Tindora/Ivy gourd Subji
Tindora subji is the ultimate ghar ka khana (homemade food). It is a vegetable dish like stir-fried often prepared with other accompaniments in thali. We often pair it with dal, rice and fresh rotis. It’s a complete meal.
There are so many ways you can make this vegetable the star of your meal. As kids, I know some of us disliked this vegetable so much. I loved it every time my mom would make it. In fact, some days I just crave simple home made subjis compared to paneer or luxurious recipes. I don’t make it as often as I would like to, but when I do, I thoroughly enjoy it. It used to be a staple during summers in India with mango raas. (mango pulp).
You might wonder What is Tindora?
Tindora has many names in India, don’t ask me why? Even I don’t know.
Some people call it tindora, tendli, ghiloda, dondakaya etc. The English name is Ivy gourd or baby watermelon. Even though it is called baby watermelon, its literally the size of your pinky. It has tiny seeds inside, totally edible.
As I mentioned there are many ways you can cook it. You can cook it by itself or add onions, potatoes etc. My mom would add onions and potatoes both along with tindora. Some people also make Indian style pickles from ivy gourd.
The spices are basic spices found in our masala dabbas. Chili powder, turmeric, coriander, cumin powder and garam masala. Ofcourse some salt. The easiest and simplest subji I can share with you.
You can also eat it raw, its crunchier than cucumbers.
Where can I find Tindora?
I have only found them in Indian grocery stores or once I spotted them at Union Square Farmer’s market. They were called baby watermelon and I wasn’t sure if it tindora but realized it later they were.
You can pair it with dal or kadhi, rice and rotis. If you don’t know how to make rotis, then you can be try making some or buy some ready made from the grocery store you will be visiting to buy tindora. Because tindora is everyday subji, people dislike it or rather undervalue it. But I really want to share this recipe and make you love tindora.
There are two ways I am going to share
One in which you heat some oil, bloom cumin seeds and cook chopped tindora, onions and potatoes until they are soft and then add spices and toss to coat them.
I make it slightly differently; I love this second method. I learnt it form a friend where she would roast whole spices with onions. Then we blend this mix after cooling it down.
Tindora is sautéed same way as first method, but instead of spices this blend is added.
Let me know, which method do you like?
Tindora Subji
Ingredients
Blend
- 1 onion thinly sliced and divided
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 whole red chilies
- 300-400 grams tindora chopped lengthwise
- 3 tbsp oil divided
- 1 tsp cumin seeds
- Pinch of asafetida
- salt to taste
- ½ tsp turmeric powder
- 1 tsp garam masala
- Cilantro for garnish
Instructions
- Pre heat a pan, add 1 tbsp oil once the pan is hot, add coriander seeds, cumin seeds and whole chilies, half of the onions and sauté it until everything is slightly cooked and browned, onions are translucent.
- Turn it off from the heat and let it cool down before blending it. Use as little water as you can use while blending.
- In the same pan, heat some oil.
- Once the oil is hot, add cumin seeds. Let them splutter.
- Add asafetida, followed by the other half onions. Sauté them for few seconds and then add in the sliced ivy gourd. Add salt to taste.
- Let it cook until it softens up for about 5-7 minutes. If the pan has a lid, you can cover it to speed up the cooking process. Open the lid, every few minutes to stir.
- Once it looks like ivy gourd is cooked, add the blended mix and toss everything well. Add turmeric powder and garam masala.
- Stir and let it cook for another few minutes.
- Garnish with cilantro.
- As this subji is dry without any sauce. It pairs well with kadhi, or dal, rice and rotis. I love it with some mango pulp (aam raas) and rotlis.
Notes
- Trim the ends while slicing it.
- Look for the ones which are green in color, thinner and longer. They should not have any spots or blemishes on them. That’s the sign for fresher vegetable. Often, tindora ripens fast so buy it and use it within few days of buying it. If the inside is red, we prefer not to consume it. It should be light green to white in color from inside.
XO, Devangi