Tindora/Ivy Gourd Roast | Roasted Tindora/Ivy Gourd Recipe (How to make Spicy & Crispy Tindora/Ivy Gourd Roast)

Spicy and Crispy Tindora/Ivy Gourd Roast

My love for Tindora or Ivy Gourd grows more with each passing day. Not only I am a great fan of its crunchy texture and taste, I have many fond memories of my childhood days spent with my sister under the shade of its beautiful green vines where we shared our joys, sorrow and many secrets. I had lost the count for number of times I had spent reading my favourite childhood comic books under the shade of it’s think vines and lazily picking some very tender, small Ivy gourds and eating them lying on the blanket. Whenever I cook with these little green gems, I fondly remember the times we spent lying under the shades of these vines beautifully spread across guava tree in my parents’ vegetable garden. Isn’t it interesting how simple and everyday fruits and vegetables can create such fond and happy memories!

Cooking with Ivy Gourds is always fun as its one of versatile vegetables that compliments many aromatic spices used in cooking it. And yet it manages to retain its crunch and taste. Ivy gourd is a very popular vegetable in south India and also in some parts of eastern Indian states. From simple stir fries to delicious and complex gravy based dishes, there are many mouth watering recipes for cooking these little gems. The simple Tondekai/Tindora stir fry with or without peanuts or with cashews and the creamy Tondekai Huli Menasina Kodhel (a coconut based spicy gravy dish laced with garlic tadka/tempering) are my absolute favourites. The recipe I am sharing with today is really simple and takes just few minutes of your time. It’s all to do with quick preparation as the cooking is done in an oven.

Spicy and Crispy Tindora/Ivy Gourd Roast

The quote ‘Less is more’ is applied to this recipe of Spicy and Crispy Tindora/Ivy Gourd Roast. Just handful of freshly ground aromatic Indian spices and the end product is one of the best tasting side dish. Thin strips of crunchy ivy gourds are generously dusted with few selected spices and then roasted in oven. Some twenty plus minutes later you have this delicious bowl of crunchy and spicy Tindora/Ivy Gourd Roast to jazz up any boring meal. Best way to serve it is with plain rice, dollop of Ghee (Indian clarified butter) and a bowl of hot Rasam (South Indian tomato soup) or with simple Dal (creamy lentil soup) and freshly made Indian flatbreads. Why not wear your creative cap and get little creative with serving this spicy Tindora/Ivy Gourd Roasts? Simply serve it as a stuffing for sandwich or warps with a spoonful of sour cream and some salad leaves.

Green lil gems: Tindora/Tondekai/Tendli/Ivy Gourd

A close-up: Tindora/Tondekai/Tendli/Ivy Gourd

Tindora/Tondekai/Tendli/Ivy Gourd: Cut into thin stripes for roasting

Tindora/Tondekai/Tendli/Ivy Gourd: Generously dusted with aromatic spice mixture

Tindora/Tondekai/Tendli/Ivy Gourd: Before oven roasting

Tindora/Tondekai/Tendli/Ivy Gourd: After oven roasting

Spicy and Crispy Tindora/Ivy Gourd Roast

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Spicy and Crispy Tindora/Ivy Gourd Roast or Roasted Tindora/Ivy Gourd (Ivy gourds generously dusted with Indian spices and spice mix and oven roasted)

Prep Time: 10 mins
Cooking time: 25-30 mins
Serves: 4-6 people
Shelf Life: About 3-5 days when refrigerated
Recipe Level: Easy/Beginner
Spice Level: Medium to Hot
Serving Suggestion: As a side dish with Rice and Rasam/Dal

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Ingredients:
24 Tindora/Tonkekai/Tendli/Ivy Gourds
1 tbsp Oil
Salt to taste

Spices Used:
½ - 1 tbsp Rasam Powder (Adjust acc to taste)
½ tsp Jeera/Cumin Powder
1 tsp Coriander Powder
½ tsp Turmeric Powder
1 tsp Amchur Powder/Dry Mango Powder (Optional)

Spicy and Crispy Tindora/Ivy Gourd Roast

Another close-up: Spicy and Crispy Tindora/Ivy Gourd Roast

And this one is for you: Spicy and Crispy Tindora/Ivy Gourd Roast

Method:

1. Pre heat the oven at 180 deg C. Line the baking sheet or tray with parchment paper or aluminium foil and keep it aside.
2. Wash, rinse and trim the ends of Ivy Gourds. Slit them in the middle and then cut each half into two pieces. Place them in a large mixing bowl.
3. Add all the spice powders along with oil and salt to taste and mix them all well so that every piece of Ivy Gourd is coated well with spices.
4. Place them on a single layer on baking sheet/tray and place it in the middle of the oven. Set the timer for 15 minutes and let the Ivy gourds to cook.
5. After 15 minutes, remove the tray and turn over the Ivy gourds and put it back in the oven for another 7-10 minutes on top rack.
6. Once cooked, remove from the baking sheet/tray and transfer to serving bowl. Serve this crisp, delicious and seriously addictive Spicy and Crispy Tindora/Ivy Gourd Roast with plain Rice and Rasam/Dal topped with a dollop of Ghee. Heaven!

Spicy and Crispy Tindora/Ivy Gourd Roast

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Sia’s Notes:

• Rasam powder is easily available in any Indian grocery stores.
• You can also substitute this Rasam powder with any Garam Masala or Kitchen King Masala for different flavour.