Braised Ivy Gourd
20 Min

Braised Ivy Gourd

Also called tindora is native to many parts of India but most popular in Gujarat and Bengal. It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta. The mustard oil heat balances nicely with the sweetness of the coconut milk. You can usually find tindora in Asian grocery stores. 
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Cook Time

20 Minutes



Step 1
Heat the mustard oil and pop the mustard seeds. Add the sliced tindora, salt, and turmeric. Let it cook for a few minutes until the tindora has a slight char.
Step 2
Add the coconut milk, serrano and ginger. Stir to combine. Cover and cook for 10 minutes.
Step 3
Take the tindora off the heat and sprinkle with amchur, coconut, and cilantro before serving.
2 1/2 cups tindora (ivy gourd), sliced lengthwise
3 tablespoons mustard oil
1 teaspoon black mustard seeds
1 teaspoon sea salt
1/2 teaspoon ground turmeric
1/4 cup coconut milk
1 serrano pepper, diced
1 tablespoon ginger purée
1 teaspoon amchur
2 tablespoons fresh minced coconut
2 tablespoons cilantro, ribboned

Notes & Variations

  • Instead of amchur, add lemon juice.
  • Instead of coconut milk, add 1/2 cup of freshly diced tomatoes.
20 Min

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