Ivy Gourd (or Tindora or Dondakayyi) is a tropical vine that is indigenous to Africa and Asia. It is rich in beta-carotine. It is very easy to cook. The two most common recipes that my mother liked to make were either the tindora fry or steamed tindora curry. A third alternative occasionally was to make chutney when the tindora was too ripe to make curry.
I rarely make tindora fry, so often I end up steaming the tindora and lightly sauteing with some onion and spices. Frying not only takes too much oil, but also to fry the vegetable to the right crispiness without burning requires patience. Many a time, I have seen my mother patiently standing by the stove, frequently mixing with a spatula, to preventing burning.
Here’s an alternate way to cook the tindora that does not need the constant attention and also uses less oil.
2 lbs tindora
1 medium onion
1/2 tsp turmeric
1-2 tsp red chilli powder
salt to taste
Pre-heat oven to 375 degrees.
Rinse and trim the edges of the timdora. Halve or quarter the tindora based on thickness of the tindora and place in a baking dish. Peel and slice the onion, and add to the tindora. Generously drizzle with olive oil. Add turmeric, chilli powder and salt to taste. Gently toss the ingredients.
Bake for an hour and fifteen minutes to an hour and a half. Halfway through remove from the oven and toss and return back to the oven.
Serve warm with rice or roti.