#Tindora Curry

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Dondakaya Karam | Tindora Fry

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Dondakaya Karam | Tindora Fry

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Dondakaya Karam

Prep Time

15 mins

Cook Time

20 mins

  Dondakaya karam or tindora fry is a popular Indian recipe made with thinly sliced ivy gourds that are sautéed with a blend of spices. Dondakaya fry dish is typically served as a side dish or a snack, and pairs well with rice or roti.The end result is a flavorful and crispy dish that is sure to satisfy your taste buds.

Let's make ivy gourd fry in a different way

Servings: 4 people

Ingredients

1/4 kg Tindora

1 Onion

1/2 cup Curry Leaves

1 tsp Chilli powder

1/2 tsp Coriander seeds powder

1/4 tsp Cumin seeds powder

1/2 tsp Ginger garlic paste

1/2 tsp Salt

Oil

Instructions

Here I used 1/4 kg tindora.

Dice them into thin and long pieces. Cut one into half vertically and then cut each piece into three thin long pieces

Add these pieces to a mixing bowl and add 1 teaspoon chilli powder

Chilli powder can be added as per your tastes

Now add 1/2 teaspoon salt, 1/2 teaspoon coriander seeds powder, 1/4 teaspoon cumin seeds powder, and 1/2 teaspoon ginger garlic paste.

Next, add 1 teaspoon of oil and mix well

Let it sit for 5 minutes atleast

Heat 1 tablespoon of oil in a pan

Add 1 diced onion and stir

Then, add curry leaves as the onions start to become transparent

Now, add the marinated ivy gourd mixture and cook

Close the lid and cook on low medium flame

Keep stirring in between and let it cook for a while

Dondakaya or ivy gourd is completely cooked now

Simple and unique dondakaya karam tindora fry is ready now

It is best eaten with rice, dal or sambar

Chepathis or rotis are also a great combination for this dish

Simple and tasty tindora fry is ready to serve now

[jeriflory]

Kundru Ki Sabji

Kundru is a kind of vegetable which is commonly grown in India and mostly this vegetable is preferred in North India. It is also known as "Ivy Gourd" or "Tindora" in English. Kundru is plucked and eaten by cutting its branches. The Kundru Ki Sabji Recipe can be made sour, sweet and spicy and it is delicious to eat. It is made with rice or roti in winters. Kundru can be made in various ways, such as raw vegetable, cooked vegetable, sambhar and kachori. The special properties of Kundru include vitamin C, folate, potassium, iron, and calcium, which are beneficial for the body. In addition, it also contains fiber, which helps in improving your digestion process and keeps you full longer after a meal.

The taste of Kundru vegetable is very good. One type of green vegetable is called Kundru. How much fiber is there in Kundru vegetable, as well as nutrients A and C are also found in abundance in it. Kundru's vegetable bhujia looks very tasty and attractive. Kundru curry is made in different ways in different states.

Kundru looks almost like Parwal, Kundru is also known as Kinru, Tindora, Tondli and few other names. Vegetable and chutney are very good in Kundru curry. Kundru is made in better places in many ways, here we will tell you how to make Kundru the North Indian way. Kundru Ki Sabji Recipe is very nutritious and tasty. We can also make Kundru's curry by roasting it and adding gram flour, especially Kundru's Bhujia looks very tasty. Kundru's curry is made by mixing all the flavors, due to which its taste increases a lot.

Kundru is a green vegetable and this vegetable is available fresh especially in the mid-year season. This vegetable is made in many good places like Kundru's spicy vegetable, dry vegetable, bhujia. However, today we will make a new vegetable of hot and tasty Kundru made of plastic. This vegetable is tasty and easy to make, it takes very less time to prepare. So let us start making the vegetable-

Ingredients to make Kundru recipe:-

500 grams Kundru

3 tbsp oil

1 tsp cumin

1 tsp punch phodon

pinch of asafoetida

2 green chilies finely chopped

½ tsp ginger garlic paste

2 onions finely chopped

½ tsp turmeric powder

½ tsp chili powder

¼ tsp garam masala

1 tsp coriander powder

½ tsp fennel powder

½ tsp salt

½ tsp dried mango powder

2 tbsp green coriander finely chopped

Method of making Kundru vegetable:-

To make Kundru vegetable, first of all, wash the Kundru thoroughly with clean water.

Now the beak has to be cut from both the top and the bottom side of the kundru and four parts have to be divided lengthwise from one kundru.

