November 30, 2007
Tindora or Ivy gourd is also called by different names like the parwal, kundru, tondli in Marathi, Toroda, kunduri (Oriya), kovai, kundri or kovakkai in Malayalam and kovakka in Tamil, Dondakaya in Telugu or also baby watermelon or little gourd is a tropical vine.
Tindora are cute small looking, stubby, green coloured vegetables which grow aggressively on vines are used to prepare delicious stuffed curries, stews, pickles, salads and stir fries. They are minute version of cucumber. Tindora can be eaten raw and are a lot crunchier than cucumbers, or they may be cooked as a side dish or may be pickled. Tindora is available in abundance, fresh, cheap, healthy and tasty. But there are few in extremes that either hate this vegetable or just love it. But for me this was one my top dish which was very popular and prepared daily for the buffet. There are many variations to the Dondakaya fry depending on its region and taste.
Ivy gourd is available after the rainy season for about 6 months in a year. Most of the people love to grow this vegetable in their own kitchen garden. A variety of dishes can be prepared with this versatile vegetable like fries, chutney or stuffed with masala. Few also like to add it in Gojju which is usually prepared with the tender ivy guard. This fresh tender gourd is an easy dish for starters and a summer delight! Andhra style chutneys, especially vegetable based ones are common and regular in most of the kitchens in Andhra region. Tindora chutney is one simple and quickie recipe. This tindora chutney perks up any boring meal and would entice all tindora lovers.
There are a variety of recipes from all over the world that list Ivy Gourd as the main ingredient. It is often compared to bitter melon. The fruit is commonly eaten in Indian cuisine. Natives of Thailand, Indonesia, and other Southeast Asian countries also consume the fruit and leaves. Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C. It is eaten as a curry, by deep-frying it; stuffing it with masala and sautéing it; or boiling it first in a cooker and then frying it. It is also used in sambar, a vegetable and lentil-based soup.
Ivy gourd is rich in beta-carotene. Tindora contains a fabulous mix of complex carbohydrates, fibre, and a vast array of B vitamins and minerals. It is quite a valuable source of nutrients. New research shows that consuming 50 grams of kundru daily can help keep your blood sugar under check. A three-month study conducted by doctors at the Institute of Population Health and Clinical Research, Bangalore, has found that the common kundru, which looks like a poorer cousin of the tasty gourd parwal and has no particular gastronomic appeal, can reduce blood sugar levels in patients with mild diabetes.
Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable. Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber.
Tindora fry or Dondakaya Vepudu
Dondakaya Vepudu (Tindora fry) is a very popular Andhra style preparation where they are finely sliced deep fried and tempered with seasoning.
Tindora and chana masala
Tindora Chana dal is a curry prepared by using Tindora with Chana dal (Chickpea splitted seeds).
Tindora Ka Salan
Ivy gourds which are slit into four and dropped in the salan gravy. This dish is generally seen in most food joints in Hyderabad.
Stuffed Tindora Masala
Stuffed Tindora Masala – Small gherkins stuffed with a spicy masala and fry them until cooked.
Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari
Delectable, flavourful and appetizing dish made with the sweetness of coconut and crunchiness of cashewnuts combined with tindora.
Bharli Tondi Tindora Masala Maharashtrian
A typical stuffed tindora masala dish from the Maharashtrian cuisine.
Tindla Channa is a spicy Maharashtrian curry made with boiled pieces of Tindora or Ivy gourd cooked with desi channa blended together with coconut, roasted peanut and spices in spicy thick gravy. This is an authentic and traditional Maharashtrian style recipe that can be eaten as a side dish with dal rice, sambar rice, roti, chapatti or phulka.
Pointed gourd Parval nu Shaak
Parwal Nu Shaak is a typical Gujarati vegetable dish.
Stuffed Pointed Gourd Barwan Parval
Bharvan parval is a stuffed pointed guard its very delicious pointed guard slit and deseeded, blanched and stuffed with grated potato, dry fruits and cooked spice gravy it goes well with any roti, chapati.
Tindora or Dondakaya chutney is one of the most vital side dishes of India. Tindora cooked with excellent and simple spices along with some tempering given gives a remarkable taste to this spicy chutney. Dondakaya Chutneys are one of the most vital side dishes of India. There are so many varieties and variations in Tindora chutney.
Tindora or Dondakaya is a very common and widely used vegetable in most Indian kitchen, loved by many for its unique taste. Most of the above dishes are always tempting with its subtle magical flavours that allure our taste buds. It has always been a pleasant experience making a variety of Tindla or Tindora or Ivy gourd dishes to suit to customers taste.
Do try these recipes and delight your palate with different variations. To try more exotic dishes, do click on: https://www.vahrehvah.com
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VahChef Sanjay Thumma
Enjoy Cooking! Keep Smiling…