Tindora Fry
Tindora Fry Recipe is a North Indian-style spicy stir-fried Ivy gourd sabji. Make it using my easy recipe and serve it for your everyday meals with rice or roti.
Here are some more everyday sabzi recipes for you that can be included in your everyday meals: Hare Tamatar Ki Sabzi, Potato Bhaji, Besan Bhindi, Lauki Ka Bharta, and Baingan Methi.
Most days, our lunch is dal, roti, raita, and a dry sabji. To keep it interesting, I make variations of different veggies. One of the vegetables that both Mohit and I agree upon is Tindora (Kundru, Ivy Gourd).
Tindora has a mild taste so it take up the flavor of the spices well. It also retain some crunch after cooking, so for people who doesn’t like the gooey texture of cooked gourds, it is a great option.
For yesterday’s lunch I made this North Indian style ivy gourd fry recipe. It turned out pretty good. Do try!
About Tindora Fry
Tindora is a popular vegetable in India. In English, it is called Ivy gourd. It is used in everyday Indian-style meals and can be made in many ways.
In this post, I am sharing a North Indian-style Tindora Fry recipe, which uses tindora and a few Indian spices. Make it using my easy recipe and serve it with roti, paratha, or dal rice.
Ingredients
Tindora (Kundru, Ivy Gourd) – To cook this tindora sabzi, you will need fresh tindora. You will get it in any Indian grocery store near you.
When buying tindora, look for ones that are fresh and vibrant in color. Avoid those that are wilted, discolored, or have soft spots.
Choose tindora that are small to medium in size, about 2 to 3 inches in length. They should feel firm to the touch and have smooth, glossy skin.
Check for any blemishes, cuts, or signs of decay on the surface. Select ones that are free from such imperfections.
Look for bright green ones. Avoid any that appear yellowish or dull. The flesh should be white, not red, and the seeds should be small and tender.
Opt for organic tindora or those labeled pesticide-free to minimize exposure to harmful chemicals if possible.
This humble vegetable ripens very fast, so cook it while it is fresh.
Spice Powders – You will need basic spices like coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt.
Others – You will also need cooking oil, cumin seeds, dried red chilies, asafetida (hing), green chilies, curry leaves, and freshly squeezed lime juice to make this kundru fry.
Use any cooking oil that you use at home.
Skip adding asafetida for a gluten-free recipe.
For the best taste, try to use fresh curry leaves.
Lime juice can be replaced with dry mango powder (amchoor).
How To Make Tindora Fry
Wash 250 g tindora with water and wipe each with a kitchen cloth.
Chop off ¼ inch of both ends and cut them into quarters lengthwise.
Heat 2 tablespoon of cooking oil in a pan over medium-high heat.
Once the oil is hot, add the following ingredients and let them crackle for 4-5 seconds.
- 1 teaspoon cumin seeds
- 3-4 dry red chilies
- ¼ teaspoon asafetida
- 1-2 green chilies(slit into half)
- 10-12 curry leaves
Add the following ingredients to the pan and mix well.
- sliced tindora
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt
Reduce the heat to low.
Cover the pan and cook for 15-20 minutes until the tinodra is cooked. Stir a few times while cooking.
Add 1 teaspoon freshly squeezed lime juice and mix well.
Check for salt and add more if needed. Serve hot.
Storage Suggestions
Tindora fry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving.
You can also freeze it for upto 1 month. Thaw, reheat and serve.
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Tindora Fry Recipe
Ingredients
- 250 grams tindora (ivy gourd)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 3-4 dry red chilies
- ¼ teaspoon asafetida (hing) (skip for gluten free)
- 1-2 green chilies (slit into half)
- 10-12 curry leaves
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt (or to taste)
- 1 teaspoon freshly squeezed lime juice
Instructions
- Wash tindora with water and wipe with a kitchen cloth.
- Chop off ¼ inch of both ends and cut them into quarters lengthwise.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, dry red chilies, asafetida, green chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Add the sliced tindora, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt, and mix well.
- Reduce the heat to low.
- Cover the pan and cook for 15-20 minutes, until the tinodra is cooked. Stir a few times while cooking.
- Add freshly squeezed lime juice and mix well.
- Check for salt and add more if needed. Serve hot.
I added ginger and garlic to it. Very simple and tasty receipe. Thankyou
I am used to having it cooked in its own water with a bit of onionn pepper and fried garlic & crushed ren chillie so must say it is tasty, different and simple with max prep+ cooktime of 30 min which is wonderful.Cheers
This looks really delicious! Though I m from Delhi, I’ve never tried tindora. I’ve seen these in the Indian grocery stores and I’ll definitely try this recipe soon.
Do try. It’s an everyday Indian Sabzi which tastes delicious too.
This looks so delicious 🙂