Tindora Fry also known as Dondakaya Vepudu is a delicious Indian Curry made with by stir frying thinly sliced Tindora. It goes well the North Indian meal of Dal, Raita and Roti. It also tastes good with South Indian food like Sambar-Rice, Curd Rice etc.
Tindora is a small green coloured vegetable which looks like a small baby cucumber. It is a crunchy vegetable that grows on a vine in tropical regions. It is an affordable, healthy and tasty vegetable that is freshly available in abundance.
Tindora (Ivy gourd) is known by many different names across India. The most common ones are Dondakaya in Telugu, Kovakka in Tamil, Kundru, Tendli, Tondli in Marathi, Kovakkai in Malayalam etc. There are many variations to this recipe across various states in India depending on the region and individual taste.
Tindora can be cooked as a side dish or may be pickled and is really easy to make. Tindora is a good source of fibre, beta-carotene and other micronutrients.
Check other related recipes:
prep Time : 10 mins Cooking time : 30 mins
Serves : 2-3
Tindora/kovakkai : 250gms
Rice Flour : 2 tbsp
Gram Flour : 2 tbsp
Corn Flour : 2 tbsp
Red chilly powder : 1 tsp
Garam Masala powder : 1tsp
Turmeric powder : 1 tsp
Salt to taste
Oil as needed for stir fry
- Wash, rinse and drain the Tindoras. Chop off the ends and cut them into thin slices lengthwise.
- Take a mixing bowl. Take all flours and spice powders. Mix all well.
3. In this mixture, add in cut tindoras. Mix well. So that all spices and flours will mix well to tindoras. See in pic.4. Heat oil in a skillet or in kadai. Keep heat on medium high. Transfer coated tindora, cook it. Stir it in between. Add oil little by little. Cook it until it turns crispy. Golden brown in color. Check pics below.
Dont add all oil at once. Adding little by little and stirring it in between, will give crispy texture to tindoras. I served it with curd rice.