is added to the fried garlic as a finishing step. Serve tindora fry with garlic powder over plain steamed rice and dollop of ghee.

Makes: around 4 Servings of Fry with Garlic Powder. Ingredients: 20 – 25 app 1 Tbsp 1 2 inch Piece Salt to Taste Oil 1 Tbsp Method of preparation: Wash, remove ends and slice the tindora.

Heat oil in a pan, add sliced tindora. Fry for a minute, cook covered on medium flame along with tamarind for around 5 minutes.

Uncover and fry till tindora is cooked and turns brown around edges. Once tindora is fried, remove from heat and stir in garlic powder and salt.

Serve tindora fry with garlic powder over plain steamed rice and dollop of ghee. Notes: Make sure to fry the tindora well.

Suggestions: Adjust spice with garlic powder. Variations: You can also chop the tindora into circles.

Other Names: Fry with Garlic Powder (less)

For / chutney, tindora is sliced and fried in oil till light golden brown in color and cooked. It is then blended with lentils and red chile powder that is freshly prepared.

Finally tindora chutney is tempered with spices and can be served with steamed rice or with roti. Makes: around 1 Cup of Spicy Chutney.

Ingredients: 15 – 20 Whole Red Chiles 2 – 3 1 tsp 1 Tbsp Lemon Juice 1 tsp Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 1 tsp Method of preparation: Break whole red chiles into pieces. Wash, remove ends and slice the tindora.

Heat a pan on medium heat, roast urad dal and chana dal until they turn light golden color and remove from heat. Add few drops of oil in same pan, add broken red chiles and fry them for couple of seconds.

Grind urad dal, chana dal and red chiles into fine powder using a spice blender once they are cooled to room temperature. Heat oil in a pan, add chopped tindora and fry for a minute.

Add salt and cook covered on medium flame till tindora turns just soft. Uncover and fry for another minute and remove from heat.

Once cooled to room temperature, grind the cooked tindora along with the spice powder and lemon juice in the same spice jar into coarse chutney. Remove the tindora chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order. When urad dal changes color, add this tempering to above tindora chutney bowl.

Serve tindora chutney with steamed rice and dollop of ghee or with dosa etc? Notes: Make sure not to overcook or over grind the tindora. Suggestions: Adjust spice with red chiles.

Variations: You can also add little bit of tamarind pulp to the tindora chutney in place of the lemon juice. Other Names: Spicy Chutney, Dondakaya Endu Mirchi Pachadi (less)

They are then cooked with chopped tomatoes along with freshly ground spice powder. Serve ivy gourd tomato masala with steamed rice or with roti.

Makes: around 6 Servings of Ivy Gourd Tomato Masala. Ingredients: 1 1/2 Cups Sliced Tomato 4 Medium Onion 1 Large Garlic Paste 1/4 tsp 1 tsp 1 Tbsp Whole Red Chiles 2 Red Chili Powder 1/4 tsp Salt to Taste Talimpu: 1/4 tsp Cloves 1 1 1 Oil 2 tsps Method of preparation: Peel and slice the onion.

Wash, remove ends and slice the tindora. Wash and finely chop the tomatoes.

Heat a pan on low heat, add urad dal and coriander seeds fry till dal turns light golden color. Add the red chiles and a drop of oil and fry till red chiles are crisp.

Cool the ingredients to room temperature and grind into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order.

When cumin seeds start spluttering, add sliced onion. Fry till onion is translucent, add sliced tindora.

Cook covered for couple of minutes till tindora is little soft. Uncover, add ginger garlic paste and fry for few minutes till tindora starts to turn brown around the edges.

Stir in chopped tomatoes, ground spice powder, red chili powder and salt. Add half a cup of water if necessary and cook on medium flame till tomatoes are mushy.

Adjust seasonings and serve ivy gourd tomato masala with steamed rice or with roti. Notes: Make sure ivy gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chili powder. Variations: Garnish with cilantro if desired.

Check tindora kurma Other Names: Ivy Gourd Tomato Masala, Dondakaya Tomato Masala (less)

The powder can be stored fresh for couple of months. Makes: around a Cup of Raw Garlic Powder.

Ingredients: Garlic 5 Cloves Red Chili Powder 1/2 Cup Salt 1/4 Cup or less Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 tsps Method of preparation: Peel and roughly chop the garlic cloves. Grind coarsely garlic cloves with help of a spice grinder.

Stir in red chili powder and salt and grind again for around half a minute for the oils in garlic to infuse in red chili powder. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, remove the pan from heat and add to the above garlic powder bowl. Stir well and store the raw garlic powder in a dry jar and it keeps fresh for a month or two.

Use raw garlic powder as a finished step to most of the fries (potato fry, eggplant fry, tindora fry, bhendi fry etc…) Notes: Make sure not to burn the spices. Suggestions: Adjust red chili powder and salt according to taste.

Variations: Add a 2 inch piece of raw tamarind while grinding the garlic. Other Names: Raw Garlic Powder (less)

Grind red chiles, garlic and cumin seeds into thick paste adding enough water. Heat oil in a pan, add chpped tindora and salt.

Cook covered for few minutes or until tindora turns little soft and stir fry for around 5 minutes. Mix in ground red chile garlic paste and fry until raw smell of garlic has gone.

Serve with steamed rice and a dollop of ghee. Notes: Garnish with grated dry coconut if you wish (less)

Peel and finely chop onion.Wash and finely chop tomatoes.

