Tindora Fry also known as Dondakaya Vepudu in Telugu, is a simple & delicious Indian curry made with by stir frying thinly sliced tindora, 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. The use of some various Indian herbs & spices in tempering like curry leafs, heeng etc give it a distinct aromatic flavor.
There are many ways to prepare this dish, and the recipe might vary across various states and regions in India. This recipe is inspired by the South Indian version, especially from Andhra Pradesh and surrounding regions.
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; kovakka in Tamil; kundru, tendli, tondli in Marathi; kovakkai in Malayalam etc and ivy gourd or scarlet gourd in English.
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 and cut it into thin slices.
- 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 it fry it on medium-high heat for 3-4 mins to make it crispy.
- Then cover 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.
Tindora is a nutrient dense vegetable that is low in calories and rich in dietary fiber, beta carotene and other nutrients. It is also a good source of vitamins and minerals like vitamins A & C, and is a great addition to a healthy balanced diet.
Tindora fry is versatile dish that goes well a simple Indian meal of dal, raita and roti. It also tastes good with South Indian food combinations like Sambar-Rice, Curd Rice etc.
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.
To make tindora fry at home follow the detailed step by step recipe with photos posted below.
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Tindora Fry Recipe | Fried Tendli | Ivy Gourd
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Ingredients For Tindora Fry Recipe | Fried Tendli | Ivy Gourd
- 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 | Fried Tendli | Ivy Gourd
- Wash, rinse and drain the tindoras.250 gm Tindora (Ivy Gourd)
- Chop off the ends and cut them into thin slices lengthwise.
- 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.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
- Add the thinly sliced tindoras to the pan.
- 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
- Stir fry the vegetables on a high-medium flame for 3-4 minutes.
- Then cover with a lid and cook on low flame, stirring occasionally for 15-20 minutes till cooked.
- 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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