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Tindora Potato Fry

27 Sep

Tindora Potato Fry.

Tindora / Dondakaya / Gherkin is chopped into small circles. Tindora 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 Tindora Potato Fry .


Tindora 20 – 25
Potato 1
Coriander Powder 1 tsp
Red Chili Powder 1/2 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 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 recipes with tindora here.
Other Names: Tindora Potato Fry.