• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Stir Fried Tindora | Tondli Chi Bhaji

    Published: Sep 5, 2019 · Modified: May 12, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 7 Comments

    114 shares
    Jump to Recipe

    Tindora Sabzi is a delicious stir-fried ivy-gourd recipe made with cashews in a delicious tadka of mustard seeds, turmeric and green chilies. Garnished with fresh coconut, lemon juice and sugar this nutty tindora sabzi has spicy- tangy flavors that pair well with homemade parathas or rotis.

    Stir fried Tindora Sabzi served with Rotis and cucumber salad
    Jump to:
    • What is Tindora?
    • Benefits
    • Prep
    • Process
    • Instant Pot Recipe
    • More Recipes:
    • Recipe
    • Instant Pot Tindora Curry recipe:

    What is Tindora?

    Tindora (Hindi) translates to Ivy gourds in English. In India, they are known with different names across states. For example Tendli or Tondli in Marathi, Dondakaya in Telgu, Kovakkai in Tamil, and Giloda in Gujrati. This small cucumber-like tropical vegetable grows on vines and had a mild taste with a crunchy texture.

    In Maharashtra, it is frequently used to make a spicy one-pot meal called "Tondle bhath" that is served with a cool buttermilk drink with cilantro and fresh ginger. To make Tondle bhath, follow my Masale Bhath Recipe and substitute eggplant and potatoes with tindora cut into wedges similar to this recipe.

    Benefits

    • A mix of complex carbohydrates and fiber
    • A good source of several micronutrients, including vitamins A and C
    • Helps reduce blood sugar levels

    Tindora is readily available in most Indian and asian grocery stores.

    Whole Tindora on a wooden cutting board

    In 2010, when my mom was visiting me, she taught me this unique stir-fried Tindora recipe that we enjoyed with Parathas. It is a simple recipe that starts with a tempering of mustard seeds and cooking the tindora with turmeric, cashews, and green chilies. The dish is then garnished with fresh coconut, lemon juice, and sugar. The outcome is a unique combination of flavors and textures, soft and juicy tindora, creamy cashews, and the crispiness of the coconut in a mildly spiced sweet and sour tindora stir fry.

    Prep

    Wash and pat dry Tindora, cut them into half lengthwise and in half again, cutting into wedges like french fries.

    Pro Tip: Older tindora, start to ripen up and turn red inside with larger seeds. Discard any that are ripe as we will only be using the tender green ones.

    Cut tindora and lemon on a wooden cutting board

    Crush the green chilies and roughly chop cashews.

    Ingredients for tindora sabzi on a wooden cutting board

    Process

    Here is how to make Stir Fried Tindora:

    • Heat a medium pan on medium-high heat and add oil. Once the oil gets hot, add mustard seeds and turmeric. Let the mustard seeds crackle. Add the cut tindora, salt and gently stir them. Cook covered for 2-3 minutes.
    cooking tindora in a pan
    • Add crushed green chilies and cashews. Mix well and cook covered on medium heat for 5-7 minutes until the tindora are cooked soft but not mushy.
    cooking tindora and cashews in a pan
    • Add grated fresh coconut, lemon juice, and sugar. Cook for another 2 minutes.
    stir fried tindora
    • Garnish with cilantro and enjoy with hot parathas or roti.
    Stir fried Tindora served with Rotis and cucumber salad

    Instant Pot Recipe

    • Set the Instant Pot to saute mode and heat oil. Once the oil gets hot, add mustard seeds. Let the mustard seeds crackle. This may take 2 to 3 minutes.
    • Add turmeric, tindora, salt, green chilies, and cashews. Press Cancel and mix well deglazing the bottom of the pot to make sure that nothing is sticking to the pot. Add 2 tablespoons of water, give a quick stir and close the Instant Pot with pressure release valve to sealing.  Pressure Cook for 2 minutes. Press Cancel once the pressure cooking cycle completes and quick release by turning the pressure release valve from sealing to venting. Note: remember to quick release here to avoid overcooked tindora.
    • Open the Instant Pot. Add grated fresh coconut, lemon juice, and sugar. Mix well and serve hot.

    More Recipes:

    Did you enjoy this simple, healthy Indian stir-fried curry? Try some of my other favorites that are on repeat at my home. We serve these curries with whole wheat parathas or rotis. For gluten-free Indian meal, you can also serve these with rice or gluten-free bread.

