Tindora with Peanut and Coconut (Ivy Gourd)

A tasty and quick recipe of tindora to relish the flavours of this mouth watering vegetable. Peanuts can be replaced with cashews.

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 min

Serving Size: 400grms


For masala

  • 2-3 tbsp peanuts
  • 2 tbsp white sesame seeds
  • 1 tbsp dry coconut
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp red chili powder
  • 1 tbsp sugar
  • ½ tsp garam masala
  • ½ lemon juice
  • Some coriander leaves

For tindora sabzi

  • 350 gram or 3.5 cups tindora
  • tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp jeera
  • Pinch of hing
  • ½ tsp ginger paste
  • 1 tsp green chili paste
  • ½ tsp turmeric powder
  • Salt to taste



  • Wash tindora and dry it completely. cut the head and tail (top and bottom part) and discard them. Now cut them vertically into half and then make thin slices out of it. Make 4 slices of each tindora.
  • Heat the oil in a pan on medium heat. Add mustard seeds, cumin seeds, hing, ginger paste, and green chili paste. Sauté for a minute.
  • Then add turmeric powder and mix well.
  • Add tindora and salt. Mix well and cook on medium-low flame.
  • In another pan roast peanut slightly and add into mixture jar. To this add sesame seeds, dry coconut and grind them into a coarse powder.
  • To this powder add coriander powder, cumin powder, red chili powder, sugar, garam masala, lemon juice, and coriander leaves and mix with a spoon. Mix well and your masala is ready.
  • Check the tindora. If it is tender add the prepared masala from the mixture jar and mix well.
  • Sprinkle some water, cover, and cook the vegetable for 5 minutes on low flame.
  • Garnish with coriander leaves and serve with bread.