Tindli Ki Sabzi| Kundru Sabzi Recipe | Tindora Bhaji

Tindli ki Sabzi – Tendli, Tindora, Tondli,  Kundru, Dondakaya ,kovakka or Ivy Gourd is a popular vegetable that is cooked and enjoyed all over India. Although the recipe may vary slightly from one state to another, this crunchy vegetable is a favorite everywhere.

It belongs to the gourd family and looks very much like a cute baby watermelon. However, don’t confuse it with parwal (pointed gourd). While parwal and tindli may look quite similar, their taste and texture are very different.

Tindli is often used to make crunchy salads, stir-fries, and pickles. Parwal is commonly used to make dry and gravy-based curries, as well as fried and stuffed sabji. Parwal has seeds inside that can sometimes become quite hard if the vegetable is overripe, so they may need to be removed. In contrast, the seeds of tindli are very soft, similar to cucumber seeds, and do not need to be removed.

Tindli ki Sabzi tastes best when made as a quick stir-fry. I prefer to make tindora ki sabzi without adding potatoes, but you can also add sliced potatoes if you prefer. Keep the seasoning simple and mild, and avoid overcooking the vegetables, as they taste best when they are crisp and crunchy.

A very delicious and crunchy pickle can also be made with kundru,I have posted the pickle recipe here-Tindli ka achar

Serve this stir-fry with roti or paratha, along with a delicious dal or refreshing raita for a wholesome meal.

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Print Recipe

4.50 from 2 votes

Tindli Ki Subzi | Kundru Recipe

Stir fried Ivy gourd with mild Indian spices

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Dry curry, Side Dish

Cuisine: Indian, Satvik Food

Keyword: ivy gourd, kudru, kundru sabzi, tindora sabzi

Servings: 4 person

Calories: 181kcal

Author: Anjana Chaturvedi

Ingredients

• 550 gm Ivy Gourd / Tindli / Kundru
• 1 medium potato
• 1 medium Tomatoes / Tamatar
• 3 tbsp Cooking Oil
• 8 Curry Leaves
• 1 tsp Split White Gram / Safed Urad
• 1/2 tsp Cumin Seeds / Sabut Jeera
• 1/2 tsp Mustard Seeds / Rai
• 1/4 tsp Asafoetida / Hing powder
• 1 tsp Mango Powder / Amchoor Powder
• 1 tsp Red Chilli powder / Laal mirch powder
• 1.5 tsp Coriander Powder / Dhaniya Powder ori
• 3/4 tsp Sambhar Powder
• To taste Salt / Namak

Instructions

• Wash kundru and trim both the ends and slice to make vertical pieces,about 4-6 from a tindora.
• Peel and slice potatoes lengthwise.(addition of potatoes is optional )
• 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 potatoes 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 tindli 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.

Nutrition

Calories: 181kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 17mg | Potassium: 402mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 93mg | Calcium: 69mg | Iron: 3mg