Tindora Subzi Recipe

Posted on March 7th, 2011 by
Tindora Subzi Recipe
Serves 3 people
15 minutes

Tindora subzi tastes delicious very simple to prepare. Tindora are also known as ivy gourd, kovakai, tondli, giloda, tindori or tendli looks like baby watermelon. It goes well with chapati or roti or paratha.


  1. Heat Oil in a non-stick pan on medium heat.
  2. Add mustard-cumin seeds and wait until they crackle.
  3. Add curry leaves, asafoetida, and tindora. Mix well.
  4. Cover and cook the tindora on medium heat for 15-20 minutes stirring every few minutes to cook evenly and prevent burning.
  5. Add all the spices salt, tumeric powder, red chili powder, coriander powder and cumin powder, when tindora become tender.
  6. Mix well, cook for additional 2-3 minutes uncovered to make them crispy.
  7. Add Sugar (optional), mix well.
  8. Garnish with chopped cilantro and serve with chapati or roti or paratha.


  • 2 Cups Tindora, sliced lengthwise
  • 2 Tablespoons Oil
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 3-4 Curry Leaves
  • A pinch of Asafoetida
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Sugar (optional)
  • Salt to Taste
  • To Garnish:
  • 1 Tablespoon Cilantro (Coriander Leaves), chopped

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