Tindora Fry
A simple and delicious South Indian stir-fry made with ivy gourd, cooked with aromatic spices until tender and slightly crisp. Known as 'Dondakaya Fry' or 'Kovakkai Poriyal', this dish is a perfect and quick side for rice and sambar.
For 4 servings
Preparation: Wash the tindora thoroughly under running water. Pat them dry. Trim both ends and slice each one lengthwise into four long, thin pieces. Finely chop the onion and set aside.
Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
Sauté Aromatics: Add the urad dal, cumin seeds, broken dried red chilies, and curry leaves to the pan. Sauté for about 45-60 seconds until the urad dal turns light golden and the mixture is fragrant. Be careful not to burn the dal. Stir in the hing.
Cook Onions: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Cook the Tindora: Add the sliced tindora, salt, and turmeric powder. Mix everything well to ensure the tindora is evenly coated. Cover the pan and cook on a medium-low flame for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. Cook until the tindora is tender.
Roast and Finish: Uncover the pan. Add the red chili powder and coriander powder. Mix gently to combine. Increase the flame to medium and continue to cook uncovered for another 5-7 minutes, stirring occasionally, until the tindora is well-roasted and slightly crisp at the edges.
Garnish and Serve: Turn off the heat. Garnish with fresh grated coconut, if using. Toss gently and serve hot with rice, sambar, or rasam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, choose young, tender, and green tindora. Avoid ones that are pale or have turned reddish inside, as they will be ripe and slightly sour.
- 2Slicing the tindora thinly and uniformly is key to ensuring it cooks evenly and achieves a nice crispy texture.
- 3Do not add any water while cooking. The natural moisture from the vegetable is sufficient. Adding water will result in a mushy texture.
- 4For an extra crispy fry, continue to cook uncovered on a low flame for a few more minutes, allowing the moisture to evaporate completely.
- 5Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture will be best when reheated in a pan rather than a microwave.
Adapt it for your goals.
Andhra Style (Dondakaya Vepudu)
Add a coarse powder made from roasted peanuts, desiccated coconut, garlic, and red chilies in the last few minutes of cooking for a nutty and spicy flavor.
With PotatoesWith Potatoes
Add one small, thinly sliced potato along with the tindora for a heartier side dish. You may need to adjust cooking time slightly.
With Sambar PowderWith Sambar Powder
Substitute the red chili powder and coriander powder with 1-2 teaspoons of sambar powder for a different flavor profile.
Tangy TwistTangy Twist
Squeeze a teaspoon of fresh lemon juice over the fry just before serving to brighten up the flavors.
Why this is on our healthy list.
Supports Digestive Health
Tindora is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
Aids in Blood Sugar Management
Ivy gourd has been traditionally used in Ayurvedic medicine for its anti-diabetic properties. It contains compounds that may help regulate blood glucose levels, making it a beneficial vegetable for those managing diabetes.
Rich in Antioxidants
This dish is packed with antioxidants from tindora and spices like turmeric and cumin. Antioxidants help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
A single serving of this Tindora Fry contains approximately 140-160 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil used.