Oven Roasted Tindora/Ivy Gourd/Kovakkai

I absolutely love using the oven to roast veggies. It is low in fat, is very easy to make, hands free and the results are crispy yummy veggies. I have tried so many veggies by roasting them in the oven, and I have not disliked even one of them. If you are thinking about oven roasted veggies, try from my list below:

Now, adding to the above list, I have tried oven roasting Tindora or Kovakkai. Tindora is a very healthy vegetable and often found as growing as a weed in India. The ripened tindora is often loved by birds, especially parrots. When I was in India, I used to have a green Indian Parrot as a pet, and used to feed it ripened tindora. I wasn’t a big fan of tindora back then. I was exposed to the myriad use of tindora when I used to work in Bangalore – where it was used in sambar, palyas and other subzis. I grew to love tindora during my time there. I make it atleast once every month these days, and recently discovered that oven roasting this vegetable, really makes it crispy and tasty. Here is the recipe.

1/2 lb tindora
2 tbsp olive oil
1 tbsp sambar powder
1 tsp cornstarch(optional)
1/2 tsp turmeric
1 tsp salt, or to taste

Wash and pat dry the tindora. Trim off the ends and quarter the tindora. Pat dry the sliced pieces.

Preheat the oven to 425 degrees.
In a bowl, mix the oil, sambar powder, turmeric, salt and cornstarch if using. Toss the sliced tindora in this mixture. Line a baking sheet with foil and spread the seasoned tindora in a single layer on the baking sheet. Place in the oven and bake for 20-25 minutes, shaking once in between to bake evenly. You will see the ends curl and the tindora shrink in size. Remove from oven, taste, sprinkle more salt while warm – if needed. Serve as a side for rice.

Verdict: Tindora is considered a diabetic friendly vegetable and preparing it this way ensures it retains all the nutrients without adding excess fat. The veggies were crispy and crunchy and perfectly roasted. One more veggie added to the roasted vegetable repertoire..a tasty addition.:)

Sending this to Bake Fest #8 – event series by Vardhini.

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  1. Thank you, this is delicious. I had bought them for my sambar but when they started to soften a bit, I dashed this recipe off in 15 min prep time.

    As a note to others, they are probably crisper if patted dry. I made mine in a hurry. Will pat next time, or probably put them in a kitchen towel and roll them gently b/c I’m impatient in the kitchen 🙂

    Your photos of them are so inviting that if I can get mine like that they’ll be a finger food at my next party.

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