Tindora in Air Frying

Tindora in Air Frying

Also known as Ivy Gourd, Tondli, Tindli, Kundree, Kunduri, Kundru, Kunthru and Thondykaai...

Tindora is a popular Indian vegetable.

Tindora has a crunchy, juicy texture with a mild and slightly bitter flavour.

Tindora can be eaten raw in salads, boiled, steamed, fried or sliced and used as a garnish in curries, Achar and soups.

This Indian vegetable recipe is a good representation of a common use.

Wash Tindora thoroughly, take each one, slice off the edges on both sides, and then proceed to cut in any desired shape. Like round, halves, strip length wise, diagonally.

Except something very fine size like grating, which is not preferable.

Cut each Tindora lengthways, into thin slices, 4-6 slices for each piece

Cut & store them in an air-tight container / zip – lock and store it in fridge, for at least up to 4-5 days before you cook.

INGREDIENTS

1 lb. Tindora

1 Tbsp. fresh greatd Ginger

1 Tbsp. Fresh Garlic, minced

1 1/2 Tbsp. Oil

1/2 tsp. Cumin Seeds

1/4 tsp. Mustard Seeds

To Taste - Salt

1/4 tsp. Turmeric Powder

1/2 tsp. Chili Powder

1 tsp. Coriander Powder

1 Tbsp. Fresh Cilantro, chopped for garnish.

Heat oil in a wok or fry pan. Add cumin and mustard seeds. When the seeds splutter, add ginger and garlic and stir fry for a minute.

Add Tindora, salt, turmeric, coriander powder and chili powder.

Stir and cook covered on medium heat, until tender (5 to 7 minutes.

Remove lid,stir fry on high heat, uncovered, for a minute or two, or until all water is absorbed and the vegetable looks shiny.

Transfer veg pieces on the air-fryer mesh. Adjust the salt & spice as per your taste.

Cook for more 8 to 10 mins, at 370f. As per your desired crunchiness. Done!

Tips:

Oil-spray after adding spices can be done, or can be eliminated.

The spices might drop down the mesh, you can avoid it by spreading a parchment paper / foil on the mesh. I did not use it though.