Tindora (Ivy Gourd) and Potato Stir Fry

Seenia.George's picture

Jul. 08, 2013

Tindora or Ivy Gourd is commonly known by different names in India like - parwal, kundru, tondli, toroda, kunduri and so on. There are a variety of recipes from all over the world that list ivy gourd as the main ingredient. It is often compared to bitter melon. The fruit is commonly used as vegetable eaten in Indian cuisine, prepared as a curry or a stir fry.


Vegetable oil 2 Tablespoon
Mustard seeds 1 Teaspoon
Cumin seeds 1 Teaspoon
Potato 2 Medium , cut lengthwise or chopped
Ivy gourd 1 Kilogram , cut lengthwise into fourths
Turmeric 1/4 Teaspoon
Red chili powder 1 Teaspoon
Coriander powder 1/2 Teaspoon
Salt To Taste
Garam masala 1 Teaspoon
Curry leaves 10 Medium , torn (2 Curry leaf stalks used for garnishing)



1. Heat a pan with oil. Add mustard seeds and cumin seeds.

2. When the seeds splutter, add potato and stir fry for about 2 minutes.

3. Then, add the ivy gourd pieces and stir fry.

4. Add turmeric, red chili powder, coriander powder and salt. Stir to mix all the spices well in with the vegetables.

5. Cover and let cook for about 5 - 7 minutes, stirring occasionally.

6. Once the vegetables are tender and well cooked, sprinkle some garam masala, stir to mix and turn off the heat.

7. Garnish with some fresh curry leaves.


8. Serve with any Indian flatbread of your choice or as a side dish with steamed rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 225Calories from Fat 80

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 145 mg6.04%

Total Carbohydrates 32 g10.7%

Dietary Fiber 2 g8%


Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet