By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
150 cal · 27 min
Tindora Subzi with Coconut
Recipe GLPR9392929d7a2543
A vibrant South Indian side dish of tender ivy gourd sautéed with fresh coconut, aromatic mustard seeds, and warm spices. The tindora becomes silky and flavorful when cooked with coconut and sambhar masala, creating a delicious accompaniment to rice or bread.
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Ingredients
2 tablespoons Vegetable oil
1 teaspoon Mustard seeds
1 cup Fresh or frozen grated coconut
15 leaves Fresh curry leaves
2 teaspoons Sambhar masala
2 teaspoons Red chili powder
4 cups Ivy gourd (tindora), sliced
½ cup Water
Salt
Directions
Warm the oil in a large pan over medium heat. Once shimmering, add the mustard seeds and let them crackle and pop for about 30 seconds, stirring gently to ensure even toasting.
Add the sliced tindora, grated coconut, curry leaves, sambhar masala, red chili powder, and a pinch of salt. Stir well to distribute the spices evenly throughout the vegetables.
Pour in the water and stir to combine. Cover the pan with a lid and reduce heat to medium-low. Cook for 15–17 minutes, stirring occasionally, until the tindora becomes tender and breaks easily when tested with a fork. Add a splash more water if the pan appears too dry.
Once the tindora is cooked through and tender, taste and adjust salt as needed. Transfer to a serving dish and serve hot alongside rice, roti, or other Indian bread.
Comments
Tindora (ivy gourd) is not a routine find at Charlotte's major chains—Harris Teeter and Food Lion may stock it sporadically in their Indian sections, but ALDI and Kroger rarely do, and you're likely looking at a second trip to an Indian grocery or the international aisle at Publix. Sambhar masala adds another specialty-store requirement. The recipe is genuinely quick once assembled, but that 27-minute estimate omits prep for toasting the coconut and seeding chilis, realistically pushing it to 35 minutes on a weeknight. The subzi itself is simple, humble, and reheats well, making it solid for lunch leftovers, but it's a supporting dish rather than a standalone meal and won't appeal to households avoiding unfamiliar vegetables.
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