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Tendli (Ivy Gourd) Subzi / Stir-Fry

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“I have started to make a conscious effort of trying out vegetables Ive never eaten before, so the other day I was at the market when I came across ivy gourd which looks like a mini gherkin, and though I’ve seen it my whole life at the grocer’s and in other people's plates, I’ve never had a chance to taste it. I bought about 1/2 a pound of it, and once home , searched on Zaar for recipes using all its different names - tendli, tindora, ivy gourd ... There wasn't a single one. So I set about the job of locating one on the internet...which was a huge task in itself! ( Recipezaar has spoiled us, hasn't it?)I quite liked this recipe from and the outcome of it..I'm hooked onto tendli for life now...Hmm.. I wonder which vegetable I'll try next....”

Ingredients Nutrition


  1. Heat a non-stick pan on medium heat and add the oil.
  2. Once the oil is heated, add the seasoning ingredients.
  3. When onions turn reddish, add the sliced tendlis and stir-fry on medium heat.
  4. Fry them until the skin puckers a bit. They will be a little soft but still crunchy to bite.
  5. Add salt and the rest of the dry masala. Sprinkle a generous amount of water and stir-fry.
  6. Cover and cook for 4-5 minutes. Adjust the spices.
  7. Add cilantro and lemon juice.
  8. Can be served with Chapatis or Phulkas.

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