Tindora (ivy gourd / tendli / kundru) are small, striped, olive-shaped gourds that are best when sliced thin and fried until crispy — a Gujarati and Maharashtrian favorite. The crunch of well-fried tindora is addictive. Also cooked as a simple sabzi with peanuts and coconut.

Crispy When Done Right

• Fresh tindora (ivy gourd / tendli)
• For crispy stir-fry, sabzi
• Gujarati and Maharashtrian favorite
• Slice thin, fry until crispy

How to Use

Wash, trim ends, slice thin (about 3mm). Stir-fry on high heat with oil, mustard seeds, turmeric, and salt until crispy and golden. Do not overcrowd the pan — cook in batches for maximum crispiness.

Frequently Asked Questions

How do I get them crispy?
Slice thin, use enough oil, cook on high heat, and do not crowd the pan. Patience is key — let them crisp without stirring too much.

Can I eat them raw?
Edible raw but much better cooked. Raw tindora is bland — cooking brings out the flavor.

How to pick good tindora?
Firm, bright green with clear white stripes. Avoid soft, yellowing, or oversized ones (those are seedy).

Fresh produce.