Now they have to keep one side and take a pan.

Put 1 tbsp oil in a pan and heat it, when the oil becomes hot, add the chopped shallots.

Now let the Kundru fry on medium heat for 6-7 minutes. Meanwhile, prepare the rest of your ingredients.

Now take out the Kundru in a plate.

Now pour the remaining oil in the same pan and heat it.

When the oil becomes hot, add cumin, punch boil and asafoetida to the oil and let it crackle.

After this, add finely chopped green chillies, onions and add ginger garlic paste and fry it well.

When the onion turns light golden, reduce the flame completely.

Now add turmeric, chili, coriander and fennel to it and fry the spices till the aroma comes.

Now add the fried kundru to the spices.

Now fry the kundru with spices for 5 minutes. Now add salt to it and stir well.

Now cover the lid and cook on very low flame for 10 minutes.

If you want to make little gravy or lipatma then you can add ½ cup of water.

Now the vegetable has to be kept stirring in between because continuous cooking can cause the vegetable to burn or burn.

Now after 10 minutes, remove the lid of the vegetable and add dry mango powder.

Now the vegetable has to be fried like this for 2 minutes, in the end you have to add finely chopped coriander to it.

Now the flame has to be turned off and the vegetable has to be taken out strictly.

Now your Kundru recipe is ready, you can eat it with roti or dal rice.

Its taste is wonderful to eat, after making this vegetable, it looks like a parbal vegetable.

For more information visit the link: https://cookingkhajana.in/kundru-ki-sabzi/

[shafhimo1]

Kundru ki Sabji | Tendli Recipe

There are few vegetables used in Indian cuisine, which are not really popular and are not given their due credit by many people. Ivy gourd or tendli/tindora/kundru is one of them. Most of the people have an aversion towards this veggie, hence, it is not even that common in households. However, I guarantee that with this Tendli Bhaji, that notion will change. This Tendli Recipe is a Gujarati style Kundru ki Sabji made with ivy gourd, potatoes and is easy, vegan and gluten free too.

About Kundru ki Sabji

I got this simple Tendli Recipe from a Gujarati friend of my husband. Thanks to him and his mother, I now know a couple of Gujarati recipes too. There’s something about this particular food culture that may not woo a lot of people at the first go. But once you keep trying dishes from the Gujarati food culture, you’ll know the versatility and the real flavors, which are much more than just sweet. This Gujarati style Kundru ki Sabji is one of those recipes, which are not just super simple and quite basic at the very first look, but also packs super flavors in it and is very well textured too. The veggies ivy gourd (tendli) and potatoes (aloo) add to the texture bit as well as make the dish comforting too.

Ivy gourd has many regional names in India. For instance, it is ‘tendli or kundru’ in Hindi and Konkani, ‘tondli’ in Marathi, ‘tindora’ in Gujarati, ‘dondakaya’ in Telugu, ‘kovakkai’ in Tamil, ‘tonde kayi’ in Kannada, ‘kundri or toruni’ in Bengali, etc. It is small in size, but is considered as a wonder ingredient because of its medicinal and health benefits. You really don’t have to do much to prepare this Kundru ki Sabji. Just fry your whole spices like mustard seeds, cumin seeds, curry leaves, ginger, green chilies along with the chopped ivy gourds and potatoes in a pressure cooker. Then, spice it up with turmeric powder, coriander powder, cumin powder and red chili powder (if using), pour in some water and season it well. Next, just cover and pressure cook till well done. You can keep the Tendli Bhaji gravyish or simmer it further for a semi-dry version.

More On This Recipe

Tendli or tindora has been a regular vegetable at my mother’s place. She would make a Goan style Tendli Recipe, which we would relish with chapatis and dal. It was so regular at my place that after some time I quite got bored of it. When I was away from home, I did miss this vegetable. Such are our minds. When we have it, we get bored of it or take it for granted, and when we do not have it, we miss it or long for it. Because of this Kundru ki Sabji, I’ve again got a hang of it and have now made it a part of my meals, whenever I get ivy gourds. My mother would make various Goan-style coconut based stir-fries with almost all the vegetables including ivy gourds and I would simply love all of them. In addition to chapatis and dal, this Tendli Recipe tastes really amazing with Gujarati rotli, plain paratha or even dal-rice combination. Step-by-Step Guide

How to make Kundru ki Sabji

Preparation 1. Clean 250 grams of tendli or tindora or kundru (ivy gourd) in water. Then, wipe them with a kitchen towel and chop lengthwise into 4 pieces. Wash, peel and dice 1 large potato too.

