Tindora (Ivy Gourd)
Tindora Recipe (Ivy Gourd) is a delicious vegetarian and vegan curry cooked with onions, assorted spices, and gram flour for extra protein.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups tindora (ivy gourd) ((see notes))
- 1/3 cup cooking oil ((see notes))
- 1/4 cup roasted besan (gram flour) ((see notes))
- 1/2 yellow onion
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp amchur powder
- 1/2 cup water
- 10 curry leaves
Instructions
- 1
Wash and dry the ivy gourd.
- 2
Cut off both ends and slice each tindora in half lengthwise. (see notes)
- 3
Toss the prepared tindora with 2 tablespoons of the cooking oil and air fry at 400 degrees for 10 minutes. (see notes)
- 4
Use this free time to dry roast the (besan) chickpea powder and then set it aside for later.
- 5
Dice the onion and start to saute it. (see notes)
- 6
Once the onion is slightly cooked down, add the mustard and cumin seeds, and bloom the mixture for 30 seconds. (see notes)
- 7
Add the garlic and ginger paste and saute for 30 seconds.
- 8
Add in the air-fried tindora and mix well.
- 9
Mix in all the spice powders except the amchur powder along with the water, cover, and cook for 5 minutes. (see notes)
- 10
Uncover and add in the curry leaves and cook for another 5 minutes.
- 11
Add the gram flour and amchur powdfer last and cook until all the water is gone. (see notes)