Less is more. This tindora/ivy gourd recipe walks away a winner with the minimal of ingredients and a flavor to die for. I love the simplicity of this recipe and how comforting it is to the palate. Amchur or raw mango powder is what gives the tindora, a boost of flavor.
Today, its Amma’s recipe called Gutti Dondakaya (Stuffed Dondakaya). In Andhra we use dondakaya a lot in our cooking. You can also use the same method for cooking stuffed brinjals/egg plant.