RCI-VG.004.1430.001
Tinda Fry
Sautéed round gourd
Prep25 min
Cook60 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- tindas (round gourd)4 unitpeeled and cut into wedges
- ½ tbsp
- ¼ tsp
- ¼ tsp
- ¼ tsp
- a pinch of amchur (dried mango powder1 unitavailable at the local Indian grocery store)
- salt1 unitto taste
Method
1
Peel the tindas under running water and cut each into 4-6 wedges, removing any rough spots or blemishes.
2
In a small bowl, combine the red chili powder, garam masala, turmeric powder, amchur, and salt to create a dry spice blend.
3
Heat the cooking oil in a large skillet or frying pan over medium-high heat until shimmering.
2 minutes
4
Add the tinda wedges to the hot oil in a single layer, working in batches if needed to avoid crowding the pan.
1 minutes
5
Cook the tindas undisturbed for 4-5 minutes until the exposed side develops light golden-brown spots.
4 minutes
6
Flip each piece carefully and cook the other side for another 3-4 minutes until golden and slightly softened.
4 minutes
7
Sprinkle the spice blend evenly over the tindas and toss gently for 1-2 minutes, allowing the spices to coat each piece and bloom in the residual heat.
2 minutes
8
Transfer the tinda fry to a serving plate and serve hot as a side dish.