Make Tendli Recipe 2. Heat 2 tablespoons oil or ghee in a 2 litre pressure cooker. Add ½ teaspoon mustard seeds. I have made Tendli Bhaji in my small pressure cooker. It saves time, fuel and is easy for me. However, you can cook this recipe in a heavy bottomed pan or kadai/wok too. 

3. When the mustard seeds crackle, add ½ teaspoon cumin seeds.

4. Now, add 1 sprig curry leaves, 1 inch finely chopped ginger, 1 slit green chili and fry for a minute.

5. Add the chopped tendli and potatoes.

6. Add the following ground spices: - ½ teaspoon turmeric powder - 1 teaspoon coriander powder - 1 teaspoon cumin powder - ¼ teaspoon red chili powder, if using – the addition of red chili powder is optional.

7. Stir to combine the spices evenly with the veggies. Add ½ cup water and salt as required.

8. Pressure cook on medium heat for 1 to 2 whistles or till both the ivy gourds and potatoes are tender and cooked well. Check if there is any water still remaining. If yes, then keep the cooker on the stovetop, so that the water dries up. Also, the potatoes and ivy gourds should be completely cooked.

9. If you want a little gravy, then you can keep the water and no need to simmer the gravy. Since we like this Tendli Recipe as a side dish with roti, I prefer it with no water.

10. You can serve Kundru ki Sabji or Tendli Bhaji with Gujarati rotli or chapatis. This sabzi also goes well with plain paratha. You can also have it as a side dish with dal and rice.

Expert Tips

- To save on time, fuel and make it an easy task, I usually cook this recipe in a small pressure cooker. However, you can also make it in a heavy bottomed kadai or pan/wok. Just that it will take some more time for the veggies to cook. - You can opt to make the recipe with either oil or ghee (clarified butter). - Adding red chili powder in this recipe is optional. You can skip it. - If you like coconut, add some coconut to the veggies, once the cooking is complete. Read the full article

[ravulanareshblog]

Dondakaya Curry | Tindora Curry | Ivy Gourd Curry.

Dondakaya Curry | Tindora Curry | Ivy Gourd Curry.

Dondakaya Curry | Tindora Curry | Ivy gourd Curry – is an Andhra style stew made using Ivy gourd, Tamarind, Onion, Tomato and Species. It goes very well with rice. Dondakaya Pulusu is a simple Andhra style tangy and spicy stew made with ivy gourd or tindora. This stew is similar to sambar but without adding lentils and spice blends. Dondakaya Pulusu It tastes awful with hot steamed rice and…

[mealinnovate]

#Dondakayaspecials #Tindora #Lvygourd #Simplefries #Specialcurryforrice #Ricecurryrecipes #Easycurry #Telugurecipes #Simple #Indian #India #Lunch #Lunchrecipes #Masalakundrufry #Dondakayacurry #Masalacurry #Dohndekairecipes #Southindianspecialcurryrecipes #Simplelunchrecipes

#Simplecurryrecipes #kovakkai #vegcurryrecipes #kovakkaicurryrecipes #kovakkaifry #5minscurryrecipes #dietcurryrecipes #dietlunch #Tindoraricerecipes #Dondafry #subzi #fry #curry #indianvegcurryrecipes #dondakayadry #dondakaya65 #functiontypecurryrecipe #tendli #Parwalfry #Parwal

Dondakaya special recipes | Ivy gourd stir fry | Tindora recipes | Masaledar Kundru Fry

[hyderabadiruchulu]

Dondakaya Masala Curry | Tindora Masala Curry | How to make Veg Masala C...

[devitastyrecipes]

Tindora Masala Curry| దొండకాయ మసాలా కర్రీ | Ivy Gourd Masala Curry Recipe

#IvyGourd #Tindora #MasalaCurry Tindora/Dondakaya masala curry is a gravy recipe. You can enjoy eating this curry with jeera rice, vegetable pulao and steamed rice.

