Fried Tindoras

Ingredients

• 20 units Tindora (Also known as ivy gourd)
• 2 tablespoons Red Chilli Powder
• 1 teaspoon Turmeric (Also known as haldi)
• 1 teaspoon Salt
• 5 tablespoons Coconut Oil
• 6 tablespoons Water

Instructions

1. 1Rinse the tindoras thoroughly under running water. Slice them very thinly lengthwise. In a bowl, combine the sliced tindoras with red chilli powder, turmeric, and salt. Mix well to ensure even coating. Allow the mixture to marinate for 30 minutes.
2. 2Heat a pan over medium heat. Add coconut oil and allow it to heat up. Once the oil is hot, add the marinated tindoras to the pan. Sauté the tindoras well, ensuring they are evenly coated with oil. Sprinkle water over the tindoras, cover the pan with a lid, and cook on low heat.
3. 3Periodically remove the lid and stir the tindoras, adding a sprinkle of water if necessary to prevent sticking. Continue cooking until the tindoras are tender and well-cooked. For best results, use more oil and less water to achieve a crispy texture.