Tindora Potato Recipe – Authentic Indian Stir-Fry with Coconut

Last Updated on 4 months by Neha Deshmukh

Tindora Potato Recipe – Authentic Indian Stir-Fry with Coconut

Hey everyone! If you’re looking for a simple, flavorful side dish that’s a little different from the usual, you have to try this Tindora Potato Stir-Fry. It’s a recipe I stumbled upon while exploring South Indian cuisine, and it quickly became a family favorite. It’s quick to make, packed with flavor, and honestly, just feels like comfort food.

Why You’ll Love This Recipe

This Tindora Potato Fry is more than just a quick veggie side. It’s a beautiful blend of textures – soft potatoes, slightly crunchy tindora, and the lovely warmth of South Indian spices. Plus, the grated coconut adds a subtle sweetness that ties everything together. It’s perfect with rice and dal, roti, or even as part of a larger Indian thali. Trust me, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 1 cup chopped tindora/ivy gourd
• 2 potatoes, medium sized
• 2 tbsp grated coconut
• 4 dried red chillies
• 1 tsp jeera (cumin seeds)
• 1/2 tsp urad dal (split black lentils)
• 1/4 tsp mustard seeds
• 2 tsp coconut oil
• 1 pinch turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Tindora/Ivy Gourd: This vegetable has a unique, slightly bitter flavor that really shines in this dish. Don’t let the bitterness scare you – we’ll talk about how to minimize it in the FAQs! It’s also super nutritious.
• Coconut Oil: Using coconut oil is key here. It adds a beautiful aroma and flavor that really elevates the dish. If you don’t have it, you can substitute with vegetable oil, but it won’t be quite the same. (About 20ml)
• South Indian Tempering Spices: The mustard seeds, urad dal, cumin seeds, and red chillies create a classic South Indian tempering (or tadka) that’s the heart and soul of this recipe. Don’t skip these! They build layers of flavor that are just incredible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Boil the potatoes until they’re semi-soft – you don’t want them mushy, just easily cubed. Once cooled, give them a chop. Separately, quickly parboil the chopped tindora for just a few minutes. This helps reduce any bitterness.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Next, add the urad dal and sauté for about 30 seconds, until they turn golden brown.
4. Throw in the broken red chillies, cumin seeds, and turmeric powder. Sauté for another 10 seconds, stirring constantly so nothing burns.
5. Now for the main event! Add the boiled potatoes and parboiled tindora to the pan. Mix well to coat everything in the spice mixture.
6. Stir-fry for 5-7 minutes, until the potatoes and tindora are nicely browned around the edges.
7. Finally, sprinkle in the grated coconut and season with salt to taste. Give it one last good stir and cook for another minute.
8. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook in two batches to ensure everything gets nicely browned.
• Keep a close eye on the spices while tempering. They can burn quickly, so stir constantly.
• Adjust the amount of red chillies to your spice preference.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like things mild, reduce the number of red chillies. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations – Kerala Style: My friend’s mom, who’s from Kerala, always adds a handful of fresh curry leaves to the tempering. It adds a wonderful aroma and flavor! You can also add a pinch of asafoetida (hing) for a more authentic Kerala touch.

Serving Suggestions

This Tindora Potato Fry is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with rice and dal.
• Enjoy it with roti or chapati.
• Add it to an Indian thali for a complete meal.
• It’s also delicious with a side of yogurt or raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

Is tindora bitter and how to reduce bitterness?

Yes, tindora can be slightly bitter. Parboiling it before cooking helps reduce the bitterness. You can also soak the chopped tindora in water for 15-20 minutes before parboiling.

What are the health benefits of tindora?

Tindora is a good source of vitamins, minerals, and fiber. It’s believed to have several health benefits, including aiding digestion and helping to regulate blood sugar levels.

Can I use a different oil instead of coconut oil?

You can, but coconut oil really adds a unique flavor. If you don’t have it, vegetable oil or sunflower oil will work in a pinch. (About 20ml)

How do I know when the potatoes and tindora are perfectly cooked?

The potatoes should be tender but not mushy, and the tindora should be slightly softened but still have a bit of a bite. You want them to be nicely browned around the edges.

Can this dish be made ahead of time?

You can prep the ingredients (chop the veggies, measure out the spices) ahead of time. However, it’s best to cook the stir-fry just before serving for the best flavor and texture.