Tindora Poriyal | Ivy Gourd Fry | Tendli Subzi

Tindora Poriyal is usually a dish that is cooked at home and not a dish you will find in restaurants. What we love is the simplicity of this dish – the vegetable is the focus and since there are not any spices, we can really taste the vegetables and enjoy them.
Ivy Gourd also known as Tindora, Tondli, Tendli, Kovakai, Dondakaya, Kovakkai, different names in different regions. Tindora is a vegetable that reminds me of little baby cucumbers and just like cucumbers, they can be eaten uncooked. This was one of the vegetables, I gave to my kids as finger foods as toddlers and they loved it. Besides that, Tindora is high in antioxidants, good for blood pressure and diabetes so overall a vegetable you should not pass up and ignore.
This Kovakkai Poriyal is a recipe that is made mostly in Southern India and as mentioned in the video, the Kovakkai can be cut vertically or horizontally. It goes great with Curd Rice or with Sambar and Rice and some papad and pickle.

Scroll to the bottom for video

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4


Ivy Gourd – 1.5 lbs
Coconut Oil – 2 Tbsp
Dry Red Chili – 1 or to taste
Mustard Seeds – 1 tsp
Curry Leaves – 1 sprig
Asafoetida (Hing) – 1/8th tsp
Channa Dal – 1 Tbsp
Urad Dal – 1/2 Tbsp
Salt – to taste
Fresh Shredded Coconut – 1/4 cup or to taste


1. Wash and cut the Tindora according to preference.
2. In a skillet, heat Oil on medium heat.
3. Break a Dry Red Chili and allow Oil to heat up.
4. Add in the Mustard Seeds and allow them to splutter and pop.
5. Add in the Curry leaves.
6. Add in Asafoetida and Channa Dal. Cook for 30 seconds.
7. Add in the Urad Dal and cook for another 30 seconds.
8. Add in the cut Tindora and mix well.
9. Cook for approximately 10-15 min.
10. The Tindora will shrink and reduce and get a bit of charring.
11. Add Salt and mix again.
12. Add Fresh Shredded Coconut and give it final mix and serve hot.


1. When picking the vegetable, try and pick similar size so they cook evenly.
2. The more green, slim and firm, the better. Sometimes when we cut the Tindora, they are pink/ red inside, though still edible, they tend to be slimy so we try not to use them.
3. It is best to Salt only after the Tindora has cooked and reduced to avoid over-salting.

#Tindora #Poriyal #Tondli #Fry #IvyGourd
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8 thoughts on “Tindora Poriyal | Ivy Gourd Fry | Tendli Subzi

  1. Fri., 7/31/20

    Namaste to everyone,

    I am pleased to report that I made this dish for dinner this evening. Not having access to the type of cucumber called for I substituted Persian cucumber cutting each in half across the center, split those in half the long way and each half into quarters, ending up with short “spears” that were about bite-size.

    As for fresh coconut … not a clue where to find it unless you’re willing to buy a whole one, break it apart and scrape out the meat. I don’t think so! I used UNsweetened flaked coconut out of a bag. You can find it in almost any grocery store along with the regular sweet shredded variety.

    What surprised me the most was both kinds of dal NOT softening up as it cooked. But it did end up producing a pleasant nutty flavor and crunchy texture.

    Hope his helps. Be well and stay safe.

    1. Namaste Richard,

      Those sound like great substitutes!

      As for the Dals not softening up, we LOVE the nutty texture but if you don’t you can soak the dals for 30 min, drain them and then use them.

      Hope that helps. Happy Cooking!

    1. Hi AB,
      We just got them and the verdict is still out there ?
      We try not to do reviews but will try to remember to give you my feedback in a couple of months.
      Just send me a gentle reminder incase i forget ?
      Happy Cooking and thanks for your support ??

    1. Hi Sangeeta,
      Here in Frisco, Texas, we get it all the Indian Grocery stores (in the frozen section). We have also seen Unsweetened Coconut Flakes in some of the regular grocery stores in the frozen desserts section/Aisle.
      Hope that helps.

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