Tindora Recipe – Authentic Indian Stir-Fry with Almond Flour

Last Updated on 1 month by Neha Deshmukh

Tindora Recipe – Authentic Indian Stir-Fry with Almond Flour

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tindora Stir-Fry. It’s a simple, flavorful dish that my grandmother used to make, and it’s one of those recipes that instantly transports me back to my childhood kitchen. If you’re looking for a unique and healthy Indian vegetable dish, you’ve come to the right place!

Why You’ll Love This Recipe

This Tindora Stir-Fry is more than just a quick weeknight meal. It’s packed with flavor, incredibly easy to make (ready in under 20 minutes!), and a fantastic way to enjoy a slightly underrated vegetable. Plus, the addition of almond flour adds a lovely nutty richness that takes it to the next level. Trust me, even if you’ve never tried tindora before, you’ll be hooked!

Ingredients

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

• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tbsp dhana jeeru (cumin-coriander powder)
• 1 tsp red chili powder
• 1 tbsp almond flour or ground peanut
• 1 pound tindora (cut into thin sticks)
• ½ cup onion (sliced pole to pole)
• 1 green chillies (sliced)
• 1 tsp salt

Ingredient Notes

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

Ghee vs. Oil: Choosing the Right Fat
Traditionally, ghee is used for its wonderful aroma and flavor. But vegetable oil works perfectly well if you prefer, or don’t have ghee on hand.

Understanding Asafetida (Hing) & Its Benefits
Asafetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s also fantastic for digestion! A little goes a long way, so don’t overdo it.

Dhana Jeeru: The Secret to Authentic Flavor
Dhana jeeru is a blend of cumin and coriander powder. It’s a staple in many Indian kitchens and adds a depth of flavor that’s hard to replicate. You can find it pre-made, or easily mix 1 tsp cumin powder with 1 tsp coriander powder.

Regional Variations in Spice Levels
Feel free to adjust the red chili powder to your liking. Some families prefer a milder flavor, while others like a good kick!

The Role of Almond Flour (or Ground Peanut)
The almond flour adds a subtle sweetness and nutty flavor, and also helps to bind the spices. If you have a nut allergy, ground peanut is a great substitute – my mom always used it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee or oil in a pan over medium heat. Once hot, add the cumin seeds and asafetida. Let them sizzle for about 10 seconds, until fragrant. This is where the magic begins!
2. Add the sliced onions and sauté until they soften and turn translucent.
3. Now, stir in the turmeric powder, dhana jeeru, red chili powder, garam masala, and almond flour. Cook for 30-45 seconds, stirring constantly, to toast the spices. This step really blooms the flavors.
4. Add the tindora sticks and sliced green chilies. Sprinkle in the salt. Mix everything well, ensuring the tindora is nicely coated with the spice mixture.
5. Cover the pan and cook on medium-low heat for 5-8 minutes, stirring occasionally. You want the tindora to be tender but still retain a slight crunch. Nobody likes mushy tindora!
6. Serve hot with roti or puri. Enjoy!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the tindora in batches to ensure even cooking.
• Keep an eye on the heat. You want to cook the tindora gently, so it doesn’t burn.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Vegan Tindora Stir-Fry
Simply substitute the ghee with vegetable oil.

Gluten-Free Considerations
This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Adjusting the Spice Level
Reduce or increase the amount of red chili powder to suit your preference. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations (e.g., Janmashtami)
During Janmashtami, many families avoid onions and garlic. You can easily omit the onion from this recipe and it will still be delicious!

Serving Suggestions

Tindora Stir-Fry is best served hot, right off the stove. It pairs beautifully with:

• Roti (Indian flatbread)
• Puri (deep-fried bread)
• Plain yogurt (to cool down the spice)
• A simple dal (lentil soup)

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 what does it taste like?
Tindora is a green vegetable, similar in appearance to a small cucumber. It has a slightly bitter taste when raw, but becomes mild and flavorful when cooked.

Can I use peanut flour instead of almond flour?
Absolutely! Peanut flour is a traditional substitute and works wonderfully.

How do I prevent the tindora from becoming mushy?
The key is to cook it on medium-low heat and not overcook it. You want it to be tender-crisp.

What is the best way to slice the tindora for even cooking?
Cut the tindora into thin, even sticks. This ensures they cook uniformly.

Can this dish be made ahead of time?
While it’s best served fresh, you can prep the ingredients (chop the onions, slice the tindora) ahead of time.

What are the health benefits of eating tindora?
Tindora is a good source of fiber, vitamins, and minerals. It’s also believed to have anti-diabetic properties.