Tindora Fry Recipe
This vegan and gluten-free Ivy gourd fry side dish can be modified to suit your spice level. So, it will surely please everyone at your table or potluck!
Servings: 4 people
Calories: 153kcal
Equipment
Ingredients
- 500 grams tindora or 4 cups
- 1 onion chopped
- 1 teaspoon mustard seeds
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon salt
- 2 teaspoon sambar powder
- 3 tablespoon coconut oil
- 2 teaspoon lemon juice
Instructions
- Place a nonstick or Kadai on medium heat. Once it is hot, add oil and let it heat up for a minute.3 tablespoon coconut oil
- Then, add the mustard seeds and let them splutter. Add the chopped onions and fry till they turn translucent.1 teaspoon mustard seeds, 1 onion chopped
- Next, add the tindora. Mix well and cook covered over medium flame for about six to seven minutes or until tindora is cooked.500 grams tindora
- Now add the spice powders, and salt, and mix well.½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 2 teaspoon sambar powder, 1 teaspoon salt
- Stir and cook for a minute or two on low flame or until the raw smell disappears.
- Check for seasoning and add more salt if needed.
- As the Ivy Gourd starts to soften, it absorbs the flavors. Now add lemon juice and remove from the heat.2 teaspoon lemon juice
- Tindora fry is ready to be served hot with rice, roti, or rasam and dal.
Notes
- Depending on your preference, add less or more red chili powder and other spice powders to the tindora fry.
- Always buy tindora that looks small and tender. Big tindoras are usually fibrous and tough.
- Instead of lemon juice, you can add tamarind paste or mango powder.
- Use any variation of masala powder like sabji masala or kitchen king masala powder instead of sambar powder.
- Sprinkle a little chickpea flour or rice flour if the curry becomes too watery.
- I used coconut oil. Feel free to use any oil.
- Make sure the slice length of tindora is uniform for even cooking. If tindora fry looks dry, add a few tablespoons of water and cook covered till tindora is cooked through.
- Use curry leaves and/or garlic cloves for extra flavor. I added coriander leaves at the end.
- You could also garnish the dish with grated fresh coconut for an authentic taste.
- Serve them as a side for a plate of hot rice and curry.
Nutrition
Calories: 153kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 586mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 74IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg