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Spicy Tindora Coconut Fry

22 Oct

Dondakaya Kobbari Vepudu.

Tindora is thinly sliced and cooked along with whole spices. Then a freshly ground coconut garlic spice powder is added to the fried tindora and cooked till done. Serve tindora coconut fry with steamed rice or with roti.
Makes: around 4 Servings of Spicy Tindora Coconut Fry.


Tindora 3 Cups Sliced
Fresh or Frozen Scraped Coconut 1/4 Cup
Whole Red Chiles 1 – 2
Garlic 3 Cloves
Coriander Seeds 1/2 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and roughly chop the garlic cloves.
Break the whole red chiles into pieces.
Wash, remove ends and vertically slice ivy gourd and halve them horizontally.
Grind dried red chiles, coriander seeds and garlic into fine powder.
Then add the scraped coconut and salt and grind again into coarse mixture.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped tindora and fry on medium flame till tindora is cooked and start to brown around the edges.
Once cooked, add the freshly ground coconut garlic mixutre and salt if necessary.
Cook for couple more minutes and then remove from heat.
Serve spicy tindora coconut fry with steamed rice or with roti.
Notes: Make sure tindora is cooked well before adding the coconut garlic mixture.

Suggestions: If tindora feels raw, add few tbsps of water and cook covered till done.
Variations: Check other recipes with tindora/ tendli here.
Other Names: Spicy Tindora Coconut Fry, Dondakaya Kobbari Vepudu.