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This quick Tindora Aloo Sabzi – Instant Pot Ivy Gourd and Potatoes is delicious, made with tindora (ivy gourd). This dish is satisfying, ultra-simple, refreshing, has a nice kick of heat without all the heavy fried flavors. Ivy gourd shines in this dish as a summer vegetable and has a wonderful seared flavor without getting gooey. All the ingredients including fresh ivy gourd can be found in Indian grocery store. 

Tindora Aloo Sabzi – Instant Pot Ivy Gourd and Potatoes

What is ivy gourd?

Ivy gourd is a tropical plant also known as also known as scarlet gourd and tindora/tendli. It is very popular in Southern India, West Bengal and north-eastern states of Assam.

How do I cut the potatoes and ivy gourd?

Firstly, trim off and discard the stem ends of the ivy gourd. Further, rinse the trimmed ivy gourd, pat them dry, and set them aside. Most importantly make sure to dry them. Extra water in the cooking process can lead to the slimy factor.

Rinse and peel the potatoes.

In addition, slice the potatoes and the ivy gourd into thin strips..for example like French fries. Each ivy gourd needs to be cut into 4 strips. The potatoes need to be cut into strips too, but slightly thicker than the ivy gourd.

What do I need to make Tindora Aloo Sabzi – Instant Pot Ivy Gourd and Potatoes?

Oil, ivy gourd, potatoes, mustard seeds, asafoetida, curry leaves, ground turmeric, ground cumin, ground coriander, serrano peppers, salt, Kashmiri chili powder and water.

Above all an Instant Pot ofcourse!

How do I make Tindora Aloo Sabzi – Instant Pot Ivy Gourd and Potatoes?

Firstly, select sauté on the instant pot and adjust to normal. Further, add oil to the pot. When the oil is hot add mustard seeds and asafoetida.

When the mustard seeds splutter, add ground turmeric, ground coriander, ground cumin, salt, kashmiri chili powder and water together. Give it a good stir.

Further, add chopped potatoes, ivy gourd, serrano peppers, and curry leaves. Stir well.

Press cancel. Secure the lid on and select manual/high pressure for 10 minutes. Quick release the pressure. 

Finally, transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Punjabi Dhaba Chicken Curry

Instant Pot Butter Chicken / Instant Pot Murg Makhani

Tindora Aloo Sabzi – Instant Pot Ivy Gourd and Potatoes

Shilpa

This dish is satisfying, ultra-simple, refreshing, has a nice kick of heat without all the heavy fried flavors. Cooked in the instant pot ivy gourd shines in this dish as a summer vegetable and has a wonderful seared flavor without getting gooey.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 3

Equipment

• Instant Pot

Ingredients

  

• 25 ivy gourd (tendli/tindora) (2 cups whole ivy gourd)
• 1 medium yukon gold potato (1 cup chopped)
• 3 tbsp oil of choice
• 1/2 tsp  mustard seeds   (rai)
• 1/4 tsp asafoetida  (heeng)
• 1/3 tsp ground turmeric    (haldi)
• 1/2 tbsp  ground coriander     (dhaniya powder)
• 1/4 tsp ground cumin    (jeera powder)
• 3/4 tsp salt
• 1 tsp kashmiri chili powder
• 1/4 cup water
• 2 Serrano peppers (small) slit lengthwise but still intact (optional)
• 9 curry leaves

Instructions

 

Prep

• Trim off and discard the stem ends of the ivy gourd. Rinse the trimmed ivy gourd, pat them dry, and set them aside. Be sure to dry them, extra water in the cooking process can lead to the slimy factor. Rinse and peel the potatoes. Slice the potatoes and the ivy gourd into thin strips..think French fries. Each ivy gourd needs to be cut into 4 strips. The potatoes need to be cut into strips too, but slightly thicker than the ivy gourd.
• Slit the Serrano peppers but keep them still intact.

Cook

• Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add mustard seeds and asafoetida.
• When the mustard seeds splutter, add ground turmeric, ground coriander, ground cumin, salt, kashmiri chili powder and water together. Give it a good stir.
• Add the chopped potatoes, ivy gourd, serrano peppers, and curry leaves. Give it a good stir.
• Press cancel. Secure the lid on and select manual/high pressure for 10 minutes. When done quick release the pressure. 
• Transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).

Notes

• On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5.
• If you cannot handle heat, I would recommend eliminating the Serrano peppers or reducing them to 1 instead of 2.
• If you like your tindora crunchy then please reduce the manual/pressure time to 7 minutes instead of 10 minutes. I personally like the potatoes and tindora to be soft but some people prefer a bite to it. It’s really a personal preference.

Keyword Easy Tendli Recipe, Gluten Free Curry, Indian Curry, Indian Tendli Curry, Instant Pot Ivy Gourd, Instant Pot Tendli, Instant Pot Tindora, Quick Tendli Recipe, Tendli, Tindora Stir Fry, Vegan Tendli, Vegeterian aloo curry