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a bowl of Ivy Gourd Garlic Stir-Fry with a spoon in it
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Ivy Gourd Garlic Stir-Fry | Vegan Tindora Fry

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.
Course Side Dish, stir fry
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 150.04kcal



To shallow-fry Tindora

To prepare the stir-fry


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.


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. 
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. 
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. 
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. 


Calories: 150.04kcal | Carbohydrates: 17.74g | Protein: 3.46g | Fat: 6.41g | Saturated Fat: 0.53g | Sodium: 125mg | Potassium: 374.22mg | Fiber: 4.54g | Sugar: 4.95g | Vitamin A: 1231.96IU | Vitamin C: 20.62mg | Calcium: 47.88mg | Iron: 2.09mg