Stir Fried Masala Kundru (Ivy Gourd/Tindora)

Being of Pahari and Punjabi origin, kundru is one of those not so common vegetables which was constantly cooked in our home.

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I’m not sure if this vegetable is available in the Western part of the world. It is also known as ivy gourd, gentleman’s toes, tindora or kovakkai – depending on which part of India you are from.


Stir Fried Masala Kundru (Ivy Gourd/Tindora)

Serves 4Print This Recipe


1 ½ lbs kundru, cut lengthwise into quarters

1 tsp. jeera (cumin seeds)

½ tsp. hing (asafetida)

2 tsp. dhaniya powder, heaped

1 tsp. haldi (turmeric powder)

½ tsp. amchur powder (dry mango powder)

Red chili powder to taste

2 tbsp. garlic and ginger, minded together

1 ½ onions, finely chopped

Salt to taste




  • Heat 1 tbsp. oil in a wok or kadai.
  • Add jeera and hing and stir until seeds splutter.
  • Add the garlic and ginger.
  • Add the onions and sauté for about 7 minutes till they turn translucent.
  • Add the dhaniya powder, haldi, chili, amchur and salt.
  • Sauté for 2 minutes.
  • Add the sliced kundru and mix well.
  • Cover and cook for about 20 – 25 minutes until the vegetables soften.
  • Adjust seasonings and serve hot with rice or rotis.

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3 thoughts on “Stir Fried Masala Kundru (Ivy Gourd/Tindora)

  1. Ooooof, I remember this sabji… The memories of eating it at my naani’s just clicked through my head when I saw the last picture…They used to be this khatta thing I loved with chapatti… But for some reason had forgotten the name… isn’t it like parimal, pronounced parmal in our side? (I am from Kangra)
    I love pahari subjis… lasoode, lungdu, kundru….

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