About this dondakaya fry or tindora fry recipe

Tindora Fry also known as Dondakaya Fry in Telugu, is a simple & delicious Indian curry made by stir-frying thinly sliced tindora (ivy gourd), tempered with various seasonings & spices. The dish is known for its spicy and slightly tangy taste, and crunchy texture resulting from stir frying the tindora.

Recipe highlights –

• Spicy, tangy and flavorful
• Authentic Andhra-style, South Indian recipe
• Quick and simple preparation
• Perfect for lunch or dinner
• Vegan & gluten-free

There are many ways to prepare tindora fry, and the recipe might vary across various states and regions in India. This dondakaya fry recipe is for the South Indian version, especially from Andhra Pradesh and surrounding regions. The use of various Indian herbs & spices for tempering like mustard seeds, curry leafs, asafoetida (hing) etc. give this dish a distinct aromatic flavor.

What is tindora?

Tindora is a small green colored vegetable which looks like a small baby cucumber. It is a crunchy vegetable with a slightly tangy taste, that grows on a vine in tropical regions. It is an affordable, healthy and tasty vegetable that is freshly available in abundance.

Tindora is known by many different names across India. The most common ones are dondakaya in Telugu; kovakkai in Tamil and Malayalam; kundru, tendli, tondli in Marathi etc and ivy gourd or scarlet gourd in English.

Tindora closely resembles another popular Indian vegetable, parwal (pointed gourd), but they differ in taste and culinary uses –

• Tindora is smaller, slender, and often stir-fried for its crunchy texture. In contrast, parwal is larger, has smoother skin, and is typically used in curries and stews for its soft, creamy flesh.
• Tindora has a slightly tangy flavor, while parwal has a mild, somewhat bland taste that absorbs the flavors of the spices and ingredients it is cooked with.

Main ingredients for making dondakaya fry

You will need the following main ingredients for tindora fry –

1. Tindora (ivy gourd / tendli / dondakaya) – Choose fresh green and firm tindoras or tendli for making this recipe. Tindora is thinly sliced before stir-frying to ensure even cooking and a crispy texture.
2. Mustard seeds – Used for tempering, mustard seeds add a nutty flavor and a slight pungency to tindora fry.
3. Curry leaves – Fresh curry leaves are an essential component for this tindora fry, imparting a unique, aromatic flavor typical of South Indian cuisine.
4. Spices – Asafoetida (hing), turmeric powder (haldi), red chilli powder and coriander powder impart the dish its characteristic spicy flavor.
5. Lemon juice – Sprinkle a few drops at the end for a slight tang.
6. Optional ingredients – You can add some roasted dry coconut and roasted peanuts to the dish for a really delicious flavor.

How to make tindora fry?

Tindora fry is really quick & easy dish to make, with just a few simple steps –

• First wash and dry the tindora or dondakaya. Trim the ends off and cut it into thin slices. Alternately you can cut it into small rounds.
• Then prepare the tempering, by adding cumin seeds, heeng (asafoetida), dry red chillies, curry leaves and green chillies in hot oil.
• Add the sliced tindora to the hot oil. Fry it on medium-high heat for 3-4 mins to make it crispy.
• Then cover the pan with a lid and cook on lower heat for 15-20 mins to cook it all the way through.
• Add some chopped coriander, drizzle some lemon juice and serve hot with roti or rice.

Serving suggestions

Tindora Fry can be served in various ways to complement different meals. It pairs excellently with steamed white or brown rice, making it a perfect side dish alongside dal (lentil curry) or other Indian curries.

Additionally, it can be enjoyed with Indian flatbreads like roti, chapati, or paratha for a wholesome and satisfying meal. For a light and healthy option, serve tindora fry with a simple salad or yogurt on the side.

Tindora Fry also works well as a side dish in a traditional South Indian meal, accompanied by sambar, rasam, or curd rice. Its crunchy texture and flavorful spices add a delightful contrast to the soft, creamy components of these dishes.

It is very easy to cook and required no special or fancy ingredients. The simplicity of this dish make is a great option for a weekday lunch or dinner.

Health benefits of tindora

Tindora, or ivy gourd, is a nutrient dense vegetable rich in vitamins A, B, and C, and minerals like potassium and iron. High in fiber, it aids digestion, regulates blood sugar, and supports heart health by lowering cholesterol and blood pressure.

Its antioxidants reduce inflammation, and it has antimicrobial properties. Tindora is low in calories, aiding in weight management, boosts immunity, improves skin health, and supports bone health with its calcium content.

To make tindora fry at home follow the detailed step by step recipe with photos posted below.

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Tindora Fry Recipe | Dondakaya Fry | Fried Tendli

Tindora fry or dondakaya fry is a delicious & tangy Andhra-style dish made by stir frying thinly sliced tindora tempered with various spices.

4.84 from 154 votes

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Recipe Info

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 65kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Fiber: 1g

Video

Ingredients For Tindora Fry Recipe | Dondakaya Fry | Fried Tendli

 

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• ▢ 250 gm Tindora (Ivy Gourd)
• ▢ 1 Teaspoon Cumin Seeds (Jeera)
• ▢ 1/4 Teaspoon Heeng (Asafoetida)
• ▢ 3-4 Whole Dried Red Chillies
• ▢ 1-2 Green Chillies
• ▢ 6-7 Curry Leaves
• ▢ 1/2 Teaspoon Turmeric Powder (Haldi)
• ▢ 1/2 Teaspoon Red Chilli Powder
• ▢ 1/2 Teaspoon Garam Masala
• ▢ 1/2 Teaspoon Coriander Powder (Dhaniya Powder)
• ▢ 3/4 Teaspoon Salt
• ▢ 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
• ▢ 1 Teaspoon Lemon Juice
• ▢ 1 Tablespoon Cooking Oil

Step By Step Instructions for Tindora Fry Recipe | Dondakaya Fry | Fried Tendli

 

1. Wash, rinse and drain the tindoras.
   250 gm Tindora (Ivy Gourd)
   
2. Chop off the ends and cut them into thin slices lengthwise. I've cut each tindora into 4 slices.
   
3. Heat some oil in a pan. Add cumin seeds & heeng (asafoetida) and fry till the cumin seeds start to splutter. Add dried red chillies, finely chopped green chillies and curry leaves.

   Optional – You can also add 1/4 cup peanuts and 2 tablespoons dessicated coconut and fry it in the oil for a flavor variation.
   1 Teaspoon Cumin Seeds (Jeera), 3-4 Whole Dried Red Chillies, 6-7 Curry Leaves, 1-2 Green Chillies, 1/4 Teaspoon Heeng (Asafoetida), 1 Tablespoon Cooking Oil
   
4. Add the thinly sliced tindoras to the pan.
   
5. Then add haldi, red chilli powder, garam masala, coriander powder and salt.
   1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Coriander Powder (Dhaniya Powder), 3/4 Teaspoon Salt
   
6. Stir fry the vegetables on a high-medium flame for 3-4 minutes.
   
7. Then cover with a lid and cook on low flame, stirring occasionally for 15-20 minutes till cooked.
   
8. Mix in some chopped coriander and a drizzle of lemon juice. Tindora Fry is ready. Serve it hot with any main course meal of roti or rice.
   1 Teaspoon Lemon Juice, 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
   

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