Tindly, also known as ivy gourd or kundru, is a small green vegetable common in South Asian home cooking, valued for its mild, slightly crunchy texture that holds up well to quick, high-heat cooking. It's most often sliced into thin rounds or lengthwise strips and stir-fried with mustard seeds, curry leaves and a touch of chilli powder, a simple preparation that lets its subtle flavour and texture come through. Beyond the classic dry stir-fry, tindly also works in a light curry with tomatoes and onions, or stuffed with a spice mix and shallow-fried for a more elaborate side dish. Because it cooks quickly, it's a convenient vegetable for a weeknight meal when you want something home-style without long prep.

When selecting tindly, look for firm, bright green pods without wrinkled skin or soft patches, since these signs usually mean the vegetable is past its best and will taste more bitter. Smaller, younger pods tend to be more tender and slightly sweeter than larger, mature ones, which can turn seedy and tougher inside. Store unwashed tindly in a perforated bag or a loosely covered container in the vegetable drawer, where it should stay fresh for several days. Wash it just before cooking rather than in advance, since trapped moisture speeds up spoilage.

QuicKart delivers tindly fresh with free delivery across the UAE, making it easy to keep home-style vegetables in regular rotation.