web analytics

Tindora Fry

| March 19, 2013 Comment

tindora fry

Tindora Fry is an easy dry curry that you can serve with rice or roti. This is a big favorite in my family. Tindora/Tondli/Dondakaya is an Indian vegetable that is available in Indian grocery stores. It looks like a mini cucumber. How you cut this vegetable makes a great difference to the taste. This is a versatile vegetable rich in beta carotene.

Servings: 3
Cooking Time: 15-20 minutes


  • 4 cups tindora, cut in 1/2-inch strips or thin rounds
  • 3-4 tsp red chilli powder
  • Turmeric powder, a pinch
  • 5-7 tsp vegetable oil
  • 3-4 curry leaves (optional)
  • Salt to taste


  1. After cutting the tindora, wash the pieces and squeeze out as many seeds as possible (for better taste).
  2. Boil the tindora with enough water and some salt in the microwave for about 6 minutes or until tender. Or pressure cook for about 3 whistles or 6 minutes. The tindora should be well-cooked but not be too soft and mushy.
  3. Drain out any water.
  4. Heat oil in a nonstick skillet or pan. Add the curry leaves and the boiled tindora. Add turmeric powder and more salt if needed. Saute on medium-high heat, stirring occasionally.
  5. As the pieces start browning, sprinkle the red chilli powder and saute for 2-3 minutes on medium heat, until the tindora is nicely browned and a little crunchy. Don’t worry if the pieces get a little charred; it just enhances the flavor.
  6. Serve the tindora fry hot with hot rice and ghee (clarified butter), or with chapati/roti.

Cooking Tip

Tindora shrinks quite a bit when stir-fried, so use 1 1/2 times the quantity needed.
For this recipe, you can also slice the tindora into 1/2-inch strips for a slightly different taste.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

Leave a comment