Finely slice each ivy gourd into even juliennes. I cut each one into 8 segments. That way it cooks faster.
Mix all the spices and flours of the spice mix and add them to the cut tendli pieces. Mix well.
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.
Your kundru fry or tendli fry is ready to serve. Enjoy with hot rotis, rice and dal.
For stove-top fry
Cut tindora into 8 pieces. Heat oil in a kadhai and add tindora to it. Cook covered for 10 minutes.
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 (optional) and mix well.
Your tindora fry is ready to serve.
1 Choose ivy gourd that are green in colour.2. You could also add 1 tsp. sesame seeds to the peanuts before powdering (if adding).3. You can reduce chilli powder or pepper as per your taste.4. Watch the time in the Air fryer. The tindora will crisp up more once taken out. Don't wait for them to become too brown.