In 2010, when my mom was visiting me, she taught me this amazing stir fried tindora curry that we enjoyed with Parathas. It is a simple recipe that starts with a tempering mustard seeds and then cooking the tindora with turmeric, cashews, green chilies. Finish up by garnishing with fresh coconut, lemon juice and sugar. The outcome is a very unique combination of flavors as well as textures, the soft and juicy tindora, creamy cashews and the crispiness of the coconut in a mildly spiced sweet and sour tindora stir fry.
Ivy gourd, also known as Tendli, Tindora or Tondle is a tropical vegetable that grows on a vine. It looks like baby cucumber, with a very mild crunchy taste. I remember eating it in a very typical rice dish called “Tondle bhath” which was served with a cool buttermilk drink flavored with cilantro and fresh ginger.
Tindora is a good source of several micro nutrients, including vitamins A and C.  It has a lot of medicinal values and are used for that in Thailand and Bangladesh.
Step by step recipe:
Wash and pat dry Tindora, cut them into half lengthwise and in half again, cutting into wedges like french fries. When they get too old they start to ripen up and turn red inside with bigger seeds. Discard any that are ripe, we only use the tender ones.
Crush the green chilies. Roughly chop cashews.
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 and gently stir them. Cook covered for 2-3 mins.
Add crushed green chilies and cashews. Mix well and for another 5-7 minutes until the tindora are cooked soft but not mushy.
Add grated fresh coconut, lemon juice, sugar and salt to taste. Cook for another 2 minutes.
Garnish with fresh cilantro and enjoy with hot parathas or roti.
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Mildy spiced stir fried tindora curry with creamy cashews, fresh coconut and hint of sweetness.
- 3Â cups tindora
- 1 cup cashews
- 3 tbsp fresh grated coconut I buy frozen
- 1Â jalapeno minced more or less depending on how spicy you like
- 1/8 tsp turmeric powder
- 1 tsp sugar
- 1 tbsp lemon juice
- salt to taste
- 1 tbsp cooking oil
- cilantro for garnishing
- 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 and gently stir them. Cook covered for 2-3 mins.
- Add crushed green chilies and cashews. Mix well and for another 5-7 minutes until the tindora are cooked soft but not mushy.
- Add grated fresh coconut, lemon juice, sugar and salt to taste. Cook for another 2 minutes. Garnish with cilantro.
- Serve with hot paratha or roti!
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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 New Jersey with my husband and two sons.
I have never this vegetable with cashews 🙂 Droolicious pictures 🙂
This vegetable is available in Indian groceries, you will love the taste!!
I have heard so much about Turmeric and the value it has for us. I need to cook using this more!!
Thank you Kristy! You need a very little turmeric in most Indian recipes with so much benefits!!