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4 from 1 vote

Tindli Ki Subzi,Kudru Recipe

Stir fried Ivy gourd with mild Indian spices
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dry curry, Side Dish
Cuisine: Indian, Satvik Food
Keyword: ivy gourd, kudru, kundru sabzi, tindora sabzi
Servings: 4 person
Author: Anjana Chaturvedi


  • 550 gm Ivy Gourd / Tindli / Kundru
  • 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


  • 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 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.