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 in a bowl and bowl is in a basket.

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 and so on.

Step By Step Photo Instructions:

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.

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

6) Then add turmeric powder.

Collage of 2 images showing tempering of cumin seeds and adding turmeric.

7) Immediately add sliced ivy gourd and potato.

8) Mix well.

Collage of 2 images showing adding and mixing tindora and potato.

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

10) Mix well, Make sure all the masala is coated to veggies.

Collage of 2 images showing adding and mixing spices.

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.

Collage of 2 images showing covering the pan with lid and adding water in the lid.

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.

Collage of 2 images showing cooking sabzi covered and ready tindora sabzi.

15) Add garam masala powder and stir.

16) Lastly garnish with chopped coriander leaves.

Collage of 2 images showing adding garam masala and cilantro.

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.

Expert Tips:

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.

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

Did you try this tindora sabzi recipe? I’d love to hear about it! Leave a review in the comment section below.