Sorshe Diye Kundri – Ivy gourds or tindora cooked with mustard paste


The Bengalis are huge food lovers and take arrogance in their cooking.  In detail so fanatical are they concerning food that the man of the house goes to the marketplace daily to buy a fresh provide vegetables and fish which is a must in their every day menu.  The average of cooking is mustard oil which adds its own spiciness.  Another very significant item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are ready from chhena. A food, for the Bengali, is a custom in itself.  Bengalis use not only the huge contract of time thoughts about the food but too on its training and consumption. So here is the easy recipe:


  • Tendli halved lenghtwise 250 grams
  • Mustard paste 2 tablespoons
  • Oil 1 tablespoon
  • Onion seeds (kalonji) 1/2 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Salt to taste
  • Sugar to taste


  1. Heat oil in a non-stick pan and add onion seeds and sauté till fragrant.
  2. Add ivy gourd and sauté for a minute. Cover and cook for a few minutes, stirring once in a while.
  3. Add turmeric powder, salt and sugar.
  4. Mix well, cover and cook again for two minutes more.
  5. Add mustard paste and mix well. Cook for another minute. Serve hot.