Tindora | Ivy gourd | Tondekayi aloo curry | dondakaya curry recipe

Learn how to cook ivy gourd | Tindora and potato curry. It tastes great and can be served with roti, Chapati and Rice, adding potato will gives the good taste to the tindora curry, prepare it in few easy and simple steps

Course curry,
Cuisine South Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Serving
Author Shubha Sharon


  • 250 grams tindora/ivy gourd chopped
  • 1 large potato chopped
  • 1 medium size tomato chopped
  • 2 tbsp oil
  • 1 medium size onion chopped
  • 2/3 cup fresh coconut chopped
  • 1 inch ginger
  • 6 garlic cloves
  • 1 inch cinnamon
  • 3 cloves
  • 1 tbsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • few coriander leaves
  • few curry leaves
  • salt to taste
  • water as required


  1. In a jar add fresh coconut, cinnamon, cloves, ginger, garlic, coriander leaves, ¼ cup of water and blend to smooth paste
  2. Heat oil in a pan, add onion , curry leaves fry for a minute on medium flame, soften the onion
  3. Now add potato, tindora/ivy gourd fry for a minute, then cover lid and simmer for 1 minute
  4. Add turmeric powder, salt to taste, red chilli powder, coriander powder mix well, then add blended masala and mix well, saute for a minute, stir in between
  5. Add 2 cups of water, mix well cover the lid and simmer for 5 minutes on medium flame
  6. Add tomato and mix well, cover the lid and simmer for 2 minutes
  7. Now tomato is soft mix well, turn off the flame and serve hot with puri, rice, roti or chapati

Recipe Notes