Tindora Fry Recipe | Fried Tendli | Ivy Gourd
Tindora fry is a delicious & tangy Indian curry made by stir frying thinly sliced Tindora tempered with various seasonings and spices.
Recipe Info
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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)
