What is Tindora? Tindora goes by many different names, depending on what part of the world you're in. Scientifically speaking, the official term would be Coccinia Grandis. The English translation is "ivy gourd," "kowai fruit," or "scarlet gourd," but it also goes by kovakkai in Tamil, tendli in Marathi, dondakaaya in Telugu. Coccinia grandis, the ivy gourd, also known as scarlet gourd, dhendura and kudri, [2] is a tropical vine. It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable dish.
TINDORA / IVY GOURD (500G) The Grocery Bag
Tindora is a perennial climber that grows very fast. It is also known as Ivy Gourd, Kundru, Dondakaya, Tendli in various parts of the world. Its scientific name is Coccinia Grandis. Over the past decade, ivy gourd has also been extensively scientifically researched upon and has been proven to be beneficial against Diabetes Type 2. Tindora, also known as ivy gourd or Coccinia grandis, is a tropical vegetable commonly found in Asian cuisine. It is also called tondli, tendli, thondekai, kovakka, kovakkai, or dondakaya in other Indian languages. It is a small, elongated, green vegetable (resembling baby cucumber) with a slightly crunchy texture and a mild, slightly tangy flavor. Tindora, also known as Ivy Gourd, is an edible vegetable that grows in tropical and subtropical regions of India. The plant is native to South Asia but has become popular worldwide due to its numerous health benefits. Tindora is a small, green-colored gourd shaped like a cucumber. Tindora Fry also known as Dondakaya Vepudu in Telugu, is a simple & delicious Indian curry made with by stir frying thinly sliced tindora, tempered with various seasonings & spices. The dish is known for its spicy and slightly tangy taste, and crunchy texture resulting from stir frying the tindora.
Tindora Fry Recipe Fried Tendli Ivy Gourd VegeCravings
Let the mustard seeds crackle. Add the cut tindora, salt and gently stir them. Cook covered for 2-3 minutes. Add crushed green chilies and cashews. Mix well and cook covered on medium heat for 5-7 minutes until the tindora are cooked soft but not mushy. Add grated fresh coconut, lemon juice, and sugar. Tindora is a popular vegetable in India and is either used in curries or stir-fried with spices. It tastes delicious when cooked in a cast iron pan and pairs well with sambar, dal, rasam, or rice. This vegan and gluten-free Ivy gourd fry side dish can be modified to suit your spice level. So, it will surely please everyone at your table or potluck! Add 2 tablespoons oil to a pan set on medium heat. Add in the dry red chillies, mustard seeds, crushed coriander seeds, curry leaves, hing or asafoetida and turmeric powder. Stir fry everything for around 15 to 20 seconds. Add in the crushed ginger paste and the grated coconut. Give it a quick stir and add in the tindora paste. Add the oil, besan, and spices to a large bowl and then mix well. Next, add the tindora and potatoes to the bowl, coat them well with the mixture, and then toss them into the air fryer basket. Set the air fryer for 10 minutes at 375 F, making sure to shake the basket once before the timer goes off.
Scarlet Gourd Ivy Gourd Tindora Recipe YouTube
Add in all the spices like red chilli powder, turmeric, garam masala, cumin powder, coriander powder and salt, and mix to combine, and coat all the tindora. Cover and let it cook for a total of 20 minutes. Within the 20 minutes, after every 5 minutes or so, saute the vegetable and mix it around so that the bottom does not get burnt. Recipe Print Ivy Gourd/Kovakkai/Dondakaya/Tindora/Tondli Garlic Stir-Fry is a delicious and simple Indian vegan curry that makes a great side for roti and rice. An easy-to-make simple green vegetable dish that's spicy, tangy, and nutritious. Jump to: What to pack in the lunch box Stir-Fries to the rescue It's my favorite gourd Why make it
Split ivy gourd in half vertically. In a spice grinder or mini food processor, grind coconut, cumin seeds and chiles to a coarse paste. In a large skillet or wok, heat oil. Add mustard seed. Once it stops spluttering, add urad dal, chana dal and curry leaves. Add ivy gourd, jaggery and salt. Add 1/3 cup water and cook covered for 10 minutes, on. Tindora, also known as the Ivy Gourd Tindora is the fruit of a tropical vine native to India, the Philippines, Cambodia, China, Indonesia, Malaysia, Myanmar, Thailand, Vietnam, Papua New Guinea, and the Northern Territories of Australia. Though botanically a fruit, it is used as a vegetable, most commonly in the Southern States of India.
10 Indian Ivy Gourd Tindora Kundrui Seeds
Pre heat the oven at 180 deg C/350 deg F. Trim the ends of ivy gourds and slit it in the middle. Cut each halves into 2-3 thin stripes and transfer it into large mixing bowl. Add all the spice powders along with oil and salt to taste to ivy gourd pieces and mix them well. Make sure every single piece of ivy gourd is coated well with spice mixture. Make sure to cover or the seeds will go everywhere. Once they stop spluterring, add hing ( asafoetida). Add tindora and with gentle hands using a spatula stir them around so they coat the rai flavored oil. Cover and cook on medium high heat. I would keep checking and stirring them around every few minutes until they are 95% cooked.
