Tindora Recipe- Crispy Indian Tindora with Onion Masala & Spices

Last Updated on 2 months by Neha Deshmukh

Tindora Recipe: Crispy Indian Tindora with Onion Masala & Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for unique and delicious vegetable dishes to spice up your meals. Today, I’m sharing a recipe that’s been a family favorite for years – Crispy Indian Tindora with Onion Masala & Spices. It’s surprisingly easy to make, packed with flavor, and a fantastic way to enjoy this often-overlooked vegetable.

Why You’ll Love This Recipe

Honestly, I stumbled upon tindora years ago at my local Indian grocery store and was immediately intrigued. It’s a little different, a little quirky, and so rewarding when cooked right. This recipe delivers on that promise with a delightful crispy texture and a vibrant blend of spices. It’s quick enough for a weeknight dinner, but special enough to impress guests. Plus, the Instant Pot makes it even easier!

Ingredients

Here’s what you’ll need to make this amazing tindora dish:

• 16 oz fresh Tindora
• 2 tablespoons avocado oil
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon black mustard seeds
• 1 small Indian chili (or to taste)
• 0.25 cup onion masala
• 0.75 teaspoon salt
• 0.5 teaspoon amchur powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon fennel powder
• 0.5 teaspoon paprika
• 0.25 teaspoon turmeric
• 0.125 teaspoon cayenne pepper
• 0.125 teaspoon black pepper
• 2 tablespoons water
• 1 teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this recipe:

• Avocado Oil: I prefer avocado oil for its high smoke point, which is perfect for getting that nice crispy texture. You can substitute with vegetable oil or canola oil if needed, but avocado oil adds a subtle richness.
• Onion Masala: This is a game-changer! It’s a pre-made blend of fried onions and spices that adds incredible depth of flavor. You can find it at most Indian grocery stores. (More on making your own in the FAQs!)
• Amchur Powder: This dried mango powder adds a lovely tangy flavor that balances the spices beautifully. It’s a staple in North Indian cuisine.
• Fennel Powder: Don’t skip this one! It adds a unique, slightly sweet anise flavor that really complements the other spices. Regional variations sometimes use a pinch of saunf (whole fennel seeds) tempered in the oil instead – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and dry your tindora. Then, slice each one in half lengthwise (or quarter if they’re on the larger side).
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the avocado oil, cumin seeds, and mustard seeds. Let them sizzle until the cumin seeds turn aromatic and start to brown – this usually takes a minute or two.
3. Add the minced green chili and sauté for another few seconds. Be careful not to burn it!
4. Add the sliced tindora, water, and lemon juice to the pot. Now, gently layer the onion masala on top without stirring. We want to keep those layers intact for now.
5. Sprinkle all the spices – salt, amchur powder, coriander powder, fennel powder, paprika, turmeric, cayenne pepper, and black pepper – evenly over the mixture.
6. Secure the lid on your Instant Pot, making sure the pressure valve is set to ‘Sealing’. Pressure cook on ‘High’ for 6 minutes.
7. After the cooking time is up, let the pressure release naturally for about 10 minutes. Then, carefully release any remaining pressure.
8. Switch the Instant Pot back to ‘Sauté’ mode and stir-fry the tindora for 6-7 minutes. This is where the magic happens – it’ll dry out and get beautifully crispy!
9. Remove the pot from the heat and let it sit for 5 minutes. This allows any stuck masala to loosen up before your final stir.
10. Give it one last good stir and serve hot!

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re making a larger batch, cook it in two batches for the best results.
• The key to crispy tindora is not stirring too much during the sautéing process. Let it sit and develop that lovely texture.
• Taste and adjust the spices as needed. Everyone’s spice preference is different!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan: This recipe is naturally vegan!
• Gluten-Free: It’s also gluten-free.
• Spice Level: Adjust the amount of cayenne pepper and green chili to control the heat. My friend, Priya, loves to add a pinch of red chili flakes for an extra kick.
• Festival Adaptations: During Janmashtami, my family makes a slightly sweeter version with a touch of sugar or jaggery. It’s offered as bhog (a devotional offering).

Serving Suggestions

Tindora is incredibly versatile. It’s fantastic with:

• Roti (Indian flatbread)
• Steamed rice
• Dal (lentil soup)
• A side of yogurt for a cooling contrast

Storage Instructions

Leftover tindora can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave, but keep in mind it might lose some of its crispiness.

FAQs

1. What exactly is Tindora and what does it taste like?

Tindora (also known as Indian Round Gourd) is a vegetable commonly used in Indian cuisine. It has a mild, slightly tangy flavor and a unique texture that becomes wonderfully crispy when cooked properly.

2. Can I make this Tindora recipe without an Instant Pot?

Absolutely! You can make this in a regular pan. Sauté the tindora in oil with the spices until it’s tender and crispy, adding a splash of water if needed to prevent sticking. It will take a bit longer, around 20-25 minutes.

3. What is Onion Masala and where can I find it? Can I make my own?

Onion masala is a pre-made blend of fried onions, spices, and sometimes lentils. You can find it at most Indian grocery stores. To make your own, finely chop 2-3 large onions and fry them in oil until golden brown and crispy. Then, blend them with 1 teaspoon each of coriander powder, cumin powder, and turmeric powder.

4. How can I adjust the spice level of this Tindora dish?

Easily! Reduce or omit the cayenne pepper and green chili. You can also add a pinch of sugar to balance the heat.

5. My Tindora is sticking to the bottom of the Instant Pot – how do I prevent this?

Make sure you’re using enough oil and that the Instant Pot is properly preheated. Also, avoid stirring too much during the sautéing process. Adding a tablespoon or two of water can also help.

6. Can I freeze leftover Tindora?

While you can freeze leftover tindora, the texture might change upon thawing. It’s best enjoyed fresh, but if you must freeze it, store it in an airtight container for up to 2 months.