Let me declare the fact saying tindora or tindly stir fry is stupidly simple. But this food blog is a kind of documentation of all my kitchen cooking for the next generation who want to refer to. That being said, it may be my daughter who would probably want to come back and check what she has grown up eating or she may want to recreate her mom’s cooking on her own. So I make it a point to record each and every recipe from day to day cooking to festive special ones.
Tindora or tindly is a bit strange veggie which should be emptied within few days after buying. If not, the veggie though in the refrigerator turns red from inside and ripen fast. So it is more likely that as the week starts tindora, lady’s finger or green leafy vegetables from the pantry are cleared before the other.
It’s Monday today and so I have simple tindly / tindora stir fry off from my kitchen to this beautiful space. Horizontal slicing of tindora is my favorite way of chopping the veggie, it looks awesome to see and taste circular bites. Seriously they are photogenic too. I cooked these slices in normal seasoning with basic spices. And finally topped with shredded coconut which again happens to be my favorite way of stir frying. Coconut in cooking ==> me. You can also refer ivygourd stir fry which is one more version and proves again coconut based.