on May 18, 2023, Updated Sep 14, 2023 Here are some more everyday sabzi recipes for you that can be included in your everyday meals: Hare Tamatar Ki Sabzi, Potato Bhaji, Besan Bhindi, Lauki Ka Bharta, and Baingan Methi. Most days, our lunch is dal, roti, and a dry sabji. To keep it interesting, I make variations of different veggies. One of the vegetables that both Mohit and I agree upon is Tindora. Tindora has a mild taste so it take up the flavor of the spices well. It also retain some crunch after cooking, so for people who doesn’t like the gooey texture of cooked gourds, it is a great option.
About Tindora Fry
Tindora is a popular vegetable in India. In English, it is called Ivy gourd. It is used in everyday Indian-style meals and can be made in many ways. In this post, I am sharing a North Indian-style Tindora Fry recipe, which uses tindora and a few Indian spices. Make it using my easy recipe and serve it with roti, paratha, or dal rice. When buying tindora, look for ones that are fresh and vibrant in color. Avoid those that are wilted, discolored, or have soft spots. Choose tindora that are small to medium in size, about 2 to 3 inches in length. They should feel firm to the touch and have smooth, glossy skin. Check for any blemishes, cuts, or signs of decay on the surface. Select ones that are free from such imperfections. Look for bright green ones. Avoid any that appear yellowish or dull. The flesh should be white, not red, and the seeds should be small and tender. Opt for organic tindora or those labeled pesticide-free to minimize exposure to harmful chemicals if possible. This vegetable ripens very fast, so cook it while it is fresh. Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt. Others – You will also need cooking oil, cumin seeds, dried red chilies, asafetida (hing), green chilies, curry leaves, and freshly squeezed lime juice. Use any cooking oil that you use at home. Skip adding asafetida for a gluten-free recipe. For the best taste, try to use fresh curry leaves. Chop off ¼ inch of both ends and cut them into quarters lengthwise. Heat 2 tablespoon of cooking oil in a pan over medium-high heat. Once the oil is hot, add the following ingredients and let them crackle for 4-5 seconds.
1 teaspoon cumin seeds 3-4 dry red chilies ¼ teaspoon asafetida 1-2 green chilies(slit into half) 10-12 curry leaves
sliced tindora 1 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon garam masala powder ½ teaspoon salt
Reduce the heat to low. Cover the pan and cook for 15-20 minutes until the tinodra is cooked. Stir a few times while cooking. Check for salt and add more if needed. Serve hot.
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