Tindora fry | Dondakaya Fry | Tindora Sabzi

This is tindora fry made with ivy gourd slivers and simple slivers.

Making it in Air fryer cuts down the otherwise long cooking time and heavy use of oil.

It is a delicious dry vegetable that goes well with rotis.

Ivy Gourd is also known as tendli, tindora, dondakaya or Kundru in India.

For me, ivy gourd has always been the poor cousin of parwal or pointed gourd.

I never really liked the common stir fry that is made with this vegetable till I experimented with this recipe.

Now, this dondakaya fry or tindora sabzi is quite liked in my house even by the kids.

It is made with very simple ingredients and does not require much slogging on the stove which always works for me.

This is my easy recipe:

Serves 4

Ingredients:

2 cups or 500 gm. ivy gourd (Buy the green ones slice them thin, that way it cooks faster)

For garnish

2 large tbsp. groundnuts roasted and coarsely pounded (optional)

For spice mix

2 tbsp. rice flour

2 tbsp. chickpea flour or besan

1 tsp. cayenne or chilli powder

½ tsp. turmeric powder

½ tsp. freshly pounded black pepper

½ tsp. garam masala powder

½ tsp. chaat masala

½ tsp. carrom seeds or ajwain

2 tsp. oil for cooking

salt to taste

Instructions

Finely slice each tindora. I cut each one into 8 segments.

That way it cooks faster.

Else, ivy gourd take a long time to cook.

For Air frying

Mix all the spices and flours of the spice mix and add them to the cut tendli pieces.

Mix well.

Let it sit for 2-3 minutes.

Pre-heat Air fryer at 180 C or 360 F for 6 minutes.

Brush air fryer basket with oil and also spray or brush tindora/ tendli pieces with oil.

Arrange in Air fryer basket and fry for 10 minutes. Shake once in the middle.

Now increase the temperature to 200 C or 390 F.

Air fry further for 8-10 minutes till the tindora are crispy and done.

Serve after garnishing with crushed peanuts (optional) and serve hot as a side dish or a crispy snack.

Your tindora fry is ready to serve.

For stove-top cooking

Heatt oil in a wok. Now add the chopped ivy gourd pieces. Cook for 10 minutes covered.

Meanwhile, toast the peanuts.

Pound them roughly in a mortar and pestle after roasting and keep aside.

Cover and cook the ivy gourd on a low flame till it well cooked yet slightly crunchy.

It should not turn too mushy.

This takes about 15 minutes.

Now add in the salt, chilli powder, pepper powder, turmeric powder with carrom seeds and pounded peanuts and mix well.

Mix well and serve hot with rotis.

The peanuts add crunch and flavour to this spicy stir fry. Your ivy gourd recipe is ready.

Here's the recipe card:

📖 Recipe Card

Your dondakaya fry or kundru fry is ready to serve. If you liked this recipe, I request you to give it a star * rating either on the recipe or in the comments.

You may also like

Lauki ki Sabzi

Jeera Aloo | Cumin Spiced Potatoes

Aloo Methi | Potatoes with Fenugreek Leaves