Tindora Recipe – Authentic Indian Kovakkai Stir-Fry with Fennel Seeds

Last Updated on 2 months by Neha Deshmukh

Tindora Recipe – Authentic Indian Kovakkai Stir-Fry with Fennel Seeds

Introduction

Oh, Tindora! Or Kovakkai, as we call it down South. This little vegetable often gets a bad rap, but trust me, when cooked right, it’s absolutely delicious. I remember my grandmother making this stir-fry almost weekly – the aroma of fennel seeds tempering in oil is pure nostalgia. It’s a simple dish, packed with flavour, and surprisingly quick to whip up. If you’re looking for a unique and healthy Indian side dish, you’ve come to the right place!

Why You’ll Love This Recipe

This Tindora stir-fry isn’t just tasty; it’s a winner for so many reasons. It’s quick – ready in under 30 minutes. It’s healthy, using simple, wholesome ingredients. And it’s a fantastic way to explore a lesser-known Indian vegetable. Plus, the fennel seeds add a beautiful, subtle sweetness that really elevates the flavour.

Ingredients

Here’s what you’ll need to make this authentic Kovakkai stir-fry:

• 2 cups kovakkai / tindora
• ½ medium big onion
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 large tomato
• ½ teaspoon fennel seeds
• 3 teaspoons oil
• 1 teaspoon mustard seeds
• ¾ teaspoon urad dal (split black lentils)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Kovakkai / Tindora: Selecting and Preparing

Look for firm, bright green tindora. Avoid any that are yellowing or have blemishes. The key to enjoying tindora is slicing it thinly – this helps prevent any sliminess. Don’t skip the rinsing step!

Onion & Tomato: Choosing the Right Varieties

Any variety of onion will work, but I prefer red onions for their slightly milder flavour. Ripe, juicy tomatoes are best – they’ll break down beautifully into the sauce.

Fennel Seeds: The Aromatic Secret

Fennel seeds (saunf) are essential in this recipe. They add a lovely anise-like flavour that complements the tindora perfectly. Don’t skimp on these!

Mustard Seeds & Urad Dal: The South Indian Tempering

These two are a classic South Indian tempering combination. The mustard seeds pop and release their flavour, while the urad dal adds a nutty richness.

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best, if you can get your hands on them. They have a much more vibrant aroma. If you’re using dried, use about half the amount, as the flavour is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and slice the tindora thinly after trimming the ends. Then, grind the tomato, onion, and fennel seeds into a smooth paste. A small blender or food processor works great for this.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Let them sizzle for a few seconds – this is the tempering, and it’s where all the flavour begins!
3. Add the chopped onions and sauté until they turn golden brown. This usually takes about 5-7 minutes.
4. Now, add the ground tomato-onion paste, chili powder, coriander powder, and salt. Cook for another 5-7 minutes, stirring occasionally, until the raw aroma disappears.
5. Add the sliced kovakkai (tindora) to the pan. Sauté for about 2 minutes, ensuring it’s well coated with the spice mixture.
6. Pour in enough water to just immerse the vegetables. Cover the pan and let it cook for 15-20 minutes, or until the tindora is tender.
7. Finally, uncover the pan and fry the stir-fry until most of the water has evaporated and the mixture is nicely dry. Serve hot with rice or roti!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure the tindora cooks evenly.
• Adjust the chili powder to your spice preference.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or a finely chopped green chili.
• Regional Variations: In some South Indian households, a small amount of grated coconut is added towards the end of cooking. My friend’s mom always adds a tiny bit of jaggery (gur) for a touch of sweetness – it’s delicious!

Serving Suggestions

This Tindora stir-fry is incredibly versatile. It’s fantastic as a side dish with a simple dal and rice. It also pairs well with roti or chapati. We often enjoy it as part of a larger Indian thali (platter).

Storage Instructions

Leftovers 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 nutritious?

Tindora (kovakkai) is a green vegetable commonly used in Indian cuisine. It’s a good source of iron, fiber, and vitamin C.

How do I prevent Tindora from becoming slimy?

Slicing it thinly and cooking it until dry are the keys to preventing sliminess. Don’t overcook it, and make sure all the excess water has evaporated.

Can I use a different oil for tempering?

Yes, you can! While I prefer vegetable oil, you can also use peanut oil or sunflower oil.

What can I substitute for Urad Dal?

If you don’t have urad dal, you can use moong dal (split yellow lentils) as a substitute, although the flavour will be slightly different.

How long does this Tindora stir-fry stay fresh?

Properly stored in an airtight container, it will stay fresh for up to 3 days in the refrigerator.