December 2, 2009

Tindora Fry

Coccinia grandis, also called Ivy gourd/ Tindora. Some people even call it as gentleman's toes (compared to lady's fingers). They may be eaten tender, and green, or mature and deep red. The young shoots and leaves may also be eaten as greens.It is eaten as a curry, by deep-frying it; stuffing it with masala and sautéing it, or boiling it first and then frying it. It is also used in sambar. In India, ivy gourd is often recommended to diabetics due to its possible ability to help regulate blood glucose. These are a very good source of several micronutrients, including vitamins A and C. And also it is rich in beta-carotene

My MOM used to make many versions of Tindora fry and this one i loved to eat a lot. Most of the times, i cook tindora in this way. For this recipe i use home made Curry Powder Usually when i make Stuffed brinjal, i make little more curry powder and store the left over curry powder for some other fry. So that i can make fry very easy and fast. 


Curry powder - to Taste
Oil - 1 tbsp
Turmeric - 1/4 tsp
salt - to taste
Water - 1 cup

Click Here for Curry Powder


Wash and wipe Tindora.
Now cut off both the ends of each tinodra, and make them into 8 pieces. 
( First vertically slit them into 4 quarters, then make a cut in the middle and  make them 8)

Now add 1 cup of water ( Just to cover tindora pieces), little salt, turmeric and cook till 80% done.

Drain the water and set aside.

Now take a wide pan, add oil, when it is hot enough, add tindora and fry for 4 to 5min on medium heat.

Now sprinkle Curry Powder, Mix well.

Adjust salt and cook for another 5 min on low flame.

Serve Hot with Rice and sambar.


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