Spice up your meals with the versatility of tindora! This humble vegetable, also known as ivy gourd or baby jackfruit, is a staple in many Indian and Southeast Asian cuisines. With its mild flavor and slightly sweet taste, tindora can be used in a variety of dishes, from savory curries to tangy chutneys.
In this article, we’ll explore 18 delicious and spicy tindora recipes that will take your meal game to the next level. From classic stir-fries to innovative twists on traditional dishes, these recipes showcase the best of tindora’s flavor and texture. Whether you’re a seasoned cook or a curious foodie, you’ll find something to love in this collection of tasty and tantalizing tindora creations.
Get ready to spice up your kitchen with our first recipe: Spicy Tindora Stir-Fry with Mustard Seeds. This quick and easy dish is perfect for a weeknight dinner and is sure to please even the most discerning palates. Stay tuned for more mouth-watering recipes that will leave you craving for more!
Spicy Tindora Stir-Fry with Mustard Seeds
This flavorful stir-fry is a twist on traditional Indian recipes, where the spicy kick from mustard seeds and red chilies adds depth to the tender tindora (or ivy gourd). Perfect for a quick and delicious meal!
Ingredients:
– 1 medium-sized tindora, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2-3 green chilies, slit
– 1 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cloves garlic, minced (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chopped onion and sauté until translucent.
3. Add sliced tindora and cook for 2-3 minutes, or until tender.
4. Add mustard seeds, green chilies, turmeric powder, and salt. Stir-fry for 1 minute.
5. Add minced garlic (if using) and stir-fry for another minute.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Crispy Tindora Chips with Turmeric and Chili
Transform humble tindora (a type of gourd) into crispy, flavorful chips infused with the warmth of turmeric and chili.
Ingredients:
– 2 large tindoras, peeled and cut into 1/4-inch thick rounds
– 1/2 cup vegetable oil
– 2 tablespoons grated turmeric
– 1 teaspoon chili flakes (or more to taste)
– Salt, to taste
Instructions:
1. Heat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, mix together turmeric and chili flakes.
3. Add the tindora slices to the bowl and toss to coat evenly with the spice mixture.
4. Carefully add the coated tindora slices to the hot oil in batches, being mindful of the temperature.
5. Fry for 3-4 minutes or until crispy and golden brown.
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
7. Sprinkle with salt to taste.
Cooking Time: 10-12 minutes (including heating oil)
Tindora and Potato Curry with Coconut Milk
This flavorful and aromatic curry is a staple in Indian cuisine, made with tender tindora (or ivy gourd) and potatoes cooked in a rich coconut milk sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium tindora, peeled and diced
– 2 large potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add tindora and potatoes. Stir well to combine.
5. Pour in coconut milk and season with salt.
6. Simmer for 20-25 minutes or until vegetables are tender.
7. Garnish with cilantro leaves. Serve hot over rice or with naan bread.
Cooking Time: 25 minutes
Garlicky Tindora Sabzi with Fresh Herbs
Tindora sabzi, a popular Indian recipe, gets a boost of flavor from roasted garlic and fresh herbs. This easy-to-make dish is perfect for accompanying your favorite Indian main courses or as a healthy snack.
Ingredients:
– 1 medium tindora (bitter gourd), sliced into thin rounds
– 3 cloves of garlic, peeled and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– 1/4 cup fresh cilantro leaves, chopped
– Salt, to taste
– Fresh mint leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the garlic cloves in the olive oil for 15-20 minutes, or until soft and fragrant.
3. Heat a non-stick pan with some oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the sliced tindora, roasted garlic, and grated ginger to the pan. Cook for 5-7 minutes, stirring occasionally, until the tindora is tender.
5. Season with salt and garnish with chopped cilantro leaves. Serve hot, garnished with fresh mint leaves if desired.
Cooking Time: 25-30 minutes
Tindora Pickle with Fenugreek and Fennel
Tindora pickle is a popular Indian condiment made by fermenting tindora (also known as baby bamboo shoots) in spices and herbs. This recipe adds the nutritional benefits of fenugreek and fennel to create a unique and flavorful pickle.
Ingredients:
– 500g tindora, cut into small pieces
– 1 cup fenugreek seeds
– 1/2 cup fennel seeds
– 1/4 cup mustard oil or vegetable oil
– 1/4 cup vinegar (apple cider or white wine)
– 1/2 teaspoon salt
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
Instructions:
1. Soak the tindora in water for at least 4 hours. Drain and rinse.
2. Grind the fenugreek seeds into a coarse paste.
3. Heat oil in a pan, add the ground fenugreek paste and sauté until fragrant.
4. Add the tindora, fennel seeds, vinegar, salt, turmeric powder, and chili powder. Mix well.
5. Cook for 10 minutes or until the pickle thickens slightly.
6. Let it cool before refrigerating. The pickle will be ready to eat in a few hours.
Cooking Time: 15-20 minutes
Stuffed Tindora with Peanut and Sesame Masala
Discover the delightful fusion of Indian spices and African flavors in this unique recipe for Stuffed Tindora.
