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Simple Tindora Stir-Fry (Sabzi)
A quick, everyday Indian stir-fry made with tender ivy gourd. Tindora is sliced thin and cooked with minimal spices until just tender with lightly crisped edges. A simple, no-fuss sabzi that pairs beautifully with roti and dal for a comforting home-cooked meal.
For 4 servings
- prep
Preheat oven and prepare the baking sheet.
1.Preheat oven to 425°F (220°C).2.Line a large baking sheet with parchment paper. - prep
Slice and season the zucchini.
1.Slice 4 medium zucchini into 1/2-inch thick rounds.2.In a large bowl, toss zucchini with olive oil, minced garlic, oregano, thyme, salt, chili powder, coriander powder, and black pepper.3.Spread in a single layer on the prepared baking sheet — avoid overlapping. - temper · ~1 min
Temper the cumin seeds.
1.Heat oil in a large, wide skillet or kadai over medium heat.2.Add cumin seeds and let them sizzle and turn fragrant (about 30 seconds). - saute · ~2 min
Add tindora and dry spices.
1.Add sliced tindora to the pan and stir well to coat with oil.2.Sprinkle turmeric powder, red chili powder, coriander powder, and salt.3.Stir to distribute the spices evenly. - saute · ~15 min
Stir-fry uncovered until cooked.
1.Cook uncovered on medium heat, stirring occasionally.2.Cook for 12-15 minutes until tindora is tender with lightly browned, crisp edges.3.Do not add water — the vegetable releases enough moisture.TIPStir every 2-3 minutes to prevent sticking and ensure even browning. - garnish
Finish with lemon juice and garnish with cilantro.
1.Turn off the heat and squeeze fresh lemon juice over the cooked tindora.2.Toss gently, garnish with chopped coriander leaves, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice tindora lengthwise into thin, even strips so they cook uniformly and develop crisp edges.
- 2Do not add water during cooking—the natural moisture of tindora is enough to cook it through.
- 3Stir every 2-3 minutes to prevent sticking and ensure even browning on all sides.
- 4For extra crunch, spread the cooked tindora in a single layer on a hot pan and let it sear undisturbed for 1-2 minutes.
- 5Make ahead: reheat in a dry skillet over medium heat to restore the crisp edges—avoid microwaving.
- 6Store leftovers in an airtight container in the fridge for up to 3 days; the flavor deepens overnight.
Adapt it for your goals.
Tempered peanut version
Add 2 tablespoons of roasted peanuts along with the cumin seeds for a nutty crunch and extra protein. This is a popular variation in Gujarati households.
coconut finishCoconut finish
Stir in 2 tablespoons of fresh or desiccated coconut during the last 2 minutes of cooking for a subtle sweetness that balances the spice.
low oil versionLow-oil version
Reduce oil to 1 teaspoon and use a non-stick pan; the natural moisture of tindora prevents sticking, making this a lighter yet still delicious sabzi.
with onion and garlicWith onion and garlic
Sauté 1/2 cup sliced onion and 2 minced garlic cloves along with the cumin seeds for a more aromatic, mildly sweet depth of flavor.
Why this is on our healthy list.
High in Fiber
Tindora (ivy gourd) is naturally rich in dietary fiber, which aids digestion and promotes a feeling of fullness.
Low in Calories
This stir-fry uses minimal oil and no heavy cream or coconut, making it a light, low-calorie side dish.
Rich in Antioxidants
Turmeric and coriander powder provide anti-inflammatory antioxidants, while red chili powder adds a dose of vitamin C.
Supports Hydration
Tindora has high water content, which helps maintain hydration and supports healthy skin.
Frequently asked questions
Yes, but thaw and pat them completely dry before cooking to avoid excess moisture, which prevents crisping.
