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.
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
- After cutting the tindora, wash the pieces and squeeze out as many seeds as possible (for better taste).
- 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.
- Drain out any water.
- 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.
- 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.
- Serve the tindora fry hot with hot rice and ghee (clarified butter), or with chapati/roti.
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.