Tindora Fry
A quick Indian stir-fry made with sliced tindora, onions, and simple spices. It cooks until tender with lightly crisp edges, making it a tasty everyday sabzi that goes well with dal, rice, or roti.
For 4 servings
- prep
Slice the tindora and onion.
Wash the tindora well, trim both ends, and slice them lengthwise into thin strips. Slice the onion and slit the green chilies so everything is ready before cooking.
- temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves and cook for 10 seconds.4.Add the slit green chilies and stir briefly.TIPUse a wide pan so the tindora cooks evenly and gets lightly crisp instead of steaming. - saute · ~5 min
Cook the onion.
Add the sliced onion and sauté until soft and lightly golden. This takes about 4 to 5 minutes and builds the base flavor for the fry.
- saute · ~2 min
Add the tindora and spices.
1.Add the sliced tindora and mix well with the onion.2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.3.Stir for 2 minutes so the spices coat the vegetable well. - simmer · ~12 min
Cover and cook until tender.
Add water, mix once, cover the pan, and cook on low heat until the tindora is tender. Stir once or twice during cooking to prevent sticking.
TIPKeep the heat low and add only a little water, so the tindora softens without turning mushy. - saute · ~5 min
Fry until the edges turn lightly crisp.
Remove the lid and cook uncovered for 4 to 5 minutes, stirring occasionally, until any moisture dries up and the tindora gets lightly crisp on the edges.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the tindora into even thin strips so it softens at the same rate and crisps evenly at the end.
- 2Use a wide, heavy pan rather than a deep kadai to help the moisture evaporate instead of steaming the sabzi.
- 3Do not add extra water beyond a few spoonfuls; too much will make the tindora soggy and dull the fry texture.
- 4Cook the onions until lightly golden before adding tindora, since that sweetness balances the green chili and red chili heat.
- 5Stir only occasionally during the final uncovered cooking so the tindora edges can actually brown and crisp.
- 6If the tindora seeds inside look very red and mature, remove a few while slicing for a less seedy texture.
- 7This fry reheats well in a skillet; avoid microwaving too long or the crisp edges will soften.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a well-seasoned pan; the dish will be a little less crisp but still flavorful for a lighter everyday sabzi.
peanutPeanut
Add a spoonful of crushed roasted peanuts at the end for a nutty crunch that pairs especially well with tindora.
garlicGarlic
Sauté a few sliced garlic cloves with the onions for a bolder, more rustic flavor that goes well with dal-rice.
potatoPotato
Add thinly sliced potato with the tindora to make it heartier; cook a little longer so both vegetables turn tender.
Why this is on our healthy list.
Vegetable-Forward Side
Tindora makes this a produce-rich sabzi that adds variety and fiber to a simple Indian meal with dal, rice, or roti.
Moderate Oil Cooking
The recipe uses just enough oil for tempering and stir-frying, giving flavor without relying on deep frying.
Spice-Based Flavor
Mustard, cumin, curry leaves, turmeric, and coriander powder bring strong flavor so the dish tastes satisfying with simple ingredients.
Frequently asked questions
Use only a little water, cook covered on low just until tender, then uncover and fry off the moisture so the edges crisp.
