Crispy Tindora Fry Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Crispy Tindora Fry Recipe – Authentic Indian Side Dish

Hey everyone! If you’re looking for a simple, flavorful, and slightly addictive Indian side dish, you have to try this Crispy Tindora Fry. I remember my grandmother making this all the time, and the smell alone would get everyone excited for dinner. It’s a dish that’s surprisingly versatile and perfect with both rice and roti. Let’s get cooking!

Why You’ll Love This Recipe

This Tindora Fry is seriously easy to make – even if you’re new to Indian cooking. It’s packed with flavor, has a wonderful crispy texture, and is ready in under an hour. Plus, it’s a great way to sneak in some veggies! It’s a comforting, home-style dish that always hits the spot.

Ingredients

Here’s what you’ll need to make this delicious Tindora Fry:

• 250 gms Dondakayalu (Tendli/Ivy Gourds)
• 1 tsp cumin seeds
• Pinch of asafoetida (hing/inguva)
• 2-3 dry red chillies, torn (or 1/2 tsp red chilli powder)
• Pinch of turmeric powder
• 1/2 tsp amchur powder (or 1/2 tbsp lemon juice)
• Pinch of garam masala powder (cloves, cardamom, cinnamon)
• Salt to taste
• 1.5 tbsp oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Dondakayalu (Tendli/Ivy Gourds): Regional Variations & Selection

Tindora, also known as Dondakayalu in Telugu and Tendli in Gujarati, is a unique vegetable. Look for firm, bright green tindora with no blemishes. They should snap easily when bent. You can find them at most Indian grocery stores.

Asafoetida (Hing/Inguva): Understanding its Flavor Profile & Uses

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami flavor when cooked. Don’t skip it! It adds a depth of flavor that’s essential in Indian cuisine. A little goes a long way, so just a pinch is perfect.

Amchur Powder: The Tangy Secret to Authentic Indian Flavors

Amchur powder, made from dried unripe mangoes, provides a lovely tangy flavor that balances the spice. If you don’t have it, lemon juice works well as a substitute.

Garam Masala: A Blend of Warming Spices

Garam masala is a blend of ground spices – typically cloves, cardamom, cinnamon, and cumin. Every family has their own blend, so feel free to use your favorite!

Oil: Choosing the Right Oil for Frying

I prefer using a neutral-flavored oil like vegetable or canola oil for this recipe. You can also use peanut oil for a more traditional flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and trim the ends of the tindora. Slit each lengthwise and slice into thin strips. This helps them cook evenly and get nice and crispy.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds, asafoetida, and dry red chillies. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the spices!
3. Add the sliced tindora, salt, and turmeric powder to the pan. Sauté for 3-4 minutes, stirring frequently.
4. Now, cover the pan and cook on low heat for 15-18 minutes, stirring occasionally. This allows the tindora to soften.
5. Uncover the pan, increase the heat to medium, and cook for another 20-25 minutes, stirring often, until the tindora is crispy and golden brown. Patience is key here!
6. Finally, add the amchur powder and garam masala powder. Mix well to combine.
7. Adjust the seasoning to your liking and serve hot with rice or roti.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the tindora in batches to ensure it gets crispy.
• Stir frequently, especially during the last 20-25 minutes of cooking, to prevent sticking and ensure even crisping.
• For extra crispiness, you can spread the cooked tindora on a paper towel-lined plate to absorb any excess oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the dry red chillies for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Navratri/Fasting Friendly): During fasting periods, you can skip the asafoetida and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Crispy Tindora Fry is fantastic as a side dish with dal and rice. It also pairs beautifully with roti or paratha. My family loves it with a simple yogurt dip!

Storage Instructions

Leftover Tindora Fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry it for a few minutes until crispy again.

FAQs

What is Tindora and what does it taste like?

Tindora has a mild, slightly bitter flavor when raw, but it becomes deliciously savory and slightly tangy when cooked. It’s a bit like a cross between a green bean and a cucumber.

How do I prevent the Tindora from becoming mushy while cooking?

The key is to cook it on low heat for a longer period, allowing the moisture to evaporate. Don’t cover the pan for the entire cooking time – uncover it during the last 20-25 minutes to allow it to crisp up.

Can I make this recipe without using amchur powder? What can I substitute?

Yes, you can! Substitute with 1/2 tbsp of lemon juice or a splash of white vinegar.

What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida is a resin with a strong, pungent odor. When cooked, it adds a savory, umami flavor to dishes. It’s often used in Indian cooking to aid digestion and add depth of flavor.

How long does Tindora Fry stay fresh, and how should I reheat it?

It stays fresh for up to 3 days in the refrigerator. Reheat in a dry pan over medium heat, stirring frequently, until crispy.