Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Gujarat · Dinner

Tindli Fry

Traditional Recipe 5: Tindli Fry recipe

🧺 Ingredients

• Tindli (ivy gourd): 400g
• Oil: 30ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Curry leaves: 10-12
• Asafoetida: pinch (1g)
• Green chillies: 3 (slit lengthwise)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ¾ tsp (3g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sesame seeds: 1 tsp (7g)
• Lemon juice: 1 tbsp (15ml)
• Coriander leaves: 20g

👩‍🍳 How to make Tindli Fry

1. Wash and cut tindli into thin 3cm slices lengthwise, removing seeds and fibrous center.
2. Heat oil (30ml) in large wok or kadai over medium heat (170°C).
3. Add mustard seeds; let crackle for 30 sec.
4. Add cumin seeds; fry 30 sec until fragrant.
5. Add curry leaves and asafoetida; fry 30 sec.
6. Add slit green chillies; fry 1 min.
7. Add tindli slices; stir constantly for 3-4 min to coat with oil.
8. Add turmeric, red chilli, coriander, and salt (5g).
9. Continue cooking on medium heat (160°C) for 12-15 min, stirring frequently.
10. Vegetables should shrink and become crispy at edges, light golden color.
11. Add sesame seeds; fry 1 min more.
12. Finish with lemon juice and coriander leaves.
13. Serve hot as side dish. Tindli should be dry, crispy, and fork-tender.

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