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Stir fried ivy gourd / tindora with crushed peanuts and coconut

And so you thought Indian dishes are only about curries , cooked in undisclosed number of spices, and it is either red or yellow in color ? I was surprised and baffled at the same time, do not know how to answer the person who seems to believe in the curried version of Indian cuisines  which is sorely oft-repeated and now reflects Indian cuisine at international level.

Hello there, Welcome to extravagant world of Indian cuisines, we have not one or two dishes but whole gamut of stir fried dishes that is widely known in Indian homes as “sookhi sabzi” or dry vegetables dishes. These are considered as foundation of Indian meal, goes well either with dal / lentils or as a side with rotis / phulkas (Indian bread). All you need some handful of aromatic sassy spices sprinkled over your choicest veggies and sautéed in oil to make these flavorful dishes. They are nourishing, and heart warming too, they are our comfort food.

Indian stir fried dishes are different from their Asian cousins in that these are not laced in any sauces, cooked almost without water, and just as versatile and loaded with flavors, each one with different mix of spices, no two dishes will taste similar, where vegetables are the main protagonist and the range is just overwhelming.

tindora / ivy gourd stir fry

But we hardly talk about them, because we love to show off our dishes that needs elaborate preparations with n number of spices, something that can be served to esteemed guest or relative, something that we can serve in our parties, not this humble tindora stir fried, some of you may even wonder what is there to blog about such simple, common and easy recipe. Sometimes these simple dishes need fair chance too, mostly get overshadowed by the powerful and popular malai koftas !

Ivy gourds are native to India, every house has their own version, yet in many parts of the country people are not familiar with it, ours is one of them, not much appreciated in my family, but having lived in the southern part of the country for long, I have come to appreciate its taste and through time has improved my version with an impeccable southern (or dakshini ) touch. The tender ivy gourds, cut into thin slices are first sautéed in oil, with red chilies and lots of garlic, curry leaves and mustard seeds and then laced with heavy doses of spices, in good company of crushed peanuts, coconut and yes more spices, yet retaining its crunchy texture, moisture and flavor.

indian stir fry dishes
So here we go and the recipe is highly adaptive to suit your palate !

Stir fried ivy gourd / tindora with crushed peanuts and coconut
Prep time
Cook time
Total time
Stir fried ivy gourds / tindora with crushed peanuts and coconuts with loads of spices
Recipe type: Main
Cuisine: Indian
Serves: 3
  • 250 gm Ivy gourds / tindora
  • 3-4 Red chilies whole
  • 6-8 cloves of Garlic
  • ½ cup crushed peanuts
  • ½ cup toasted coconut (shredded)
  • 1 tsp black Mustard seeds
  • 2 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • ¼ tsp Turmeric powder
  • 1 tbsp Tamarind chutney
  • 1 tbsp Oil (Peanut / Sesame)
  • Salt to taste
  • 1 tsp Dried curry leaves (crushed)
  • Few Curry leaves (handful)
  1. Wash the ivy gourds / tindora and nip off the tip and tail of the gourd. Then cut it into thin slices along the length.
  2. Generously rub the spices over the ivy gourds.
  3. Heat the oil (for more flavor use peanut or sesame oil) and temper it with mustard seeds, red chilies and garlic. Let the garlic get a burnt hue.
  4. Add the ivy gourds, increase the heat and stir fry them on high heat for 5 minutes.
  5. Once they are nicely charred, lower the heat and add one spoon of crushed curry leaves.
  6. Stir fry on medium heat for sometime, this will take about 10 -15 minutes.
  7. Add the crushed peanuts and mix it well.
  8. Add more spices if requires, season with salt and add handful of curry leaves.
  9. Let it cook for few more minutes before adding the tamarind chutney.
  10. Mix it well, lower the heat, cover it and let it simmer till done.
  11. It should be crunchy, yet moist, add the toasted coconut and adjust the seasonings.
  12. Drizzle few drops of peanut oil just before serving.
Pick only the tender ivy gourds. The more matured one will have red interiors and are usually more tough, so best to discard them. Dry crushed curry leaves adds great flavor to the dish. And adjust the spices here. More is less here. Go easy on tamarind chutney, little bit extra can ruin the dish. Ivy gourds are also best for diabetic diet.

Thanks for being with us.

Happy Tuesday



  • Reply
    Kitchen Queen
    March 19, 2013 at 9:46 am

    my kids identified this as small cucumber, looks so delish with peanuts in it.

  • Reply
    March 19, 2013 at 11:34 am

    I love ivy gourds. Bengalis do not eat them as much but I eat it very often. I agree, Indian yellow-orange gravies are the quintessential dishes in the West.

  • Reply
    March 20, 2013 at 12:02 am

    Adding tamarind chutney here is totally new twist to me ..Goes really well with dal-chawal

  • Reply
    March 20, 2013 at 12:42 am

    this is new kinda tindora prepration for me. looks very interesting with peanuts and coconut

    • Reply
      March 20, 2013 at 10:25 pm

      Do give it a try Meg, am sure you will love it. Peanuts add the crunch to it.

    • Reply
      March 25, 2013 at 11:00 pm

      Ya you can see not much traditional way to cook tindora, but definitely pleasing as tamarind, peanuts coconut all balance the taste and flavor to perfect.

  • Reply
    ushnish ghosh
    March 21, 2013 at 11:10 pm

    Dear Sukanya
    How are you?
    I like this recipe and very new for me.!! The peanut , Tamarind looks like a great combo.
    Have a nice weekend

    • Reply
      March 25, 2013 at 11:01 pm

      Am doing good. And definitely give it a try, this is such a nice balance of flavor and taste.

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