Stir-Fried Ivy Gourd (Tindora)
A quick and easy stir-fried side dish with ivy gourd (tindora). One of my favorites!
Ingredients
For Tadka & Cooking
- Oil - as needed
- Mustard seeds
- Cumin (Jeera)
- Urad dhal - 1 tsp
- Peppercorns - 1 tsp
- Dhaniya (Coriander Seeds) - 1 tsp
- Curry leaves
- Ivy gourd (Tindora) - 1 lb, sliced
- Water - 1/2 to 1 cup
- Salt - to taste
- Red chilli powder - 1 tbsp
- Turmeric - a pinch
Instructions
Prepare the Ivy Gourd
Wash the ivy gourd thoroughly under running water. Cut off both the ends of each gourd, then slice them into rounds.
Prepare Tadka
Heat oil in a pan over medium-high heat. Add mustard seeds, cumin, urad dhal, peppercorns, whole dhaniya, and curry leaves. Let them splutter and crackle for a minute.
Add the sliced ivy gourd to the pan. Stir well to coat with the oil and spices.
Season & Add Water
Add salt, 1 tbsp red chilli powder, turmeric, and 1 tsp peppercorns. Pour in 1/2 to 1 cup water and mix well. Cover the pan with a lid.
Cook Until Water Evaporates
Cook on medium-high heat with the lid closed until the water evaporates completely. Once the water is gone, reduce the heat a little bit.
Final Stir-Fry
Continue to stir-fry for 3-4 minutes on lower heat, stirring occasionally. The ivy gourd should remain juicy and tender while absorbing all the flavors.
Enjoy
Transfer to a serving plate and enjoy while hot. Perfect as a side dish with rice, dal, sambar, or any Indian meal.
