Tindora with Green Chana

2 Jun

Dondakaya Senagala Kura

Ivy gourd or little gourd is a small fruit eaten as vegetable in India. Here, tindora is chopped into small circles and added to talimpu. It is then cooked along with freshly shelled green chana. Finished with scraped coconut, tindora with green chana curry is quite simple and flavorful. Make sure to use fresh green chana as they induce a fresh starchy taste to the dish.
Makes: around 3 Servings


Tindora 20 – 25
Freshly Shelled Green Chana 3/4 Cup
Freshly Scraped Coconut 2 tbsps
Turmeric Powder a pinch
Green Chiles 2
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Remove stems, wash and chop the green chiles.
Wash, remove ends and chop tindora into thick circles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, tindora, green chana, turmeric powder and salt.
Sprinkle a tbsp or two of water and cook covered for around 5 minutes.
Uncover and fry on medium flame till tindora turns brown around edges and green chana is cooked from inside.
Stir in scraped coconut and remove from heat.
Serve tindora with green chana over plain steamed rice or wrapped in a roti or chapati.
Notes: Make sure tindora is fried properly.

Suggestions: If tindora feels raw, add a tbsp of water to the pan and keep covered till cooked.
Variations: Add a tsp of grated raw mango for a taste of sourness. For other simple tindora recipes, check Tindora with Onion, Ivy Gourd with Ginger.
Other Names: Kovakkai Fry, Ivy Gourd with Fresh Green Chickpeas.


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