Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry
´┐╝Ivy Gourd, also known as Tindora or baby watermelon, is a tropical plant which grows as a vine. It is a popular ingredient in Indian, Malaysian and Thai recipes. This is an ideal summer recipe – requires you to spend very less time in kitchen, without compromising on taste!
Servings Prep Time
2portion 10minutes
Cook Time
15minutes
Servings Prep Time
2portion 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Finely chop the onions.
  2. Cut the ivy gourds lengthwise into four pieces.
  3. Heat some oil in a pan, and splutter the mustard seeds.
  4. Add the onions and fry until they turn golden brown.
  5. Add the crushed chillies and fry for 15-20 seconds.
  6. Add the chopped ivy gourds, salt, and fry them in low heat with the lid open, while stirring occasionally. Fry to the crispiness that you want – usually a 15 min in low flame will suffice.
  7. Add some curry leaves and fry for another minute before switching off the flame. Serve hot.
  8. You can enjoy this stir fry just by itself, or with some rice and curry.

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