Indian Tindora Masala

This aromatic tindora masala transforms humble ivy gourd into a flavorful, comforting dish with warm Indian spices, tomatoes, and a touch of honey. Perfect for weeknight dinners, this forgiving recipe simmers to tender perfection while you handle other tasks.

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Course: Main Course, Side Dish

Cuisine: Indian, Vegetarian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Calories: 185kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

1 lb tindora ivy gourd, sliced
4 tbsp canola oil
1 large onion sliced
2 medium tomatoes chopped
2 tsp minced garlic
1/4 cup water for spice paste
3/4 cup water for cooking
1 tsp chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
Kosher salt to taste
1 tbsp honey
1 tbsp ghee
Fresh coriander leaves chopped

Instructions

Heat canola oil in a large skillet over medium-high heat. Add sliced onions and sauté for 15 minutes until light golden brown.
Add minced garlic to the onions and cook for 5-7 minutes until aromatic and fragrant.
Stir in 1/4 cup water along with chili powder, turmeric powder, coriander powder, and cumin powder. Cook for 3-4 minutes to bloom the spices.
Add salt and chopped tomatoes to the spice mixture. Cook for 10-12 minutes until the oil begins to separate from the mixture.
Add sliced tindora and mix well to coat with the spice mixture. Pour in 3/4 cup water, cover the skillet, and simmer for 40-45 minutes until tindora is tender.
Remove the lid, add honey, ghee, and chopped fresh coriander. Cook uncovered for 3-4 minutes, then serve hot.

Notes

Slice tindora uniformly for even cooking throughout the long simmer time

Don't skip the 15-minute onion cooking step as it builds the flavor base for the entire dish

The recipe is very forgiving - adjust spice quantities to your preference without worry

If tindora isn't available, substitute with okra or small eggplant, adjusting cooking time as needed

Make ahead by completing through step 4, then refrigerate up to 2 days before adding tindora and finishing

Serve with basmati rice, plain yogurt, or warm paratha for a complete meal

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