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.
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.
- 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.
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:
- 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.