Aloo Tindora Sabzi

Aloo Tindora Sabzi is a simple yet very satisfying and delicious potato and ivy gourd dry curry.

Aloo Tindora

Aloo tindora is a simple yet very delicious potato and ivy gourd dry curry. It tastes absolutely lip smacking wonderful with ghee smeared chapatis.

There are many versions of this dish, some people made it semi-dry gravy with tomatoes and onions while others make it completely dry curry without onions and tomatoes. This recipe is the way I make it at my home. The best part is it takes only a few minutes to prepare and the taste is mind-blowing.

Ingredients Needed for Aloo tindora

• Tindora/Tendil/Ivy gourd: Fresh ivy gourds, make sure they are not overripe with hard seeds.
• Potatoes: Medium-sized or baby potatoes cut into slices.
• Spices: A minimal spices like turmeric, salt, red chili, mustard seeds, curry leaves, dry whole chilli.
• Oil: For sauteeing

How to make Aloo Tindora

Heat oil in a pan and add mustard seeds, curry leaves, dry whole chilli and asafoetida. Stir for a minute.

Add green chilies and mix well. Add tindora and potatoes. Cook covered until both veggies are done. Stir occasionally.

Now add all the spices powder and salt. Mix well and cook for 2-3 minutes more. Remove from heat and serve hot with chapati.

Like aloo tindora, try these recipes….

• Bharvan Tindora |Stuffed Ivy gourd
• Everyday Lunch Thali
• Gujarati Thali
• Aloo Matar Sabzi
• Punjabi Aloo Beans

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Lobia Curry and Aloo Gajar Matar and the best ones’s Bharva Bhindi.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Aloo Tindora

Sapana Behl

A simple yet very satisfying and delicious potato and ivy gourd dry curry.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Lunch

Cuisine Indian

Servings 4 People

Equipment

• Saucepan

Ingredients

  

1x2x3x

• 200 gm tindora/Tendril/Kundru cut in lengthwise slits
• 2 potato cut into slices
• 2 green chilies chopped
• few curry leaves
• 1 teaspoon mustard seeds
• 2-3 dry whole red chilli
• a pinch asafetida/hing
• 1 teaspoon amchoor /dry mango powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• salt to taste
• 2 tablespoon oil

Instructions

 

• Heat oil in a pan and add mustard seeds, curry leaves, dry whole chilli and asafoetida. Stir for a minute.
• Add green chilies and mix well.
• Add tindora and potatoes. Cook covered until both veggies are done. Stir occasionally.
• Now add all the spices powder and salt. Mix well and cook for 2-3 minutes more.
• Remove from heat and serve hot with chapati.

Keyword aloo parmal ki sabzi, aloo tindora, aloo tindora sabzi, how to make aloo tendil sabzi, potato ivy gourd

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Aloo Tindora and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl