Coconutty Tindora Fry
If you’re a fan of tindora, you’re sure to love this delicious coconutty tindora fry. It’s a simple recipe that makes a great side dish for any meal.
Tindora, also known as Ivy Gourd or Thondekayi, may not be a popular vegetable, but with the right recipe, you could learn to love it. It’s a crunchy and juicy vegetable that tastes similar to cucumber but is best eaten cooked.
Preparing tindora is easy – simply rinse them well, pat them dry, cut off the ends, slice them in half vertically, and store them in an air-tight container in the refrigerator. In the US, tindora may not be available in all grocery stores, but it can usually be found in Indian Groceries and is typically fresh.
Once you have your tindora prepped, this coconutty tindora fry can be made in under 30 minutes. The recipe is straightforward, and I hope you enjoy it as much as I do!
Coconutty Tindora Fry
Ingredients
- 15-20 tindora ends cut off then cut into halves vertically
- 3 tbsp peanut oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- ½ tsp urad dal
- ¼ tsp turmeric powder
- 1 tsp red chili powder or as taste
- 1 tbsp tamarind pulp
- Salt to taste
- 2 tbsp water
- ½ cup grated coconut
Instructions
- Heat oil in a pan over low-medium heat.
- Add mustard and cumin seeds, and allow them to pop and sizzle. Then add urad dal and fry until light brown.
- Add turmeric and red chili powder, sauté for couple of seconds on low heat, and transfer slit tindora slices into the pan. Sauté them for a few minutes.
- Add tamarind pulp and salt to taste. Stir to combine, cover and cook over low-medium heat for 15-20 minutes until the tindora is tender while stirring occasionally(and adding 1-2 tbsp of water if need be).
- Garnish with grated coconut and serve warm on the side of your meal. Enjoy!
Let me know if you tried this recipe by tagging a picture of your preparation on my Instagram @swaadista and using #swaadistarecipes.
Happy cooking, happy eating!