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Tindora (Ivy gourd) masala


Tindora is very popular in the South, especially Andhra. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finishing off with a combination of masalas like coriander, cummin, sesame and red chillies. I used lemon juice instead of tamarind for that tangy taste. Goes well with chapattis or as a side dish.

Ingredients non vegetarian 2 servings

    • 500 gms. Tindora, slit lengthwise into four pieces
    • 1 onion, chopped
    • 2-3 cloves garlic, chopped
    • 1/2 tsp. mustard seeds
    • pinch of asafoetida
    • few curry leaves
    • 5 dry red chillies
    • 1 tbsp. coriander seeds
    • 1 tsp. cummin seeds
    • 1 tsp. sesame seeds
    • salt to taste
    • 1/2 tsp. turmeric powder
    • 1 tbsp. lime juice
    • 2 tbsp. oil


    1. Pressure cook the Tindora pieces for 4 whistles. Do not add any water. Only add water at the bottom of the pressure cooker.
    2. Dry roast the coriander seeds, cummin seeds, red chillies and sesame seeds for a while. Cool and grind into a powder. Keep aside.
    3. Heat oil and temper with the mustard seeds, curry leaves and asafoetida. After they stop spluttering, add the onion and garlic and saute till light brown.
    4. Add the boiled Tindora, salt and turmeric powder and fry for 5 minutes, covered.
    5. Now add the spice mix and saute uncovered till all the masala is mixed well. Continue to stir for a further 3 minutes. Before removing add the lime juice and serve.