Gherkins Fry (Tindora/Tendli) - Indian Style

Ready in

25 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Cook Time

15 min

Serving

2-3 People

Difficulty

Easy

Calories / Serving

~180 kcal

Spicy Level

Mild
Recipe by Kamaths Veg & Non-Veg on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Tindora

    Wash the tindora thoroughly. Trim the ends. You can either slice them lengthwise into four pieces or smash them whole using a mortar and pestle.

  2. Sauté Aromatics

    Heat coconut oil in a pressure cooker or a pan over medium heat. Once hot, add the smashed garlic and until it becomes fragrant and lightly golden.

  3. Add Spices

    Add the chopped green chillies and for a moment. Then, add the crushed pepper, coriander powder, and chilli powder. Stir quickly for a few seconds to cook the spices.

  4. Cook the Tindora

    Immediately add the prepared tindora to the cooker. Mix well to ensure all the pieces are coated with the spice mixture.

  5. Pressure Cook

    Add salt to taste and a small amount of water (about 2-3 tablespoons). Mix everything together. Close the lid of the pressure cooker and cook for exactly one whistle. If using a pan, cover and cook for until tender.

  6. Roast on Tawa (Optional but Recommended)

    Once the pressure has released naturally, open the cooker. For a drier, roasted texture, heat a tawa (flat griddle). Transfer the cooked tindora mixture onto the hot tawa and spread it out. Fry for a few minutes, stirring occasionally, until the excess moisture evaporates and the tindora becomes slightly crispy and roasted.

  7. Serve

    Your Gherkins Fry is ready. Serve it hot as a side dish with rice and dal, or with chapatis.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 1 swap

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

Variations

Simple ways to adapt this recipe.

  • A non

    Garlic version can be made by tempering with mustard seeds and asafoetida.

  • The dish can be preparedIngredient swap

    The dish can be prepared by slicing the tindora instead of smashing it.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipYou Can Either Slice the

    You can either slice the tindora lengthwise or smash them in a mortar and pestle for a different texture.

  • Flavour tipUsing Coconut Oil Adds a

    Using coconut oil adds a traditional South Indian flavor, but any regular cooking oil can be used.

  • Flavour tipFor a Version Without Garlic

    You can temper the oil with mustard seeds and a pinch of asafoetida (hing).

  • Cooking tipCooking in a Pressure Cooker Is Faster

    But the same dish can be made in a pan/kadai; it will just take longer to cook.

  • Flavour tipFor a Crispier

    Roasted texture, transfer the cooked tindora to a hot tawa (griddle) and fry for a few minutes.

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