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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
  • 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
  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.