Garlic Ginger Stir-fried Tindora

Name: Garlic Ginger Stir-fried Tindora
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g tindora (ivy gourd, washed and sliced into thin rounds); 10 pcs garlic (large cloves, roughly chopped); 2 inch ginger (peeled and roughly chopped); 2 pcs green chili (roughly chopped, adjust for heat); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crisp-tender ivy gourd rounds tossed with a punchy paste of garlic, ginger, and green chilies, then stir-fried until the edges blister and char. A quick weeknight sabzi that’s big on flavour with barely any prep — just slice, blitz the aromatics, and toss in a hot pan.

PREP

10m

COOK

15m

SERVES

1 KATORI

112 cal

SERVINGS

METHOD · 6 STEPS

prep
Make the garlic-ginger-chili paste.
Crush the garlic, ginger, and green chili together using a mortar and pestle (or pulse in a small food processor) until a coarse paste forms. No water needed.
prep
Slice the tindora.
Top and tail each ivy gourd. Slice lengthwise into quarters, or cut crosswise into thin 3-4 mm rounds. Larger, mature tindora with hardened seeds should have the seeds scooped out before slicing; the tender young ones can be sliced whole.
temper · ~1 min
Temper the mustard and cumin seeds.
1.Heat oil in a kadai or wide pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (20-30 sec).
3.Add cumin seeds and let them sizzle until fragrant (15 sec).
TIPThe mustard seeds should pop vigorously before you add the next ingredient — this releases the nutty flavour.
saute · ~2 min
Fry the aromatics.
1.Add the garlic-ginger-chili paste to the pan.
2.Sauté on medium-low heat, stirring constantly, until the raw smell goes and the paste turns light golden (1-2 min).
3.Add turmeric powder, red chili powder, and coriander powder; stir for 15 sec.
TIPKeep the heat medium-low — the paste burns easily and will turn bitter.
fry · ~15 min
Stir-fry the tindora.
1.Add the sliced tindora and salt to the pan. Toss well to coat each piece with the spice mixture.
2.Spread the tindora into an even layer. Cook uncovered on medium heat for 4-5 min without stirring, so the bottom pieces blister.
3.Stir, then cook for another 8-10 min, tossing every 2 min, until the edges are charred and the tindora is cooked through but still has a slight crunch.
4.Do not add water — the vegetable releases its own moisture.
TIPA wide pan is essential here — crowding the tindora will steam them instead of frying.
garnish
Finish and serve.
Remove from heat, sprinkle with fresh coriander leaves, and toss once. Serve hot with rotis or dal-chawal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice tindora uniformly (3–4 mm) so they cook evenly and char at the same time.
2
Dry the sliced tindora on a kitchen towel before frying to encourage blistering.
3
Use a wide, heavy-bottomed pan (not a deep pot) to avoid steaming the tindora.
4
Resist adding water — the tindora release enough moisture to cook through.
5
Cook uncovered and let the pan sit undisturbed for 4–5 minutes to develop deep char marks.
6
Make the ginger-garlic-chili paste fresh; pre-made pastes will burn faster and add moisture.
7
If using mature tindora with hard seeds, scoop them out before slicing for a better texture.