Ivy Gourd/Tindora/Galoda Stir Fry - a very uniquely Gujarati dish!

This week's recipe is Ivy Gourd/Tindora Stir Fry, also known as Galoda/Tindora nu Shaak in Gujarat.

(serves 4)

The final product! Absolutely delicious!

Ivy Gourd is a very typical vegetable eaten by people in and from the Indian subcontinent. It is rich in beta-carotene and is known to have medicinal properties. Readily available in most Indian grocery stores, this recipe is well worth a shot if you are a fan of savoury food and is best eaten with chapatis. I have been eating this since I was a child and the tradition of eating this dish in my family, goes back many generations.

Soft, yet crunchy, with a melt-in-the-mouth, savoury taste - it's irresistible!


500g Tindora/Ivy Gourd (also known as Galoda in the Gujarati language)
3 tbsps sunflower oil
1 tsp mustard seeds
2 pinches asafoetida
1 pinch papad khar (available in Indian grocery stores - it's an alkaline salt, I believe!)
1 heaped tsp ground green chillies
0.5 tsp turmeric powder
0.25 tsp red chill powder
1 tsp coriander and cumin seeds powder ('dhana-jeeru' available in Indian grocery stores)
2 big cloves of grated garlic
1 level tbsp salt


1. Wash the tindora well in cold/lukewarm water.

They look like this:

2. Cut off and discard each end of the tindora. They are not edible.

3. Chop the tindora into about 3mm thick slices. It will end up looking like this:

4. Heat the oil in a non-stick pot on a high heat.

5. Add the mustard seeds, asafoetida and papad khar. Once the mustard seeds start popping, throw in all the tindora. Mix well. It should look like this:

6. Add the fresh green chilli, turmeric powder, red chilli powder, fenugreek and cumin mix powders, the fresh garlic and salt, in that order:

7. Stir well keeping the pan on a relatively high heat throughout. Once well stirred, it should look like this:

8. Turn the heat down to a medium to slightly high heat and cover with a lid.

9. Let the tindora cook for about 15 to 20 minutes until tender. Stir the vegetable well once in the middle of the final 20 minutes of the cooking process.

10. Serve hot with hot chapatis/rotis. Can also be eaten with rice and dahl/dal.

Savour and enjoy! 'Til next week...
Bon app├ętit! xx


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