    • Stuffed Okra
    • Stuffed Eggplant Curry
    • Roasted Garlicky Eggplant
    • Spicy potatoes - Batata Bhaji
    • Mixed Vegetable Curry with Sesame Sauce

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Tindora Sabzi served with Rotis and cucumber salad
    Print Recipe Pin Recipe Save Saved!
    5 from 5 votes

    Stir fried Tindora

    Mildy spiced stir fried tindora curry with creamy cashews, fresh coconut and hint of sweetness.
    Prep Time10 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 264kcal
    Author: Archana Mundhe

    Ingredients

    • 3  cups tindora
    • 1 tablespoon cooking oil
    • 1 teaspoon black mustard seeds
    • ⅛ teaspoon ground turmeric
    • 1 teaspoon kosher salt
    • 1  jalapeno minced more or less depending on how spicy you like
    • 1 cup cashews
    • 3 tablespoons fresh grated coconut I buy frozen
    • 1 tablespoon lemon juice
    • 1 teaspoon sugar optional but recommended
    • ¼ cup cilantro chopped for garnish

    Instructions

    • Wash and pat dry Tindora, cut them into quarters vertically. When they get too old they start to ripen up and turn red inside with bigger seeds. Discard any ripe ones.
    • Heat a pan on medium-high heat. Add oil, once the oil gets hot, add mustard seeds and turmeric. Let the mustard seeds crackle. Add the cut tindora, salt and gently stir them. Cook covered for 2-3 mins.
    • Add crushed green chilies and cashews. Mix well and cook covered on medium low heat for 5-7 minutes until the tindora are cooked soft but not mushy.
    • Add grated fresh coconut, lemon juice and sugar. Cook for another 2 minutes. Garnish with cilantro. Serve with hot paratha or roti!

    Notes

    Instant Pot Tindora Curry recipe:

    • Set the Instant Pot to saute mode and heat oil. Once the oil gets hot, add mustard seeds. Let the mustard seeds crackle. This may take 2 to 3 minutes.
    • Add turmeric, tindora, salt, green chilies, and cashews. Press Cancel and mix well deglazing the bottom of the pot to make sure that nothing is sticking to the pot. Add 2 tablespoons of water, give a quick stir and close the Instant Pot with pressure release valve to sealing.  Pressure Cook for 2 minutes. Press Cancel once the pressure cooking cycle completes and quick release by turning the pressure release valve from sealing to venting. Note: remember to quick release here to avoid overcooked tindora. 
    • Open the Instant Pot. Add grated fresh coconut, lemon juice, and sugar. Mix well and serve hot.

    Nutrition

    Calories: 264kcal | Carbohydrates: 15g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Sodium: 9mg | Potassium: 373mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 57.1mg | Calcium: 65mg | Iron: 5.3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Update Notes: This recipe was originally posted in 2016, but was updated in Sep 2019 with new photos and Instant Pot recipe.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Pulled Butter Chicken Sandwiches
    Chicken Tikka Kebab »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. CHCooks says

      April 22, 2016 at 4:45 am

      I have never this vegetable with cashews 🙂 Droolicious pictures 🙂

      Reply
      • Archana says

        April 22, 2016 at 6:58 am

        This vegetable is available in Indian groceries, you will love the taste!!

        Reply
    2. Kristy Rhine says

      April 28, 2016 at 11:35 am

      I have heard so much about Turmeric and the value it has for us. I need to cook using this more!!

      Reply
      • Archana says

        April 28, 2016 at 2:00 pm

        Thank you Kristy! You need a very little turmeric in most Indian recipes with so much benefits!!

        Reply
    3. Melinda says

      April 06, 2021 at 7:02 pm

      This was an excellent, simple recipe. I made it for lunch today, and will definitely make it again (soon!!). I didn’t have cashews, so I swapped in peanuts, and they worked great too.5 stars

      Reply
    4. April says

      May 15, 2022 at 6:29 pm

      So delicious! My new favorite vegetable. My picky vegetarian loves it and that’s saying a lot. I used dry coconut flakes and it was still great. Super easy and recipe very well written. Thank you so much for a wonderful recipe.5 stars

      Reply
      • Archana says

        May 16, 2022 at 3:39 pm

        I am so glad you enjoyed it.

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    114 shares
    • 15