Tindora Batata Sabji | Ivy Gourd Stir-Fry

5 from 1 vote

An Indian stir-fry made with ivy gourd and potatoes, this Tindora Batata sabji is perfect to serve with rotis, parathas or rice.

It comes together in minutes and needs only a handful of masalas.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 189kcal

Author: Smruti

In a pan heat oil. Once hot, add mustard seeds and asafetida. Let the mustard seeds pop.
Next add cumin seeds, curry leaves and green chili. Let the seeds pop.
Add the sliced ivy gourd (tendli) and mix well. Cover and let it cook.
Open the cover and add red chili powder, turmeric powder and salt. Mix well.
Cook for another 8-10 minutes. Then, add potatoes and garam masala. Mix well.
Cook covered for 6-8 minutes till the potatoes soften. Add dhania jeera powder and mix well.
Add lemon juice and turn down the flame. Season with cilantro leaves.
Enjoy with rotis or parathas and rice.

Cut the tendli of even size to ensure they cook at the same time. The potatoes can be slightly bigger as they cook faster and will not disappear in the tendli.

Adding some shredded coconut at the end of the cooking process is a great idea too. Add or skip based on preferences.

To make the sabji spicy, increase the amount of green chili. Increasing garam masala will not yield a spicy one. It will simply overload the masalas.

Adding ginger, garlic or other masalas does work too. I like to use just garam masala and basic spices for this recipe.

To make the sabji with some gravy, add some water while cooking and do not burn it completely. The masalas and water will yield a semi-thick gravy.

The sabji can be enjoyed off the stove or later. Heat for a couple of minutes in the microwave or on the stove before serving. This tindora batata sabji works really well for meal prep. It is great for lunchbox too.