Wednesday, September 20, 2017



A common vegetable in most parts of India is ivy gourd which are called Tindora in Hindi, Tendle in Konkani, Tondli in Marathi, Dondekayi in Telugu and Kannada and Kovakkai in Tamil.

We use this fairly often at home and elsewhere in this blog you will find recipes for Tindora Coconut Stir Fry, our Konkani favourite Tendle Bibba Upkari, and for Peas and Gherkins Stir Fry.

Today's recipe is adapted from Stuffed Tindora Masala by the famous chef Sanjay Thumma in his Vah Chef channel.

Tips: for best results, please make sure the ivy gourd you use are tender. When the stuffed ivy gourd is being cooked, I have used two tawas so that they are evenly cooked otherwise the tindora on top of the pile tend to remain undercooked.


  • Tindora, (Ivy Gourd), 500 grms
  • Mustard Seeds, 1/4 tsp
  • Cumin Seeds, 1/4 tsp
  • Tamarind, 10 gms
  • Coconut Gratings, 2 tbsp
  • Sesame Seeds ( Til) 1 tbsp
  • Raw Rice, 1 tsp
  • Urad Dal, 1 tbsp
  • Chana Dal, 1 tbsp
  • Coriander seeds, 1 tsp
  • Dry Red Chillies, 4
  • Turmeric Powder, a pinch
  • Onion, chopped, 1
  • Green Chillies, chopped, 3
  • Curry Leaves, a sprig
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, chopped, 1 tbsp

Wash and slit the tindoras vertically without breaking them. Turn them over and similarly slit the other side. These slits facilitates stuffing with masala later on. 

Heat a pan and dry roast the red chillies, coriander seeds, chana dal, urad dal and raw rice till the dals change colour. Add the sesame seeds and saute briefly.
To this add the coconut gratings, tamarind, saute and switch off the gas. Let it cool down.
Grind this mixture in a blender, using very little water to make a coarse paste. This forms the masala to be stuffed in the tindoras.
Add salt and mix well. Stuff this masala into each of the tindoras
Heat oil in a wide bottomed pan and when it gets hot add  the mustard seeds and when they splutter add the cumin seeds, allow it to sizzle then add turmeric powder.
Next add the stuffed tindoras and cook covered on medium flame for about 15 minutes
To this add the chopped onion and the chopped green chillies and a little salt
Mix well and cook covered for another 10 minutes
Finally garnish with chopped coriander leaves

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