[vegetarian cook's diary]

Coccinia grandis – Die-eat[ing]-this

Tindora nu saak

How did I manage to think about this? Or did I think?

Tindora (or Ivy Gourd in English) and potato curry is the traditional Gujarati dish. Tindora is rich is beta-carotene and as per wikipedia got these medicinal benefits:

“The juice of the roots and leaves is used in the treatment of diabetes. The leaves are used as a poultice in treating skin eruptions. The plant is used as a laxative. It is used internally in the treatment of gonorrhea. Aqueous and ethanolic extracts of the plant have shown hypoglycaemic principles.”

So diabetes or not, you can die eat[ing] this.


  • 0.92 lb of sliced tindora (see pics)
  • 2 med white potatoes sliced
  • 0.5 tsp cumin seeds
  • 0.5 tsp mustard seeds
  • ~1/3rd turmeric powder
  • ~1/3rd chilli powder
  • ~1/3rd dhana-jeeru powder
  • ~1/3rd garam masala powder
  • ~0.5 tsp salt
  • 1 TBSP oil (used Olive oil because that’s what I got)
  • ~1 cup water
  • 1 long green chilly chopped
  • 4 curry leaves

Garnish ingredients:

  • about 1 TBSP plain yogurt
  • about 1TBSSP chopped cilantro

What did I do?

  1. Heated the oil
  2. Added cumin seeds and mustard seeds when oil was hot enough so that they crackled when added
  3. Added potatoes and cooked them covered (stirring occasionally) till tender
  4. Added sliced tindora and cooked covered (stirring occasionally) till tender
  5. Added the spices and condiments about half way thru (5-10 min)
  6. Garnished this with yogurt and cilantro
  7. Served with parathas (indian bread)

Njoyed it!!!

Inspiration: Traditional dish from Gujarat, India

Nutritional Fact: No clue….yummy!!


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