This is a quick Goan Indian tindora fry recipe, also called ivy gourd or tendli (in Goa).
Serve it up as a side dish with curry and rice.
What’s the Tindora?
Meet one of my favorite fruits used for savory dishes, the Tindora.
If the name isn’t familiar in English, maybe you know it better as ivy gourd, baby watermelon, gentleman’s toes, little gourd.
In other languages its is known as Tendli (Konkani), Tondli (Marahti), Tindora (Hindi), Tam lueng (Thai), Tindola or Scharlachranke (German).
This vine grows mostly in people’s backyards and are found growing in the wild here in Goa.
It looks like a tiny watermelon, having the same vibrant green color and white strips.
Well actually when the fruit ripens the outside turns bright red, and at that time it reminds me of tomatoes.
The flesh inside is kind of jelly like and quite sticky.
There are a couple of seeds taking up most of the space.
At that point it will remind you of a cucumber, guaranteed!
How is it used?
Tindora tastes pretty plain, again kind of like a cucumber in my opinion.
When it turns red the tindora gets a bit sour, hence it is better to prepare them when they are still green.
The fruits turns quickly red, that’s why I usually boil them right after the purchase, so that they can be stored for a longer period of time.
Those little tindoras can be eaten raw too but its more commonly cooked or boiled before consumption.
In India the tindoras is used in curries, pickles and of course bhajis.
The latter one is my favorite ways of using this delicious little fruit.
Tindora contains some useful nutrients worth mentioning, such as Vitamin A, C and Beta Carotene
In general the fruit harbors a vast array of different Vitamins and minerals.
Not only fruits are of used but also the leaves and roots.
These are all used in Ayurvedic medicine to treat various ailments such as diabetes.
It is further an excellent antioxidant and contains antibacterial and anti inflammatory properties.
The tindora was used in traditional medicine to treat Leprosy, Jaundice, and other maladies.
I would love to see this fruit gaining recognition in the food and health world, because its not only healthy but even very tasty.
My favorite way of preparing the fruit is by using it as a spicy bhaji side dish accompanied by rice and curry.
That’s exactly the recipe I am going to share with you all today.
More Goan Indian side dishes
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
PIN to save for later!
Subscribe & Get your freE
Tindora Fry Recipe
- 12 piece Tindora green
- 1 Tablespoon Oil
- 1 Onion sliced
- 1 Tomato cubed
- 1 Teaspoon Turmeric Powder
- 1/2 Teaspoon Chilli Powder
- pinch Salt
- pinch Black Pepper
- Coconut flakes
- Before you cook the tindora, cut off the ends and discard. The fruit should be cut into wedges, as shown and keep aside.
- Cut the Onion into slices and cube the Tomato.
- Add the Oil to the pan on slow heat and fry the Onion and Tomato for 3 minutes.
- Now add the tindora pieces to the pot and stir fry the whole content for a few minutes.
- Throw in the spices, salt and pepper to season the dish and around half a cup of water to allow the bhaji to simmer for 10 minutes till the ivy gourd is slight tender but not too much! Don’t forget to stir occasionaly so that it doesn’t stick on.
- Garnish the plate with freshly grated Coconut for an amazing taste experience!
This post may contain affiliate links that point to things or services that I recommend. This may include Amazon, getyourguide and booking.com. As an Amazon Associate I earn from qualifying purchases.