If you enjoy tindora, you will relish this delicious coconut-rich tindora stir-fry.
Tindora, also known as Ivy Gourd or Thondekayi, is not a widely popular vegetable, but with the right recipe, you will certainly enjoy it. It’s a crispy and succulent vegetable with a taste akin to cucumber, but it’s best enjoyed when 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 airtight container in the refrigerator. In the US, tindora is not 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 coconut-rich tindora fry can be made in under 30 minutes. The recipe is straightforward and serves as a wonderful side dish for any meal.
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
Ingredients
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!
Here’s another delicious tindora recipe that must try: Thondekayi Fry
Swaadista 
Leave a reply to Air Fryer Tindora – Swaadista Cancel reply