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Small, firm, and full of character, Fresh Tindora — known as Kundru in Hindi, Kovakkai in Tamil, and Dondakaya in Telugu — is a beloved vegetable in South Indian and Gujarati kitchens. Its satisfying crunch and ability to absorb spices make it a go-to for quick weekday meals. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Slice into rounds or halve lengthways for a classic Tindora Fry — sauté with mustard seeds, curry leaves, turmeric, and red chilli until golden and crisp. Add to Dondakaya Masala Curry with onion and tomato gravy, or deep-fry for a crunchy snack. Tindora also works beautifully in Pickles (Achar) and Rice dishes. For best results, cook on medium-high heat to retain its crunch.
Refrigerate in a perforated bag and use within 3–4 days for best taste and texture. Do not wash until ready to cook. Tindora does not freeze well raw — cook first if you wish to store longer.
Q: What are the health benefits of tindora?
A: Tindora is high in fibre, vitamins C and A, and antioxidants. It supports digestion, blood sugar control, and immune health, and is commonly used in diabetic-friendly diets.
Q: Is tindora good for weight loss?
A: Yes — it is very low in calories and high in fibre, keeping you full for longer and supporting healthy digestion.
Q: How do I stop tindora from becoming soggy when cooking?
A: Cook on medium-high heat without covering the pan, and avoid adding water. Frying in a little oil until golden gives the best crispy result.
