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Tindora-Onion Fry

| March 19, 2013 Comment

tindora-onion fry

Tindora-Onion Fry is very easy to make. This curry has always been my favorite, especially with roti. The onions bring out the sweetness of these gherkin-like ivy gourds and make them even more delicious. Include it in your meal next time, and let me know what you think.

You can use canned or frozen tindora available in the Indian stores, but this curry tastes best with fresh tindora.

Servings: 3-4
Cooking Time: 20 minutes

Ingredients

  • 1 3/4 cups tindora
  • (thondli, dondakaya),
  • cut into 1-inch long, thin pieces
  • 1 cup onions, cut into 1-inch long pieces
  • 1/4 tsp turmeric powder
  • 2-3 tsp red chilli powder (adjust to taste)
  • 4-5 curry leaves
  • 5-6 tsp vegetabble oil
  • Salt to taste

Preparation

  1. Cook the tindora with a little salt and water in the microwave for about 6 minutes or until tender. You can boil these separately, if you don’t want to use the microwave.
  2. Heat the oil in a medium skillet and add the curry leaves, turmeric powder, salt, and onions. Saute for 2-3 minutes.
  3. Add the cooked tindora, along with some salt (if needed), and saute on medium heat for about 5 minutes, stirring occasionally, until the pieces are lightly browned.
  4. Add the red chilli powder, and saute for 3-4 minutes more.
  5. Serve the tindora-onion fry with roti (phulka), or plain rice.

Cooking Tip

Pre-cook the tindora in the microwave to cut down on the cooking time.

Category: Vegan Vegetables - Members, Vegetables - Members

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