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Fresh Tindora, also known as Ivy Gourd, Kundru, Kovakkai and Dondakaya, is a small green vegetable popular in South Indian and Gujarati cooking. Its firm texture and mild flavour work especially well in quick stir-fries, dry curries, masala dishes and pickles. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Slice tindora into rounds or lengthways for Tindora Fry with mustard seeds, curry leaves, turmeric and chilli. Add it to onion-and-tomato masala for dondakaya curry, cook it as a Gujarati-style dry sabzi, or use it in rice dishes and pickles. Cook uncovered over medium-high heat when you want to retain more bite.
Do I need to peel tindora?
No. Wash it thoroughly, trim the ends and slice or halve it for your recipe.
How do I keep tindora from becoming soggy?
Cook it uncovered over medium-high heat, avoid adding excess water and stir regularly until it reaches your preferred texture.
Can tindora be frozen?
For better texture, cook it first, cool completely and freeze in a suitable container.
