Stir Fried Ivy-Gourd | Tondalichi Bhaji

Ivy Gourd

In this post, I am going to share one of my favourite vegetarian recipe which is ‘Stir Fried Ivy-Gourd‘ or ‘Tondalichi Bhaji‘.

I enjoy my vegetarian meals as much as I enjoy non-vegetarian food. While talking about favourite vegetarian meals, I must say that my inclination is more towards pulses or lentils rather than leafy or other vegetables. And there are handful of vegetables, I enjoy making as well as eating – Ivy Gourd is one of them. My mom used to make this for our school tiffins and as a kid I never enjoyed it. But now I really love this recipe and it brings back my childhood memories. In UK, it’s not easily accessible but whenever I visit Indian grocery stores, make sure to pick it.

Ivy-Gourd, also known as Tondali/Tindora or Kundru in local language, is a tropical vine. It is grown in tropical climate like India and commonly found as a part of local cuisine. There are variety of preparations using Ivy Gourd – deep frying, stuffing, stir fried or even pickle can be prepared. At my place, we commonly prepare stir fried version and served with hot chapati or side dish. This is super easy, no onion- garlic recipe and vegan friendly as well. So, without further ado, let’s check the recipe of ‘Tondalichi Bhaji‘.

Ivy gourd


300 gms of Ivy Gourd

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp turmeric powder

Pinch of asafoetida

1&1/2 tbsp oil

Salt as per taste

1/2 cup water (only if required)

(This proportion serves 4-5 persons)


Thoroughly wash and pat dry Ivy gourds. Then thinly slice them, you can cut them either horizontally or vertically. I prefer vertical cut and thin slices. Discard red ones, which are ripe or matured. Only use those which are green outside and white from inside.

Take a thick bottom pan and heat it on high flame. Add oil into it, we’ll need somewhat more oil than usual for this recipe. Once oil is hot, add mustard seeds first into the hot pan. Once mustard starts spluttering, add cumin seeds into it. Next add asafoetida and chuck in sliced ivy gourd. Toss them for couple of seconds and add powered spices one by one. Season with salt and mix everything together. Cover with lid and cook on medium-high heat.

I try to avoid adding water while cooking. Let it cook with the steam itself and that’s why cover it. Stir it occasionally to avoid sticking to the pan. As I said, try to avoid water but if required then just add few splash, that’s it.

Ivy gourd will be cooked in next 10-15 minutes. If you like slightly crunchy then keep it that way, it tastes best with chapati.

Sometimes, I overcook it as I like slightly burnt version of this recipe as well.

Our stir fried version of Ivy gourd is ready. This is a perfect lunch box recipe and goes well with phulka or chapati. Also you can serve it as a side dish with dal-rice.

I hope you would love to try this recipe and will enjoy as much as I do. Let me know your feedback in the comment section. And if you like this recipe then do share it with friends and family.

Happy Cooking !!

Ivy Gourd

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