Ivy Gourd/Kovakkai/Dondakaya/Tindora/Tondli Garlic Stir-Fry is a delicious and simple Indian vegan curry that makes a great side for roti and rice.
An easy-to-make simple green vegetable dish that's spicy, tangy, and nutritious.
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What to pack in the lunch box
This is a common dilemma across households every day. We as homemakers struggle with this question every day.
We all have made creative makeovers using yesterday's dinner or prepared a quick recipe using leftover ingredients in the fridge.
Somehow, we always come up with ways to make lunch boxes interesting for our loved ones.
Let's admit that whether you are in school, college, or at work, we all look forward to lunch breaks and delicious home-cooked food.
Stir-Fries to the rescue
Stir-fries, Poriyal, Upkari, Subzi, or Curry always come to my rescue at such times.
That's because mostly stir-fries are super quick to put together. It's a great weeknight meal option because of the simplicity of the recipes.
Plus, they are easy to serve and can be easily paired with any flatbread, rice, cauliflower rice, tortillas, or any other alternate cooked grains like quinoa or teff.
Also, they are prepared with less oil, healthy, and stir-frying helps retain the nutrients in the veggies.
You can prepare a dry curry either with one vegetable or mix veggies together. Today's stir-fry recipe is prepared with one main vegetable.
It's my favorite gourd
This green vegetable called Ivy Gourd is known by different names. In India, it's called Tondli, Tendli, Tindora, Kovakkai, Kovai, or Dondakaya.
However, the scientific name is Coccinia Grandis. They look like very small cucumbers and grow on vines. They have a mild taste with a crunchy texture.
While it's widely used in Indian cuisine, it's also used in cuisines from Africa to East Asia and Southeast Asia.
Did you know that Tendli is a very healthy vegetable? It helps in controlling blood sugar levels and is good for diabetic patients. It's also rich in fiber, protein, and vitamins.
It's also a good source of fiber, beta-carotene, and other micronutrients. It's definitely a smart choice to include this green vegetable in your regular diet.
BTW, a lot of people get confused between tindora and parwal but both are slightly different vegetables even though they look similar.
Parwal has slightly tougher skin and pointed ends, while tindora has tender skin and slightly rounded ends. They even taste different. So don't get confused.
We love Tondli and I often cook with it. Apart from this curry, I often make Shahi Tendli and Tendli Bhaath.
Why make it
I learned this recipe from my house help in Bombay. She would make this at least once a week for us and I along with my office friends would enjoy it at our work lunch together.
- It makes a great lunchbox recipe
- Can be made in an instant and tastes great as well
- It's vegan and gluten-free
- A simple, easy and tasty dish
- Can be made in 30 minutes
- Ideal recipe to include in the weekly meal rotation
Ingredients needed 🧾
Tindora/Tendli - You can find them in Indian grocery stores. Here's how to select the right ones.
Pick the ones that are thin, long, free of any blemishes, and dark green in color. It should not be light green or red, or any other color. The green color indicates that they are perfectly grown.
They will ripen easily so choose the perfect tindora right away and you can store them for a longer period of time. You can also use frozen ones.
Other veggies - Tomato and onions make this dish tangy, mildly sweet, and crunchy.
Chillies - You can use Indian green chilies, serrano pepper, or jalapenos. Adjust the quantity based on your tolerance level.
Garlic - It is one of the key ingredients in this recipe. Will be needed garlic cloves and garlic powder.
Spices - Ginger, turmeric powder, paprika, coriander, and cumin powder give this dish its aromatic flavor.
Cilantro and garam masala act as the final seasoning and lend a nice flavor to the dish.
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How to make it 🔪
Before we start cooking, wash, and clean the tendli well. Then trim the edges on both sides and then chop them into thin round slices.
- Transfer to a skillet and shallow fry them (uncovered) with salt and garlic powder
for 6-8 minutes. - They would take around 8-10 minutes to turn soft and cook. Take it out onto a plate and keep it aside.
- Heat oil in the same skillet. Fry ginger, garlic, and green chilies for 2-3 minutes. Then add the onions with a little salt and saute them until they turn translucent.
- Next, add chopped tomatoes. Saute till they are soft and pulpy.
- It's time to add the seasonings - turmeric powder, coriander-cumin powder, and paprika. Mix and cook for a minute.
- Add the fried gourd, mix, and cook for 2-3 more minutes. Lastly, add garam masala and chopped cilantro. Mix it all together and take it off the flame.
for 6-8 minutes.
