Spicy Tindora Stir-Fry with Coconut

Recipe Name: Dondakkai/Kovakkai Poriyal (Tindora Fry)
Alternate Name: Cucumber Fry Recipe (Tindora Poriyal)

Ingredients

Nutritional Information (per serving)

Preparation and Cooking Time

Servings

Serves 4

Cuisine

South Indian

Course

Side Dish

Dietary Notes

Sattvic (No Onion, No Garlic)

Instructions

Step 1: Preparation of Tindora

1. Prepare the Tindora: Start by washing the tindora (Dondakkai/Kovakkai) thoroughly. Slice each piece lengthwise to your desired thickness, ensuring uniformity for even cooking.
2. Steam the Tindora: Place the sliced tindora in a steamer. Sprinkle with a pinch of salt and steam on high heat until tender. The tindora should be cooked but still retain a firm texture. Avoid overcooking to maintain its slight crunch.

Step 2: Seasoning the Tindora

1. Begin Seasoning: In a heavy-bottomed pan, heat 1 teaspoon of oil over medium heat.
2. Add the Mustard Seeds and Urad Dal: Once the oil is hot, add mustard seeds and urad dal. Let them crackle, stirring until the urad dal is golden and crisp.
3. Incorporate Asafoetida and Curry Leaves: Add a pinch of asafoetida and the chopped curry leaves, stirring until fragrant.

Step 3: Combining and Finishing

1. Add the Steamed Tindora: Add the steamed tindora into the pan, stirring gently to combine it with the seasonings. Adjust the salt according to your taste.
2. Add Fresh Coconut: Sprinkle the grated coconut over the tindora mixture, stirring to coat evenly.
3. Finishing Touch: Turn off the heat, transfer the poriyal to a serving bowl, and garnish with additional fresh coconut if desired.

Serving Suggestions

Enjoy the Dondakkai/Kovakkai Poriyal with a classic South Indian spread such as Jeera Rasam, Mixed Vegetable Sambar, Beetroot Pachadi, Steamed Rice, and Elai Vadam for an authentic and satisfying meal.