Tindora fry | Dondakaya fry | Kundru Ki Sabzi | Tindora recipe

Tindora fry recipe is simple stir fry with five aromatic spices also known as panch phoron spices. In english tindora is known as ivy gourd and in Hindi it is also known as kundru or tendli.

In North India, it is very famous and often accompanied by dal or gravy like paneer butter masala and hot chapati. This recipe is prepared in my family on regular basis. There are many ways to prepare it but this recipe is inspired by the tindora recipe which my mom prepares. She prepares it by stuffing the spice mix and then cook it. To make it easier and faster I skip this step. Either way it tastes delicious.

This tindora recipe is ‘no onion no garlic’ recipe. The flavour comes from panch phoron spice mix which is a mixture of indian spices which are dry roasted and then milled finely to powder form.

Don’t forget to check other vegetarian stir fry available on blog.

1. Aloo gobi recipe 

2. Baingan bharta 

3. Bharwa baingan recipe 

I request you to visit other recipes too. Matar paneer recipe, Chole recipe , mushroom masala and aloo palak.

Let’s see the recipe now.

Recipe card – Tindora fry recipe 

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Tindora fry | Kundru Ki Sabzi | Tindora recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Tindora recipe is simple stir fry with five aromatic spices also known as panch phoron spices. In english tindora is known as ivy gourd and in Hindi it is also known as kundru or tendli subji. It accompanied by dal or gravy like paneer butter masala and hot chapati, is very liked in my family

Course: Side

Cuisine: Indian

Servings: 2 servings

Author: Rachna's Kitchen

Ingredients

• 200 grams tindora/kundru
• 1 tablespoon mustard oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons panch phoron spice
• 1/2 teaspoon amchur powder dry mango powder

For panch phoron spice

• 1 teaspoon cumin seeds jeera
• 1 teaspoon fennel seeds saunf
• 1 teaspoon nigella seeds kalonji
• 1/2 teaspoon brown mustard seeds sarso
• 2 teaspoon coriander seeds Sabut dhaniya

Instructions

1. Dry roast all the spices listed under panch phoron spice mix for 1minutes in low heat. Let it cool. Then powder it in a grinder.

2. Wash and clean tindora(kundru) under runnning water. Trim the both ends if required. Cut the tindora lengthwise vertical. Keep them aside.

3. Place a saute pan over medium heat. Add mustard oil. Once oil is hot enough, add cumin seeds to crackle. Add tindora and stir it.

4. Add panch phoron spice mix, red chilli powder and salt. Mix it. Cover the lid and cook for 12- 15 on low heat.

5. Mean while stir subzi couple of time to avoid burnt. I do not add water but if you think it is needed, you can add 2- 3 tablespoons of water.

6. After 12 minutes of slow cooking, tindora must have cooked till now. dd Amchur powder (dry mango powder) and mix it. Switch off the gas. Serve tindora recipe as side with your main meal.