Recipe Cooked, Photographed and Written by Praveena
PrepTime:15 mins CookTime:15 mins Cuisine:Indian
This green vegetable has many names, some of them are Tindora (in Hindi), Kundru, Dondakaya (in Telugu), Ivy Gourd, Scarlet gourd, Kowai Fruit.
First of all, let me tell you this, these tiny green veggies are THE MOST favourite vegetable for me. I love to eat any variety of dish, made with them. I was just wondering upon myself, “How come, I didn’t share any recipe with my fav veggie?!” So, let me start with this easy & simple stir fry recipe.
How to cut & store ‘tindora’ before cooking
I tried all the possible ways, like food processor, shredder, hand chopper, hand knife, to cut them. Among all, I was most satisfied ONLY with a hand knife. Its a bit of time taking to cut / chop these beauties with a knife, but my love for them overrides all that.
One thing to remember is, the prep time is entirely for cutting alone, which might take 15 approximately for a ¼ kg.
Wash them thoroughly, take each one, slice off the edges on both sides, and then proceed to cut in any desired shape. Like round, halves, strip length wise, diagonally. Except something very fine size like grating, which is not preferable.
Cut & store them in an air-tight container / zip – lock and store it in fridge, for at least up to 4-5 days before you cook.
Health Benefits of Tindora / Ivy Gourd
Tindora / Ivy Gourd gives us these excellent health benefits, mainly regulates blood pressure, used in ayurveda for reducing diabetes, improves digestion, prevents fatigue, obesity. (info from internet)
Do you know that it can be eaten raw with some lemon juice / sugar sprinkled on it. Try it, they are crunchy! 🙂
Its a Vegan, Gluten Free, Keto Friendly, Fat Free, Diabetic Friendly recipe.
Curry recipes collection here⇒ Curry / Koora / Stir Fry
Rice recipes collection here⇒ Rice Recipes
Air Fryer recipes collection here⇒ Air – Fryer Recipes
- Broccoli & Carrot Stir Fry
- Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora
- Bendakaya Thalimpu / Bhindi Tadka/ Okra Stir Fry
Before starting to cook, don’t forget to see the Tips mentioned at the end.
- Tindora / Ivy Gourd – 250 gms / 2 measuring cups
- Roasted Peanut Powder / Palli podi – 1 tablespoon
- Besan / Chickpea flour / Gram flour – 1 tablespoon
- Vaamu / Carom Seeds / Caraway Seeds / Ajwain – ½ teaspoon
- Red Chilli Powder / Paprika – 1 teaspoon (as per taste)
- Turmeric Powder – ¼ teaspoon
- Salt – as per taste
- Vaamu / Carom Seeds / Caraway Seeds / Ajwain
- Roasted Peanut Powder / Palli podi
Procedure for tindora / dondakaya fry (air fryer – stove top ) :
Wash the tindora, take each one, slice off the edges on both sides, cut into half, and slice each half into length wise pieces.
STOVE TOP METHOD:
Put a frying pan on stove top under medium flame, add oil & heat, transfer all the tindora pieces into the pan. Add salt & turmeric powder. Sprinkle some water, close the lid.
After 5 mins, add the ajwain / carom seeds, sprinkle some more water, close the lid for 5 more mins. Keep stirring in between. If required sprinkle water too.
When the pieces soften (to your desired level), add the red chilli powder, roasted peanut powder and besan / chickpea flour. Mix thoroughly, remove lid. Switch off the stove after 2 more mins. Done!
Spray the oil / brush oil throughout the air-fryer’s mesh. Transfer veg pieces on the air-fryer mesh.
Add the salt and turmeric powder. Give a mix, cook for 10 mins, at 200ºC.
Pause, add the red chilli powder, roasted peanut powder, carom seeds / ajwain & besan / chickpea flour. Give a thorough mix. Give oil spray throughout the entire veg.
Cook for more 8 to 10 mins, at 200ºC. As per your desired crunchiness. Done!
- Adjust the salt & spice as per your taste.
- 200ºC is same as 390ºF approximately.
- Set the air-fryer timings according to the crispiness of the tindora / ivy gourd pieces, as per your taste.
- Oil-spray after adding spices can be done, or can be eliminated.
- The spices might drop down the mesh, you can avoid it by spreading a parchment paper / foil on the mesh. I did not use it though.
- This, Tindora / dondakaya fry (air-fryer & stove top methods), stays good up to 2-3 days at room temperature. Its a perfect travel food.
- Can be stored in fridge for 4 to 5 days and re-heated before serving.
- This, Tindora / dondakaya fry (air fryer & stove top methods), tastes best with steamed plain rice, any pulao, any flat bread, chapathi, roti or phulka.
- We didn’t find any difference in taste with the air-fried or stove top tindora / ivy gourd.
- We had this spicy fry as a side with steamed white rice paired up with Broccoli Dal. That made a perfect combo. 🙂
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