Instant Pot Tindora Stir-Fry


Masala-coated tindora stir-fry is a popular Indian vegetable dish. Despite its popularity in Indian homes, you probably won’t find these tiny cucumber-like veggies served in restaurants. Tindora stir-fry is a homely dish, a comforting one, perfect alongside a bowl of dal and rice or roti.

tindora stir-fry
tindora sabzi

What is Tindora?

This ivy gord vegetable goes by a long list of names: tindora, kundru, kovakkai – just to name a few. This Indian vegetable is bright green and resembles a small cucumber. It’s mildly flavored and crunchy. It’s my husband’s favorite vegetable (and while I still need to learn how to make it the South Indian way from my MIL), for today – I’m sharing the North Indian version made with Onion Masala and spices.

what is tindora

Tindora Ingredients

tindora ingredients
  • Tindora: I halve them if the tindora are small/medium in size and quarter them if they’re larger. You can find this popular vegetable at your local Indian grocery store.
  • Avocado Oil
  • Cumin Seeds
  • Black Mustard Seeds 
  • Indian Green Chili
  • Onion Masala
  • Spices: salt, amchur, coriander powder, fennel powder, paprika, turmeric, cayenne, black pepper
  • Lemon Juice

How to Make Tindora Sabzi

Press sauté, add oil, and when heats up add cumin seeds, mustard seeds, and green chili.

When the cumin seeds turn brown add the tindora slices, water, and lemon juice. Put the onion masala on top then sprinkle spices. Do not mix.

Pressure cook and when it’s done, press sauté and cook until the mixture is dry.

how to make tindora in an instant pot
tindora sabzi

Once it’s done, enjoy the tindora with some rice, roti, raita, and a bowl of Toor Dal (or whatever dal you’d like!). Check out the recipe below and let me know what you think of this veggie!

More Indian Vegetable Recipes:

Tindora ki Sabzi

tindora stir-fry

Tindora ki Sabzi

5 from 3 reviews
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  • 2 tablespoons water
  • 1 teaspoon lemon juice


  • Rinse and dry the tindora. Slice each in half.
  • Press sauté, add oil, and when heats up add cumin seeds, mustard seeds, and green chili. When the cumin seeds turn brown add the tindora slices, water, and lemon juice. Put the onion masala on top then sprinkle spices. Do not mix.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Press sauté and stir-fry for 6 to 7 minutes, or until it dries.
  • Take the steel liner out the instant pot and let everything sit in the steel pot for 5 minutes. Any masala sticking to the pot will come off by stirring it.
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tindora stir-fry

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Jacqueline says

    5 stars
    Well not sure what you’ll think of this, but due to the remote area i live I substituted anise for fennel, was out of made up onion masala, so winged it for quantities of tomatoes, onion, garlic and ginger. Also i was just looking for a recipe that used amchoor cause i was all excited about finally having some. Also I didn’t have these delicious looking and sounding Tindora veggies, but i promise next time I’m in a city to try find them and actually make this as suggested lol. Call me crazy but i used paneer, zucchini, hot peppers, orange bell pepper, and (possibly sacrilegious) but about a quarter cup of diced up pork loin i needed to use up. Served on basmati rice. So while i feel like i totally butchered your recipe…. it was Absolutely delish!!!

  2. Maneesha says

    Ah this is PERFECT! I just bought some tindora! Your tindora recipe is up next, Ashley! Also, thank you for educating the Indian auntie in me – I never knew what tindora is called in English! Haha

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