Tindora Sabzi Recipe (Tindora Aloo masala)

Tindora Sabzi or Tendli Sabzi Recipe – lightly spiced dry vegetable side dish recipe made with ivy gourd and potato. It is healthy, homey and delicious.

Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

Check out more sabzi recipes that goes perfect with roti
Broccoli sabzi  //  Lauki sabzi  //  Gawar sabzi  //  Achaari bhindi

This vegetable fry recipe is very quick and requires basic spices which we use in our everyday Indian cooking.

One of my regular readers asked me to share everyday dry sabzi recipes. So here I come with this Tindora aloo masala recipe. Sometimes I make this without potatoes. But for kids and for those who doesn’t like this vegetable, I would add a very small potato.

Potato is very versatile that can be combined with any vegetable. I have many recipes like aloo beans, aloo methi, aloo matar, aloo palak and so on.


How to make Tindora Sabzi (Step by Step Recipe with Photos):


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1) Wash tindora very well under running cold water and let the excess water drain out.

2) Now cut the head and tail (top and bottom part) and discard them. Cut the ivy gourd vertically into half and then make thin slices out of it. Chop all of them same way.

3) Now wash and peel the potato. Cut into sticks. Make sure the size is similar to tindora.

4) Chopping part it done. Now let’s cook them.
How to cut tindora or tendli

5) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

6) Then add turmeric powder.
Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

7) Immediately add sliced ivy gourd and potato.

8) Mix well.
Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

9) Add salt, red chili powder, cumin powder and coriander powder.

10) Mix well, Make sure all the masala is coated to veggies.
Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

11) Cover it with lid. Lid should have slight high edges on sides or rim.

12) Pour about half a glass of water. Water is added on the lid ,not in the kadai. As water heats up, it evaporates and steam will create in the pan which help to cook the veggies.
Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

13) Let the veggies cook with steam. If water dries out, add some more water and continue cooking till veggies are done. You have to stir once in the middle by lifting the lid carefully (make sure water does not go into the kadai or pan).

14) Check by breaking a tindora or potato with a spatula. If it break easily without any effort means, it is cooked and tender.
Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

15) Add garam masala powder and stir.

16) Lastly garnish with chopped coriander leaves.
Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

Subzi is ready to serve. Make this in your kitchen and enjoy with your family or loved ones and stay healthy.

Serving suggestion – Serve this tindora sabzi with roti / phulka or paratha. Or serve as a side veggie with your dal-rice.

Notes:

  • Steaming method is used while making it. This way the end product stays moist and you don’t feel it is dry. Also this way vegetables will get cook faster.
  • Alternately you can make this by just covering with lid like my other sabzi recipes. It will be perfectly fine.
  • Adjust the size and thickness of the potato sticks as per your type and quality of potato. Tindora and potato both should be tender and cooked within same time period. Otherwise one will get more cooked and mushy.
  • You can adjust the ratio of ivy gourd and potato as per your liking.
  • Some likes to slice ivy gourd in rounds. If chopping this way then cut the potatoes into cubes.

Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala

Tindora Sabzi Recipe | Tendli sabzi recipe | Tindora Aloo masala
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Tindora sabzi recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 3 cups Tondli (tindora or tendli or ivy gourd ) sliced
  • 1 small or 1 cup Potatoes cut into sticks
  • 2 tablespoons Oil
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Turmeric powder
  • Salt to taste
  • 2 teaspoons Red chili powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • few Cilantro or coriander leaves finely chopped

Instructions

Preparation:

  1. Wash tindora very well under running cold water and let the excess water drain out.
  2. Now cut the head and tail (top and bottom part) and discard them. Cut the ivy gourd vertically into half and then make thin slices out of it. Chop all of them same way.
  3. Now wash and peel the potato. Cut into sticks. Make sure the size is similar to tindora.

Making tindora sabzi recipe:

  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  2. Then add turmeric powder. Immediately add sliced ivy gourd and potato. Mix well.
  3. Add salt and spice powders. Mix well, Make sure all the masala is coated to veggies.
  4. Cover it with lid. Lid should have slight high edges on sides or rim.
  5. Pour about half a glass of water. Water is added on the lid ,not in the kadai. As water heats up, it evaporates and steam will create in the pan which help to cook the veggies and keep them moisten.
  6. Let the veggies cook with steam. If water dries out, add some more water and continue cooking till veggies are done.
  7. You have to stir once by lifting the lid carefully (make sure water does not go into the kadai or pan).
  8. Check by breaking a tindora or potato with a spatula. If it break easily without any effort means, it is cooked and tender.
  9. Add garam masala powder and stir.
  10. Lastly garnish with chopped coriander leaves.

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