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.
