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.
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.
7) Immediately add sliced ivy gourd and potato.
8) Mix well.
9) Add salt, red chili powder, cumin powder and coriander powder.
10) Mix well, Make sure all the masala is coated to veggies.
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.
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.
15) Add garam masala powder and stir.
16) Lastly garnish with chopped coriander leaves.
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.
Tindora Sabzi Recipe
Ingredients
- 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
- Wash tindora very well under running cold water and let the excess water drain out.
- 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.
- Now wash and peel the potato. Cut into sticks. Make sure the size is similar to tindora.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add turmeric powder. Immediately add sliced ivy gourd and potato. Mix well.
- Add salt and spice powders. Mix well, Make sure all the masala is coated to veggies.
- Cover it with lid. Lid should have slight high edges on sides or rim.
- 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.
- 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 by lifting the lid carefully (make sure water does not go into the kadai or pan).
- Check by breaking a tindora or potato with a spatula. If it break easily without any effort means, it is cooked and tender.
- Add garam masala powder and stir.
- Lastly garnish with chopped coriander leaves.
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.
Saera Ellin
I tried this recipe by eyeballing the ingredients, leaving out the potatoes, and adding some fresh (defrosted) shredded coconut on top. It was delicious and I will definitely be making this again. The water on top of the thali was a great idea! : ) Thank you!
Kanan
Glad to know that you liked.
Thank you for the feedback