The spice-coated tindora stir-fry is a popular Indian vegetable dish. Despite its popularity in Indian homes, you probably won't find this little cucumber-like vegetable served in restaurants. Tindora stir-fry is a homey dish, a comforter, perfect alongside a bowl of dal and rice or roti.
What is Tindora?
This ivy gourd vegetable has a long list of names: Tindora, Kundru, Kovakkai – just to name a few. This Indian vegetable is bright green and resembles a small cucumber. It is mildly flavored and crunchy. This is my husband's favorite vegetable (and while I still need to learn how to make it the South Indian way from my MIL), for today – I'm sharing the North Indian version made with it. onion masala and spices.
Tindora materials
- Tindora: If the tindora are small/medium in size I halve them and if they are big I quarter them. You can find this popular vegetable at your local Indian grocery store.
- Avocado oil
- cumin seeds
- Black mustard seeds
- Indian green chillies
- onion masala
- Spices: Salt, Amchur, Coriander Powder, Fennel Powder, Paprika, Turmeric, Red Chilli, Black Pepper
- lemon juice
How to make Tindora Vegetables
Fry, add oil and when hot add cumin seeds, mustard seeds and green chillies.
When the cumin seeds turn brown, add the tindora pieces, water and lemon juice. Top with onion seasoning, then sprinkle with spices. Do not mix.
Pressure cook, and when it's done, press suit and cook the mixture till it dries.
When done, enjoy tindora with rice, roti, raita and a bowl your branch (or whatever pulse you want!) Check out the recipe below and let me know what you think of this veggie!
More Indian Vegetable Recipes:
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Wash and dry the tindora. Slice each in half.
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Fry, add oil and when hot add cumin seeds, mustard seeds and green chillies. When the cumin seeds turn brown, add the tindora pieces, water and lemon juice. Add the onion masala on top and then sprinkle the spices. Do not mix.
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Secure the lid, close the pressure valve and cook on high pressure for 6 minutes.
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Leave the pressure on for 10 minutes normally.
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Fry for 6 to 7 minutes or till it becomes dry and press fry.
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Remove the steel liner from the instant pot and let everything sit in the steel pot for 5 minutes. Any masala sticking to the pot will come off if you stir it.
