The gentleman’s toes – Tindora

Fresh Green Tindoras

I first ate Tindora at a South Indian friend’s dinner party. It was crispy and fried in lots of spicy red pepper and masalas. Back in Punjab/Northern parts of India, one never sees let alone tastes this vegetable and I am sure there are people out there who don’t even know it exists. My friend told me that her younger sister had defective vision and she used to eat a couple of raw tindoras every morning for a few months and as a result her eyesight immensely improved. After some research I found that Tindora/tendli/Ivy is rich in beta- carotene, a provitamin A we all know required for healthy vision. It also has a very low glycemic index thereby makes an excellent food of choice for diabetics.

Since the dinner at my friend’s place, tindora has become a regular in my menu. This is my sweet and tangy version with  lots of onions.
Preparation and cooking time: 30 minutes 
  • ½ pound Tindora washed and cut into quarters
  • 1 tsp mustard seeds
  • 1 medium onion sliced lengthwise
  • 2 green chilies slit lengthwise
  • 5-6 fresh curry leaves
  • 1 dried whole red pepper broken into halves
  • ¼ tsp turmeric
  • ½ tsp Garam masala
  • ¼ tsp Black pepper
  • ¼ tsp amchoor
  • ¼ tsp sugar
  • Salt to taste
  • oil


  • Heat oil in a pan, add mustard seeds, whole red chili and let them splutter. 
  • Add green chilies, onions and curry leaves and sauté them till they turn light pink. 
  • Now add turmeric, black pepper, and salt and garam masala. 
  • Let these masalas cook for a minute then add tindora to it. Mix well. Add 4-5 tsp of water. Cover and cook on medium for 15 minutes till it is tender. 
  • Add sugar, amchoor and cook in open for another 5-7 minutes. 
  • Serve with rice or chapattis.