Authentic Tindora Recipe – Stuffed with Spicy Onion & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Tindora Recipe – Stuffed with Spicy Onion & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful Tindora (Dondakayalu) curry. It’s a dish my grandmother used to make, and honestly, it’s one of those recipes that just feels like home. It’s a little bit spicy, a little bit tangy, and completely delicious. Trust me, even if you’ve been hesitant about Tindora before, this recipe will change your mind!

Why You’ll Love This Recipe

This stuffed Tindora recipe isn’t just about a unique vegetable; it’s about a beautiful balance of flavours. The slight bitterness of the Tindora is perfectly offset by the sweet jaggery and tangy tamarind. Plus, the spicy onion and lentil stuffing adds a wonderful texture and depth. It’s a surprisingly easy dish to make, perfect for a weeknight meal, and it’s a fantastic way to explore a lesser-known Indian vegetable.

Ingredients

Here’s what you’ll need to bring this delicious Tindora curry to life:

• 250g Dondakayalu (Tindora)
• 2 medium onions
• 1 tsp grated jaggery
• 1 lemon-sized piece of tamarind
• 1.5 tbsp oil (I prefer vegetable or sunflower oil)
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 4-5 garlic cloves
• 4 dry red chillies
• 1 tbsp urad dal (split black lentils)
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about some of these ingredients, shall we?

• Dondakayalu/Tindora: This vegetable is a real nutritional powerhouse! It’s low in calories, rich in fibre, and packed with vitamins. You can find it at most Indian grocery stores, and sometimes even in well-stocked supermarkets. It’s popular in South Indian cuisine, especially in Andhra Pradesh and Telangana.
• Tamarind and Jaggery: The combination of tamarind and jaggery is key to this recipe. Tamarind provides a lovely sourness, while jaggery adds a subtle sweetness. This sweet and sour balance is a hallmark of many South Indian dishes. If you don’t have jaggery, you can substitute with brown sugar, but jaggery really does add a unique flavour.
• The Spice Blend: Don’t skip on the spices! Roasting the cumin seeds, red chillies, and urad dal really brings out their flavour. This little step makes a huge difference. The urad dal adds a lovely nutty flavour and helps bind the stuffing together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Stuffing: Heat the oil in a pan. Roast the cumin seeds, red chillies, and urad dal until fragrant – about 2-3 minutes. Be careful not to burn them! Grind these roasted spices with the onions and a pinch of salt to form a coarse paste. This is your flavourful stuffing.
2. Prepare the Tindora: Wash the Tindora and pat them dry. Make a vertical slit in each Tindora, being careful not to cut all the way through. Gently stuff each Tindora with the onion-spice mixture.
3. Temper the Spices: In a separate pan, heat the remaining oil. Add the mustard seeds and let them splutter. Then, add the cumin seeds, chopped garlic, and curry leaves. Sauté for a minute until fragrant.
4. Cook the Tindora: Add the stuffed Tindora to the pan and sauté for a few minutes. Add the remaining stuffing around the Tindora. Cover the pan and cook for about 5 minutes.
5. Simmer in Gravy: Add the tamarind extract (soak the tamarind in warm water for 15 minutes and squeeze out the juice), water (about 1 cup), and grated jaggery. Bring to a simmer, then reduce the heat and cook covered for another 15 minutes, or until the Tindora is tender and the gravy has thickened. Turn the pieces gently halfway through to ensure even cooking.
6. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with steamed rice. It’s also fantastic with roti or chapati!

Expert Tips

• Don’t overstuff the Tindora, or they might burst while cooking.
• Adjust the amount of red chillies to your spice preference.
• For a richer flavour, you can add a tablespoon of peanut powder to the stuffing.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the number of red chillies to 2.
  • Medium: Use 4 red chillies as per the recipe.
  • Hot: Add an extra red chilli or a pinch of cayenne pepper.
• Regional Variations:
  • Maharashtrian: Add a pinch of goda masala to the stuffing for a more complex flavour.
  • Gujarati: Add a pinch of sugar along with the jaggery for extra sweetness.
  • South Indian: My family sometimes adds a small piece of asafoetida (hing) to the tempering for a unique aroma.

Serving Suggestions

This Tindora curry is best enjoyed with a simple side of steamed rice. A dollop of yogurt or a side of papadums also complements the flavours beautifully.

Storage Instructions

Leftover Tindora curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Tindora and is it bitter?

Tindora is a green vegetable popular in Indian cuisine. It can have a slightly bitter taste, but this recipe minimizes the bitterness with the use of tamarind and jaggery.

How do I remove the bitterness from Tindora?

Salting the Tindora and letting it sit for 15-20 minutes before cooking can help reduce the bitterness. Rinse well before using.

Can I make this recipe ahead of time?

You can prepare the stuffing ahead of time and store it in the refrigerator for up to 2 days. Stuff the Tindora just before cooking.

What is the best way to store leftover Tindora curry?

Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Can I use a different vegetable instead of Tindora?

While this recipe is specifically for Tindora, you could try it with baby eggplant (brinjal) or even okra, though the cooking time might need to be adjusted.