Tindora Aloo fry | Tendli Aloo sabzi | Ivy Gourd stir fry | Kundru sabzi | Vegan Tindora Aloo fry recipe with step by step instructions

This vegan and gluten-free Tindora Aloo fry | Tendli Aloo sabzi | Ivy Gourd stir fry is a delicious North Indian style crispy stir fry made with ivy gourds, potatoes and some basic spices. Ivy gourd-potatoes fry is also free from nuts and soy.

This underrated rustic dry vegetable curry is a delight in every bite and pairs well with Steamed rice, Masoor dal, Vegetable raita and some Mango salad on the side.

What is Tindora Aloo fry | Tendli Aloo sabzi | Ivy Gourd stir fry?

In Gujarati language it’s known as Tindora, in Telugu, they call it Dondakaya and in Marathi it’s Tendli and in Hindi it’s Kundru.

This Indian vegetable is of bright green colour and resembles a small cucumber. It’s texture is crunchy.

The reason we love this –

1. A simple, easy and tasty dish that can be made easily under 30 minutes.

2. It pairs well with any curry and a good option for lunch box.

3. It’s vegan and gluten-free dish made with simple spices to include in the weekly meal menu.

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Tindora Aloo fry | Tendli Aloo sabzi | Stir fried Ivy Gourd

This vegan and gluten-free Tindora Aloo fry | Tendli Aloo sabzi | Stir fried Ivy Gourd is a delicious North Indian style crispy stir fry made with ivy gourds, potatoes and some basic spices. Ivy gourd-potatoes fry is also free from nuts and soy.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main course, Lunch

Cuisine: Indian

Keyword: ivy gourd, Kundru, tindora, tondli

Servings: 3

Author: Lata Lala

Ingredients

• 250 grams Tindora/ivy gourd chopped in thin long slices like fingers
• 1 potato peeled and sliced like fingers
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chat masala/Dry mango powder amchur
• 1 tsp red chilli powder
• Salt to taste
• Oil to shallow fry

Instructions

• Wash and pat dry the ivy gourds. They have to be dry before you begin chopping them. Similarly, peel and keep the potatoes submerged in water with salt.
• Once Tindora/tendli/Kundru/ivy gourd turns dry, chop the top and bottom part. Slice it evenly into long fingers.I chop each of them into 4 pieces.
• Next, chop the potatoes in fingers and let it submerged in water until we are ready to shallow fry them.
• Heat oil in a thick bottom pan. Once hot add potato fingers. Stir it, cover and cook on low flame. After few minutes, add salt and then the potatoes upside down.
• Cover again and keep cooking on low flame till they are done. Check by inserting a knife. Once done remove on plate, keep aside.
• In the same pan add chopped Tindora. Initially cook it on high flame for a few minutes and after that lower the flame, add salt, cover and cook until it turns tender. You will see the light brown spots on Ivy Gourd.
• Drain oil with slotted spoon and now mix kundru and potatoes together in a pan. On a slow flame add coriander powder, turmeric powder, red chilli powder and mix gently. In the last add chat masala or Amchur powder.
• Saute for a minute and switch off the flame. Serve the Tindora alu with hot chapati,  phulkas, paratha, Methi thepala/Fenugreek flatbread or with dal-rice.

Notes

1. Choose young, tender Tindora/ivy gourds (with tiny seeds having white coloured flesh inside not the ones with red colour) to cook this sabzi.

2. You may add powdered Cashews or Peanuts and shredded fresh coconut in the last, for the crunch.

3. You can also make this dish with onions and garlic. 

Method to make Tindora Aloo fry | Tendli Aloo sabzi | Ivy Gourd stir fry

Wash and pat dry the ivy gourds. They have to be dry before you begin chopping them. Similarly, peel and keep the potatoes submerged in water with salt.

Once Tindora/tendli/Kundru/ivy gourd turns dry, chop the top and bottom part. Slice it evenly into long fingers. I chop each of them into 4 pieces.

Next, chop the potatoes in fingers and let it submerged in water until we are ready to shallow fry them.

Heat oil in a thick bottom pan. Once hot add potato fingers. Stir it, cover and cook on low flame. After few minutes, add salt and then the potatoes upside down.

Cover again and keep cooking on low flame till they are done. Check by inserting a knife. Once done remove on plate, keep aside.

In the same pan add chopped Tindora. Initially cook it on high flame for a few minutes and after that lower the flame, add salt, cover and cook until it turns tender. You will see the light brown spots on Ivy Gourd.

Drain oil with slotted spoon and now mix kundru and potatoes together in a pan. On a slow flame add coriander powder, turmeric powder, red chilli powder and mix gently. In the last add chat masala or Amchur powder.

Saute for a minute and switch off the flame. Serve the Tindora alu with hot chapati,  phulkas, paratha, Methi thepala/Fenugreek flatbread or with dal-rice.

Notes

1. Choose young, tender Tindora/ivy gourds (with tiny seeds having white coloured flesh inside not the ones with red colour) to cook this sabzi.

2. You may add powdered Cashews or Peanuts and shredded fresh coconut in the last, for the crunch.

3. You can also make this dish with onions and garlic.

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