Ingredients: 

#Peanuts - 2 tbspns 

#Coriander seeds -1 tbspn 

#Chana dal-1 tbspn

Dry red #chillies - 4 

#Sesame seeds -1 tbspn 

Shredded #coconut -1 tbspn 

#Cinnamon stick-1/2 inch 

#cloves - 4 

#cardamom - 1 

#Tamarind - goose berry size 

#Salt - 2 spns 

#Water - half cup 

#Tindora / #dondakaya - 1/2 kg 

#Oil - 3 tbspns 

#Turmeric powder - 1/4th spn 

#Mustard seeds - 1 spn 

#Cumin - 1 spn 

#Fenugreek seeds - 1/4th spn 

#Bay leafs - 2(small) Chopped 

#onions - 2(small) 

Slit green #chillies - 2 

#Curry leaves - 1 sprig 

Chopped #coriander - half cup 

#Ginger and #garlic paste - 1/2 spn 

Chopped #tomatoes - 2 

#Chilli powder - 1 tbspn 

[vijithasayasworld]

Gutti Dondakaya curry/Stuffed Tindora/Tendli/Ivy Gourd

[neeharikacreations]

Hi friends, I'm Neeharika. Today I am preparing Tasty Dondakaya Fry Recipe in Telugu. Dondakaya Fry is Perfect Combination for Rice along with Sambar. Hope you all try this amazing Hotel Style, Function Style Tindora Fry at home.

[kain-tayo]

Marché Tharsini

I visited Marché Tharsini which is a grocery store that located in 5493 Victoria Avenue. Even though I live nearby, this was my first time going into this store. They specialize in South Indian products ranging from food to some household items.

Here are some products that caught my eye while browsing the store:

Tindora

Tindora or Ivy gourd is a tropical vine eaten largely in South Asian countries. This vegetable is considered very healthy and nutritious and is very popular. There are only a couple of ways they are eaten. They are usually stir fried with potatoes and seasonings and eaten with Roti or Chapati. The vegetable itself does not have a very strong or significant taste and is rather bland. However, once seasoned well, they are a delicious treat.

Jaggery

Jaggery or Unrefined Cane sugar is largely used in India and parts of Africa. This sweetener is not widely used around the globe. However, this product is known for its nutritional value as it is recommended to be ingested in small amounts after daily meals to help digestion by activating digestive enzymes. It is added in lentil soups, curries, etc., to subtly add sweetness and balance out the spices and flavour. It is also eaten raw with ghee (clarified butter).

Chana

Chana or roasted gram contain a high amount of protein and fiber. They are considered on the go snacks since they take a long to digest and hence keep you full or content for a while. This product is largely if not only consumed in South Asia. They are eaten as they are without any condiments, etc.

Roti

Roti/Chapati is a South Asian flatbread. They are essential since most of the dishes which have curry or stir fried vegetables (Sabzi) are eaten with roti.

Soan Papdi

Soan Papdi which is usually square in shape and rarely in a round shape such as this one is a very popular Indian dessert. They have a very unique and interesting texture. It is crisp and flaky but melts the moment it touches your mouth. They are topped with almonds and pistachios.

[specialdesirecipes]

ivy gourd fry | tindora fry | dondakaya fry | దొండకాయ ఫ్రై | टिंडोरा फ्र...

[uppadarambabu]

Dondakaya Tomato Curry | Tindora Curry | How to make Dondakaya curry | సింపుల్ దొండకాయ టమాట కూర

Blog: https://www.indianrecipeinfo.com/dondakaya-curry-tindora-curry/

Video: https://youtu.be/B_cRB4YX1XY

#dondakayacurry #dondakayakura #tindoracurry

[zaafaroon]

Thondekai Kalspalya (Ivy gourd - Tindora - Kundru -Kovakkai) 

Thondekai Kalspalya (Ivy gourd – Tindora – Kundru -Kovakkai) 

Ingredients required:• Thondekai 500 gms• Tamarind paste 1tsp• Jaggery 1″ Piece• Grated coconut 1 cup• Cumin seeds 1 tsp• Mustard seeds 1 tsp• Red chilly 6 nos• Urid dal 1tsp• Coconut oil 2 tbsps• Curry leaves 2 sprigs• Kosher salt as required Wash and cut thondekai in lengthwise quarters or further divided according to your choice. It’s absolutely personal choice.  Add tamarind paste, little…

[spicenflavorusa]

Tindora - Ivy gourd sauteed with onions, spices, ginger, cumin, mustard seeds, canola oil, salt & curry leaves #ivygourd #tindora #kovakka #ginger #onions #cumin #mustardseeds #curryleaves (at Spice n Flavor) https://www.instagram.com/p/COx9MYiD8sC/?igshid=n7fl95ik0s4g