cumin seeds /jeera - 1/2
- Mustard seeds /ra i- 1/2
- Asafoetida /hing - 1/4 tsp
- Mango powder /amchoor - 1 tsp
- Chili powder /lal mirch - 1tsp
- Coriander powder /dhaniya - 1.5 tsp
- Sambhar powder - 3/4 tsp
- Salt - to taste
- Wash kundru and trim both the ends and slice to make vertical pieces,about 4-6 from a tindora.
- Heat oil in a heavy and broad pan and add urad daal,cumin and rai.
- When seeds start crackling add hing and curry patta .
- Now add turmeric and the sliced tindora and saute for a minute.
- Add salt and chopped tomato,mix and cover the pan with a lid and cook on low heat.
- Keep checking and stirring in between to avoid sticking at the bottom of the pan.
- When tindora get cooked but remain crisp then add all the remaining spices and mix it well.
- Cook uncovered for a minute on medium heat.
- Serve hot with roti and steamed rice.