. Fry ginger, garlic, and green chilies for 2-3 minutes. Then add the onions with a little salt and saute them until they turn translucent. 
Serving Suggestions 🍽
Serve this warm Kovakkai Poriyal with Dal and steamed or Jeera Rice with some Koshimbir (Yogurt Salad) on the side.
It can also be paired well with any Indian flatbread like chapati, roti, naan, paratha, or even bhakhri. We also serve it with Sambhar or Rasam and rice.
If you plan to serve them in a lunchbox, let it cool a bit and then pack it along with some flatbread.
Top recipe tips 💭
Add the seasonings as per your taste and availability. Cashews or Peanuts can be added along with the onions for more crunch.
You can also make this dish without onions and garlic. If needed, you can garnish this curry with some shredded coconut.
In order to increase the protein content, add some cooked chickpeas or any other beans. Some also like to add corn or potatoes.
If adding potatoes, then add them after the onions and cook them till they turn soft. Then add the remaining ingredients.
Recipe FAQs 📖
Zucchini is a close match to this vegetable and can be substituted in place of it. You can also use Parwal, but the taste will differ.
This dish stays good in the fridge for 5-6 days. To freeze, pack the cooled curry into a freezer-safe zip-top container. Freeze for up to 3 months.
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Recipe 📖
Ivy Gourd Garlic Stir-Fry | Vegan Tindora Fry
Equipment
Ingredients
To shallow-fry Tindora
- 500 gms Ivy Gourd or Tindora
- 1 tablespoon oil
- 2 teaspoon garlic powder
- Salt
To prepare the stir-fry
- ½ tablespoon oil
- 7-8 cloves garlic
- 1 tablespoon ginger paste
- 3-5 green chillies
- 1 onion finely chopped
- 3 tomatoes chopped
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- ½ tablespoon paprika
- Salt
- 2-3 tablespoon chopped cilantro
- 2 teaspoon garam masala
Instructions
To shallow-fry Tindora
- Wash, and clean the tindora well. Then trim the edges on both sides and then chop them into thin round slices.
- Transfer to a skillet and shallow fry them (uncovered) in oil along with salt and garlic powder.
- It would take around 8-10 minutes for them to turn soft and cook. Take it out onto a plate and keep it aside.
To prepare the stir-fry
- Heat oil in the same skillet. Fry ginger, garlic, and green chilies for 2-3 minutes.
- Then add the onions along with little salt and saute till they turn translucent.
- Next, add chopped tomatoes. Saute till they are soft and pulpy.
- It's time to add the seasonings - turmeric powder, coriander-cumin powder, and paprika. Mix and cook for a minute.
- Now add the fried gourd, mix, and cook for 2-3 more minutes.
- Lastly, add garam masala and chopped cilantro. Mix it all together and take it off the flame.
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We'll email this recipe to you, so that you can look at it later!
Ashley says
I learned so much from this post! I am very new to this kind of cooking and spices so it was some great info to learn. Thank you!
Priya says
Glad it was useful. Thank you.
Beth says
Yum! That looks totally delicious! I can't wait to try it. Thanks for the step by step photos to help me get the recipe just right!
Priya says
Thank you so much,
Chris Collins says
You can tell this is absolutely bursting with flavour! Can't wait to try the recipe 🙂
Priya says
It totally is! Thank you.
Tammy says
What a unique and zesty dish! I love all the spices and flavors, though I've never had gourd before. This looks so delicious!
Priya says
yes, it really is delicious. Do give it a try when you get the chance.
Anjali says
This was such an easy stir fry to make but turned out to be so flavorful and delicious!! It was the perfect side dish for our dinner last night!
Priya says
I am so happy to hear that. Thank you.
Jenn says
The flavors in this dish are simply amazing! It smelled so good cooking, I could hardly wait to dig in. Another exceptional recipe - thank you!
Priya says
Glad you liked it. Thank you
Wanda says
I've never heard of an ivy gourd before and now I'm so intrigued to find it so I can try this recipe. Thanks for sharing!
Priya says
Yes please do try. Its really delicious. Thank you.
Carrie Robinson says
I have never heard of ivy gourds before, but now I am totally intrigued. This looks delicious! 🙂
Priya says
You must check it out. It's really tastes so good. Thank you
Noelle Simpson says
So many great flavors in this dish! We made it for dinner yesterday and my whole family loved it. Thanks for the great idea
Priya says
I am so happy to hear that! thank you.
Tara says
What a beautiful and flavorful curry! I love the addition of all those spices and this would definitely be a perfect side for a lunchbox.
Priya says
Yes, indeed. Thank you