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A simple yet delicious stir-fry made with ivy gourd, cooked with aromatic Indian spices. This quick and healthy Rajasthani side dish pairs perfectly with roti or dal rice.
For 4 servings
Prepare the Tindli
Temper the Spices
Sauté Aromatics and Cook Tindli
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A simple yet delicious stir-fry made with ivy gourd, cooked with aromatic Indian spices. This quick and healthy Rajasthani side dish pairs perfectly with roti or dal rice.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 106.84 calories per serving with 2.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Dry Spices
Finish and Garnish
Add one small potato, diced, along with the tindli for an Aloo Tindli Sabzi. You may need to increase the cooking time slightly.
For a coastal flavor, add 2-3 tablespoons of freshly grated or desiccated coconut at the end along with the garam masala.
Add one finely chopped tomato after the onions have softened. Cook until the tomato breaks down before adding the tindli for a slightly tangy, semi-dry version.
Add 1-2 slit green chilies along with the onions for an extra kick of heat.
Ivy gourd is an excellent source of fiber, which aids in digestion, prevents constipation, and promotes a feeling of fullness, helping with weight management.
Traditionally, ivy gourd is known for its potential anti-diabetic properties. It may help in regulating blood sugar levels, making it a suitable vegetable for diabetics.
Tindli contains Vitamin C and other antioxidants that help strengthen the immune system and protect the body against infections.
This vegetable is naturally low in calories and fat, making Tindli Sabzi a great addition to a weight-loss or calorie-conscious diet.
Yes, Tindli Sabzi is very healthy. Ivy gourd (tindli) is low in calories and a good source of dietary fiber, vitamins, and minerals. This preparation method uses minimal oil and focuses on whole spices, making it a nutritious side dish.
One serving of Tindli Sabzi (approximately 1 cup or 125g) contains around 90-110 calories, depending on the amount of oil used.
Tindli can taste bitter or sour if it is overripe. Always choose young, firm, and bright green tindli. Avoid any that are soft, pale, or have red seeds inside.
Absolutely. You can skip the onion for a simpler, Jain-friendly version. The taste will be slightly different but still delicious. Just proceed with adding tindli after the tempering.
Yes, you can. Follow the steps until adding the tindli and spices. Then, close the pressure cooker and cook for 1 whistle on medium heat. Let the pressure release naturally. This method results in a softer texture.