Peel and roughly chop ginger.Peel and crush garlic pods.

Clean, wash and finely chop cilantro. Grind all the masala ingredients into fine paste adding enough water.

Heat oil in a pan, add chopped tindora.Stir fry until tindora turns light brown and remove onto a bowl.

Drop onion and green chile to the same pan.Fry until onion turns light brown, add ground masala paste, turmeric powder, red chile powder and salt.

Stir in chopped tomatoes and fried tindora.Once tomatoes turn soft, remove from heat.

Garnish with chopped cilantro and serve with steamed rice or roti. Notes: Don’t overcook tomatoes (less)

The tindora fry is then mixed with ground roasted gram powder and other spices. Serve tindora fry with roasted gram over plain steamed rice or with roti.

Makes: around 4 Servings of Fry with . Ingredients: 30 approximately.

Dalia / 4 Tbsps / Ajwain a big Pinch Red Chile Powder 1/2 tsp Powder 1/8 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 5 Oil 1 Tbsp Method of preparation: Wash, remove ends and slice the tindora vertically twice or more depending on the thickness. Grind roasted gram into fine powder using a spice blender.

Heat a tsp of oil in a pan, add all other talimpu ingredients in order. When mustard seeds start spluttering, add sliced tindora.

Cook covered on low flame till tindora turns little soft and changes color. Uncover and fry tindora on medium high flame till the edges turn golden brown.

Add a tsp of more oil if required during this process. Then stir in carom seeds and fry briefly.

Finally stir in red chile powder, dalia powder, turmeric powder and salt. Fry for couple of seconds to let it coat tindora and remove from heat.

stir in besan. Serve tindora fry with roasted gram over plain steamed rice or with roti.

Notes: Make sure tindora is cooked well before adding carom seeds. Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.

Variations: You can also add little bit of tamarind extract to the fry if you wish. Other Names: Fry with , Dondakaya Gulla Senaga Podem Vepudu (less)

is fried in oil along with spices till light brown in color. Potato is also added to the tindora and fried till its soft.

Powdered spices are added to the fry as a finishing step. Serve tindora potato fry with steamed rice or with roti.

Makes: around 4 Servings of Potato Fry . Ingredients: 20 ? 25 Potato 1 1 tsp Red Chili Powder 1/2 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 Tbsps Method of preparation: Wash tindora under fresh water.

Remove ends and chop tindora into thick circles. Wash, peel and finely chop the potato.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped tindora.

Cook covered for a minute and uncover. Fry till tindora turns light brown around the edges.

Stir in chopped potato and fry again till potato is golden brown in color and tindora is brown as well. Stir in coriander powder, red chili powder and cook for another minute on low flame.

Serve tindora potato fry with plain steamed rice or with roti. Notes: Make sure to fry the tindora well.

Suggestions: If tindora or the potato is not cooked well, put it back on heat and cook covered on low flame till done. Variations: Check other Other Names: Potato Fry (less)

It is then cooked along with freshly shelled green chana. Finished with scraped coconut, tindora with green chana curry is quite simple and flavorful.

Make sure to use fresh green chana as they induce a fresh starchy taste to the dish. Makes: around 3 Servings Ingredients: 20 – 25 Freshly Shelled Green Chana 3/4 Cup Freshly Scraped Coconut 2 tbsps Powder a pinch Green Chiles 2 Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 3 8 Oil 1 tbsp Method of preparation: Remove stems, wash and chop the green chiles.

Wash, remove ends and chop tindora into thick circles. Heat oil in a pan, add all talimpu ingredients in order.

When urad dal changes color, add green chiles, tindora, green chana, turmeric powder and salt. Sprinkle a tbsp or two of water and cook covered for around 5 minutes.

Uncover and fry on medium flame till tindora turns brown around edges and green chana is cooked from inside. Stir in scraped coconut and remove from heat.

Serve tindora with green chana over plain steamed rice or wrapped in a roti or chapati. Notes: Make sure tindora is fried properly.

Suggestions: If tindora feels raw, add a tbsp of water to the pan and keep covered till cooked. Variations: Add a tsp of grated raw mango for a taste of sourness.

For other simple tindora recipes, check , Other Names: Kovakkai Fry, Ivy Gourd with Fresh Green Chickpeas (less)

The tindora fry is then mixed with freshly ground cilantro mixture. Serve tindora cilantro fry with plain steamed rice or with roti.

Makes: around 4 Servings Fry. Ingredients: 30 approximately Green Chiles 3 – 4 1 Small Bunch Powder 1/8 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 2 tsps Method of preparation: Wash, remove ends and slice the tindora vertically twice or more depending on the thickness.

Grind green chiles, cilantro and salt coarsely without adding any water. Heat a tsp of oil in a pan, add sliced tindora.

Fry the tindora on medium low flame till light golden brown in color. Add a tsp of oil in the middle of the pan, add all other talimpu ingredients in order.

When mustard seeds start spluttering, stir well till tindora is cooked and brown in color. Then stir in ground cilantro mixture to the pan.

Fry for few seconds and stir everything well. Serve tindora cilantro fry over plain steamed rice or with roti.

Notes: Make sure tindora is cooked well before adding cilantro mixture. Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.

Variations: You can also add little bit of tamarind extract to the fry if you wish. Other Names: Fry (less)