Ingredients:
– 4-6 tindoras (or small gourds), washed and dried
– 1/2 cup peanut butter
– 1/4 cup sesame oil
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tindoras in half and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together peanut butter, sesame oil, garlic, ginger paste, cumin, and salt.
4. Stuff each tindora shell with the peanut-sesame mixture, dividing it evenly among the four shells.
5. Place the stuffed tindoras on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the filling is lightly toasted and the tindoras are tender.
Cooking Time: 25-30 minutes
Tindora and Onion Bhaji with Chickpea Flour
A crispy and flavorful snack that combines the sweetness of tindora (also known as baby pumpkin) and onions with the nutty taste of chickpea flour. Perfect for a quick evening bite or as an accompaniment to your favorite Indian dishes.
Ingredients:
– 1 cup tindora, peeled and diced
– 1 medium onion, finely chopped
– 1/2 cup chickpea flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon lemon juice
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together the tindora, onion, chickpea flour, salt, and baking powder.
2. Add lemon juice and mix until the mixture forms a thick batter.
3. Heat enough vegetable oil in a deep frying pan to deep-fry the bhajis.
4. Using a spoon, drop small portions of the batter into the hot oil.
5. Fry for 3-4 minutes or until golden brown. Drain on paper towels.
6. Serve hot with your favorite chutney.
Cooking Time: 15-20 minutes
Tindora Chutney with Roasted Coconut and Tamarind
This sweet and tangy chutney is a perfect accompaniment to Indian flatbreads, rice dishes, or as a dip. The roasted coconut adds a rich and creamy texture, while the tamarind provides a depth of flavor.
Ingredients:
– 1 cup tindora (also known as ivy gourd or baby pumpkin), chopped
– 1/2 cup roasted coconut flakes
– 1/4 cup tamarind paste
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– Salt, to taste
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Roast the coconut flakes in a dry pan over medium heat until fragrant and lightly browned.
2. In a blender or food processor, combine the chopped tindora, roasted coconut, tamarind paste, onion, garlic, ginger paste, salt, and cayenne pepper (if using).
3. Blend until smooth, adding water as needed to achieve the desired consistency.
4. Cook the chutney over low heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
Cooking Time: 15-20 minutes
Tindora and Tomato Stew with Cumin and Coriander
This flavorful stew is a popular dish from the Indian subcontinent, perfect for a quick weeknight dinner. The combination of tender tindora (Indian baby bok choy), juicy tomatoes, and aromatic spices will transport your taste buds to the vibrant streets of India.
Ingredients:
– 1 cup tindora, chopped
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– Water, as needed
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for 5 seconds.
3. Add chopped tindora and cook until it starts to soften (about 5 minutes).
4. Add diced tomatoes, coriander powder, and salt. Stir well.
5. Cook for an additional 10-12 minutes or until the vegetables are tender.
6. Serve hot with naan bread or rice.
Cooking Time: 20-25 minutes
Tandoori Tindora Skewers with Yogurt Marinade
Experience the flavors of India with this simple and delicious recipe for Tandoori Tindora Skewers. This classic North Indian dish is typically made with vegetables or meat, marinated in a mixture of yogurt, spices, and lemon juice.
Ingredients:
– 1 cup tindora (baby eggplant), cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 10-12 wooden skewers
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, and cayenne pepper (if using).
2. Add the tindora cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill to medium-high heat.
4. Thread marinated tindora onto skewers, leaving a small space between each piece.
5. Brush the grill with oil to prevent sticking. Grill the skewers for 8-10 minutes, turning occasionally.
6. Serve hot with your favorite accompaniments.
Cooking Time: 10-12 minutes
Tindora and Lentil Stew with Curry Leaves
This hearty stew is a flavorful blend of tender tindora, nutritious lentils, and aromatic curry leaves. Perfect for a cozy evening meal or as a comforting side dish.
Ingredients:
– 1 cup tindora (Indian baby pumpkin), diced
– 1 cup split red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4-5 curry leaves
– 2 cups water or vegetable broth
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until translucent (3-4 minutes).
3. Add garlic, ginger, cumin, turmeric, and salt. Cook for 1 minute.
4. Add tindora, lentils, curry leaves, and water/broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 35-40 minutes
Sweet and Sour Tindora with Jaggery and Tamarind
This recipe combines the natural sweetness of tindora (also known as ivy gourd) with the tanginess of tamarind, all tied together with a drizzle of jaggery syrup. A perfect blend of flavors that will leave you craving for more!
Ingredients:
– 1 cup tindora (ivory gourd), sliced into thin rounds
– 1/4 cup jaggery powder
– 2 tablespoons tamarind paste
– 1 tablespoon vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add sliced tindora and sauté until tender (about 5 minutes).
