Tindora Sabzi
30 Min

Tindora Sabzi

Emerging wisdom is indicating that to maintain a healthy gut flora, diversity of diet is just as important as what we eat. The sheer variety of produce in an Asian grocery store from half a dozen varieties of Bok choi to other leafy greens or a whole jackfruit may seem daunting. But this is when trips to stores from other cultures can become an exciting adventure and keep in mind, it’s only food. If you don’t like it, don’t buy it again. In Indian grocery stores, aside from the umpteen aromatic spices and lentils you can peruse through, varieties of intriguing squashes can be found that resemble neither zucchini nor butternut squash. One such tender squash with a delicate burst of flavor is the tindora, or the ivy gourd. They are size of your finger, need a quick light braise, and are packed with fiber and phytonutrients.


This sabzi (which simply means cooked vegetable) is inspired by the cuisine of Gujarat. Enjoy it with dal, a lentil stew, and rice. Here is to starting the new year off with a fruit or vegetable you have not tried before…

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Cook Time

30 Minutes



Step 1
In a large sauté pan or wok over high heat, warm the olive oil and pop the cumin seeds. This should take only a few seconds, immediately after adding the onions and potatoes. Sauté on high for 3 to 4 minutes or until they begin the sweat. Lower the heat to medium, add the tindora, salt and turmeric, and continue cooking for another 4 to 5 minutes or until the onions are slightly brown and the tindora halves have a bit of a sear. Stir in the ginger, coriander seeds, red chile powder, and jaggery. Cover the pan and turn the heat off. Let the residual heat and steam continue cooking the sabzi for another 10 to 15 minutes.
Step 2
Squeeze lime juice over it along with cilantro and serve.
4 tablespoons olive oil
1 teaspoon cumin seeds
1/2 cup minced red or white onion
4 medium red potatoes, cut into half-moon slices
1-pound tindora, sliced in half lengthwise
2 teaspoon sea salt
1 teaspoon ground turmeric
3 tablespoons unpeeled minced ginger
2 teaspoon crushed coriander seeds
1 teaspoon red chile powder
1 tablespoon grated or crumbled jaggery (optional)
Juice of half a lime
Handful of minced cilantro

Notes & Variations

  • The sabzi can be served warm or at room temperature.
  • Jaggery is unprocessed raw palm sugar and is sold in most Indian markets in blocks.
  • To crush coriander seeds, lightly roll them with a rolling pin.
30 Min

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Why not make it a meal?

Here are two other recipes that will go well with this sabzi, give them a go!