Tindli (Ivy Gourd) Stir-Fry

 · 1 min · Pallavi Varandani


  • 500g Tindli (Ivy Gourd), washed and thinly sliced
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 2 green chilies, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • Chopped coriander leaves for garnish


  1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until they turn golden brown.
  3. Add ginger-garlic paste and green chilies. Cook for a minute.
  4. Add sliced Tindli, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  5. Cover the pan and let the Tindli cook for about 10 minutes or until they are soft and cooked through. Stir occasionally.
  6. Garnish with chopped coriander leaves and serve hot with rice or roti.
  7. Enjoy your Tindli stir-fry!

Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!