3. In a small bowl, mix jaggery powder with 2 tablespoons of water to form a syrup.
4. Add the tamarind paste and salt to the pan with the tindora.
5. Pour in the jaggery syrup and stir well to combine.
6. Cook for an additional 2-3 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: Approximately 10-12 minutes
Tindora and Paneer Stir-Fry with Garam Masala
This aromatic stir-fry combines the unique flavor of tindora (ivy gourd) with the creaminess of paneer, all infused with the warm spices of garam masala. A perfect blend of Indian flavors in a quick and easy dish.
Ingredients:
– 1 cup tindora, sliced
– 250 gm paneer, cubed
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chopped onion and cook until translucent (2-3 minutes).
3. Add minced garlic and cook for 1 minute.
4. Add sliced tindora and cook until tender (5-6 minutes).
5. Add paneer cubes, garam masala powder, and salt. Stir-fry until paneer is coated with the spice mixture (2-3 minutes).
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 15-20 minutes
Tindora Raita with Roasted Cumin and Mint
This creamy yogurt-based side dish is a perfect accompaniment to spicy Indian dishes. The roasted cumin and mint add a depth of flavor that complements the sweet and tangy tindora (also known as baby jackfruit) perfectly.
Ingredients:
– 1 cup plain yogurt
– 1/2 cup diced tindora
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons roasted cumin powder (see notes)
– Salt, to taste
– 1 tablespoon lemon juice
– Chopped cilantro, for garnish
Instructions:
1. In a blender or food processor, combine yogurt, tindora, mint leaves, roasted cumin powder, salt, and lemon juice.
2. Blend until smooth and creamy.
3. Refrigerate for at least 30 minutes to allow flavors to meld together.
4. Garnish with chopped cilantro before serving.
Cooking Time: 5-10 minutes ( preparation time) + chilling time
Notes:
– Roast cumin seeds in a dry pan over medium heat until fragrant and slightly darkened, then grind into powder.
– Adjust the amount of roasted cumin powder to your taste.
Tindora and Chickpea Curry with Fresh Ginger
A flavorful and nutritious curry that combines the unique taste of tindora (ivy gourd) with the creamy texture of chickpeas, all infused with the warmth of fresh ginger.
Ingredients:
– 1 medium-sized tindora, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 inches fresh ginger, grated
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and grated ginger. Cook for an additional minute.
4. Add diced tindora and chickpeas. Stir well to combine.
5. Pour in coconut milk and season with salt.
6. Simmer the curry for 20-25 minutes or until the flavors have melded together and the tindora is tender.
Cooking Time: 25-30 minutes
Tindora and Eggplant Coconut Curry
A flavorful and aromatic curry that combines the sweet taste of tindora (also known as baby jackfruit) with the tender flesh of eggplant, all wrapped in a rich coconut milk sauce.
Ingredients:
– 1 medium tindora, diced
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, and curry powder. Cook for an additional minute, stirring constantly.
3. Add tindora and eggplant to the skillet. Cook for 5-7 minutes, or until vegetables are tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer curry for an additional 2-3 minutes, allowing flavors to meld together.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Tindora and Bell Pepper Stir-Fry with Black Pepper
This simple and flavorful stir-fry recipe is a great way to enjoy the sweetness of tindora (also known as ivy gourd) and bell peppers, paired with the savory warmth of black pepper.
Ingredients:
– 1 medium tindora, cut into bite-sized pieces
– 2 medium bell peppers, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– Freshly ground black pepper, to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tindora and bell peppers; stir-fry for 4-5 minutes, until they start to soften.
3. Add the garlic; stir-fry for another minute, until fragrant.
4. Season with salt and black pepper to taste.
5. Stir-fry for an additional minute, until the vegetables are tender-crisp.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Tindora and Spinach Dal with Garlic Tadka
This aromatic dal is a perfect blend of flavors, with the sweetness of tindora (ivy gourd) and spinach complemented by the pungency of garlic tadka. This comforting dish is ideal for a cozy evening meal.
Ingredients:
– 1 cup tindora, diced
– 2 cups water
– 1 tablespoon mustard oil or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup fresh spinach leaves
– 2 tablespoons tomato puree (optional)
– Fresh cilantro, for garnish
Instructions:
1. In a pressure cooker, combine tindora, water, oil, onion, garlic, cumin seeds, turmeric powder, and salt.
2. Cook on high pressure for 5 minutes, then let the pressure release naturally.
3. Add spinach leaves and tomato puree (if using). Stir well and cook for another minute.
4. For the garlic tadka, heat oil in a small pan over medium heat. Add minced garlic and sauté until golden brown.
5. Pour the garlic tadka over the dal and serve hot, garnished with fresh cilantro.
Cooking Time: 20 minutes (including pressure cooking time)
Summary
Get ready to spice up your mealtime with these 18 mouth-watering spicy tindora recipes! From classic stir-fries and curries, to innovative pickles and chutneys, this collection has something for every taste. Discover how to make crispy tindora chips, a flavorful potato curry, or a tangy tindora pickle. Whether you’re in the mood for something savory, sweet, or sour, these recipes are sure to satisfy your cravings. So go ahead, experiment with different spices and flavors, and get cooking!
