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Indian

Jain Tindora Masala

Tindora masala cooks ivy gourd in a dry tomato masala, made without onion or garlic.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Jain Tindora Masala

35 mintotal

Prep 15 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Twenty-five minutes. Most of it is the covered stretch that softens the tindora; the open frying at the end is what dries it out again.

Method

  1. Heat oil in a wide pan or kadhai. Add cumin seeds and asafoetida. Let them crackle.

  2. Add the sliced tindora (ivy gourd). Toss well so they are coated with oil.

  3. Add turmeric powder and salt. Mix, cover with a lid, and cook on low heat for 10 minutes, stirring occasionally to prevent burning.

    10 min

  4. Once the tindora is mostly tender but still retains a slight crunch, remove the lid.

  5. Add chopped tomatoes (if using), red chilli powder, and coriander powder. Sauté open on medium-high heat for 5 minutes. This roasts the vegetables and dries up any excess moisture.

    5 min

  6. Add the dry mango powder (amchur) at the very end to provide a tangy kick. Toss well.

  7. Garnish with fresh coriander and serve.

How to tell it's done

Dry, wrinkled, lightly roasted gourd strips coated generously in a tangy and spicy masala dust.

Getting it right

Tip

Do not add water while cooking Tindora. Cooking it in its own steam first, and then open-roasting it, ensures it doesn't become slimy.

What to serve it with

A classic dry sabzi for tiffins, perfectly paired with Dal Fry and hot Chapatis.

Common mistakes

The tindora is bitter.
Slice each one and discard any with orange or red flesh inside. A ripe ivy gourd is bitter and soft, and one of them will spoil the whole pan — this is why they are usually sliced before cooking rather than after.
It ends up soggy.
Take the lid off for the last five minutes and let the moisture cook away over a higher flame. This is a dry sabzi; covered to the end, the tomato water stays in the pan and the pieces go limp.

Substitutions

  • Amchur can be replaced with a squeeze of lemon added off the heat, though the dry powder suits this dry sabzi better. Goda masala or garam masala can go in at the end if you want it rounder. Keep the asafoetida — in a dish cooked without onion or garlic it is doing their work.

Storing and reheating

Keeps three days in the fridge and travels well in a lunchbox, which is much of the reason it gets made. Reheat in a pan rather than a microwave to keep it dry. It does not freeze.