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Ivy Gourd Stir Fry/Tindora Subzi,easy and no-onion no-garlic recipe of Ivy gourd in Indian spices for weekday meals.
Make Ivy Gourd Stir Fry/Tindora Subzi as side dish with your everyday meals. Gluten-free, vegan, low -calorie and very good for people on weight and sugar management diets.
A bowl of nutritious Tindora Subzi goes well with Dal Rice combo or even with fresh hot chapatis with some yogurt preparation like Chass/ Indian Buttermilk or Raita. I make it for my everyday weekday meals.
Wholesome Daily Meals
Weekday meal especially lunch at my place is the standard India meal of Dal(Lentils) Chawal(Rice preparation)/ Roti with any side dish and a yogurt preparation. I pack the same for hubby’s lunchbox and kids have it when they come back from school. I try to include all the food groups in the meal so that my growing up kids get all the essential nutrients.Even we grown-ups should take care of our diets and inculcate the healthy eating habits in our kids. Today in the busy routines one should try at least one complete and wholesome comforting meal that one should enjoy with family and loved ones!!
I believe at least one vegetable as a side or main should be included in our daily meals. As these are rich sources of fibers, vitamins, and minerals and good for the over all health of kids and grown ups alike.
Ivy Gourd Benefits
Ivy Gourd is very nutritious vegetable that is found in countries with tropical climate like Indian Sub-Continent, Thailand. Widely used in Ayurveda for the treatment of various health related disorders. A vegetable that is quite popular in Thai Cuisine too.
It is known with different names in Indian as Tindora in Hindi , Tendili in Marathi , Kovakkai in Tamil and Dondakaaya in Telegu. It is very common vegetable used in South Indian and Maharastrian Cuisine. Growing up we didn’t had much of Tindora. We had a similar vegetable from the gourd family Parwal( Pointed Gourd) that is quite popular summer vegetable in North Indian, Oriya and Bengali Cuisine. I started making Tindora when we shifted to Mumbai.In Maharashtrian Cuisine is it used quite a lot.
Ivy Gourd is rich in beta-carotene, iron and Vita B complex. It is a great source of antioxidants too.
In USA it is available in Indian Grocery stores in fresh vegetable or frozen foods section. Other countries I am not sure whether it is available or not. Do check out with your local Indian grocery stores.
How to make Ivy Gourd Stir Fry/Tindora Subzi
There are many ways in which we can cook Tindora. In form of dry side dish with coconut or peanut masala or as curry with onion tomato masala. I like to cook it in simple stir-fry way, in simple spices like coriander powder with green chillies. One can add onions and garlic to stir-fry but I keep the recipe simple without onion and garlic, and serve it with Dal Rice or Dal Roti combo.
Let’s see how to make Quick and easy No onion No Garlic Ivy Gourd Stir Fry/Tindora Subzi
Follow these simple and easy step to make this nutritious Tindora Subzi.
Wash the vegetable well in water.
Cut length wise. You can cut small roundels also.
In a pan or kadhai, heat oil, add cumin seeds . When seeds crackle add the cut vegetable and fry it on high flame for 1-2 minutes.
Add masala powders (coriander powder, red chilli powder and turmeric powder). I also like to add a tsp of fennel seeds to it, it enhances the taste.
Sprinkle some water(1-2 tbsp) if you feel the pan is too hot, lower the flame and cover the pan and cook vegetable till it starts to get soft. Keep it on the crunchy side. It tastes better than when cooked till soft.
Ivy Gourd Stir Fry/ Tindora Subzi
- 1 cup Ivy Gourd/Tindora
- 1 tsp Cumin Seeds/Jeera
- 2 tsp Dhaniya/Coriander Powder
- 1/2 tsp Turmeric Powder
- ½-1 tsp Red Chilli Powder
- 1 tsp Saunf/Fennel seeds
- 2 tbsp Any Good Vegetable Oil
- Salt to taste
- Wash the vegetable well in water.Cut length wise. You can cut small roundels also.
- In a pan or kadhai, heat oil, add cumin seeds . When seeds crackle add the cut vegetable and fry it on high flame for 1-2 minutes.
- Add masala powders (coriander powder, red chilli powder and turmeric powder). I also like to add a tsp of fennel seeds to it, it enhances the taste.
- Sprinkle some water(1-2 tbsp) if you feel the pan is too hot, lower the flame and cover the pan and cook vegetable till it starts to get soft. Keep it on the crunchy side. It tastes better than when cooked till soft.
- Serve with hot chapatis or dal rice combo.
Serve with hot chapatis, paranthas or even dosa. A good side dish with any dal fry like (Dal Tadka, Dhuli Masoor Dal/Red Lentils).
Other everyday side dishes.. Baigan Ka Bharta, Besanwali Masala Bhindi, Gajar Methi Aloo Ki Subzi, Beans Aloo Beetroot Subzi, Karele Ki Subzi and keep watching the blog for more upcoming healthy and nutritious dishes.
Linking to my facebook foodie group A-Z Recipe Challenge, where all the participating members are sharing dishes that has one of the main ingredient that starts with the letter of the month.This month the letter is I.
Do make this Ivy Gourd/Tindora subzi my way. I will be happy to hear from you whenever you make these , do share your feedback.
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