I used to eat fresh, raw Tindora, when I was young, but now my son does that. Whenever I wash Tindora for cooking and put them in towel for drying, my son tries to sneak in and get ataste of it. We all love crunchy fried Tindora/kundaru with Toor dal, roti and rice. Ivy gourd/Tindoora
is rich in fiber,vitamin B, and iron and may help relieve occasional constipation and normalize blood sugar.
So, enjoy this healthy vegetable with some super easy steps.
1 lb/500 gm Tindora/Kunduru/Ivy gourd 1. Wash Tindora properly because we will not skinning it. After washing them properly in running water, let them dry on a paper towel or wash cloth. 5. When ajwain started to turn dark brown, add turmeric. 6. Saute for about 2 minutes,now add long cut Tindora to the pan. Mix it with spices and close the lid, put the flame on medium-low side. 7. Open lid after 6 to 7 minutes and stir the vegetable and check one piece of tindora to see if it is soft or not. Garnish with green cilantro and serve with dal and chapti or rice. Note: If you want to add onion and potatoes, that will go well with it too.I will try to post that recipe 
Ingredients
1 tsp dhaniya/coriander powder
1/2 tsp amchur /dry mango powder
1 tsp Ajwain seeds/bishop seeds
1/2 tsp Haldi/ Turmeric Powder
pinch of Heeng/asafoetida
1 tbsp oil
1/2 tsp Garam masala powder
1 or 2 green chili as per your tasteInstructions
2. Now, cut each Tindora/kundaru in long 4 parts. See ingredient's picture for how cut Tindora will look like.
3. Next, In a pan, heat the oil in medium flame. Now add ajwain, green chilies and heeng inside the pan.
If it is not soft then cover the lid for another 3-4 minutes.
8. If Tindora seems cooked, add salt, coriander powder, dry mango powder, Garam masala and mix well.
9. Stir fry it for 4-5 minutes and yummy healthy tindora is ready to serve.
soon too. Enjoy!!!
