(click to enlarge)
Tindora Fry #1 (Dry Curry)
A bit intense for a main dish, this recipe makes a good accent side dish.
Tindora, a small cucumber-like gourd also known as "ivy gourd", is popular
all over India. It is usually eaten while still green (it turns
red inside as it ripens). See Note-3 for variations.
Chili powder (2)
- Cut stem tips off TINDORA and quarter lengthwise.
- Chop GINGER and GARLIC very fine. Mix and crush in
- Grind 1 t Cumin and mix with Turmeric and Chili
- In a sauté pan, heat Oil and fry Mustard Seeds
and 1/2 t Cumin Seeds stirring until Mustard Seeds are popping
- Stir in Ginger mix, then immediately stir in Tindora
and Salt. Fry stirring a minute, then add 2 T Water.
Cover and steam over low heat, stirring occasionally and checking
water, for about 10 minutes.
- When tindora are nearly as tender as you want them (they should still
have some crunch), stir in Turmeric mix and fry stirring until
mixed well and any remaining liquid has evaporated.
- Serve hot
- Tindora: These are now grown in
California and are often available in Indian markets here. For details
see our Tindora page.
- Chili Powder: Reshampatti is good, or if you don't
have it Korean will do. For details see our
Chili Page. The recipe will be
pretty mild with this type of powder in the measure given.
- Options: Some people like to sprinkle in some
chick pea flour (besan) at the final frying stage to make the dish richer.
Perhaps 1/2 T would do. Others sour it slightly with a little Tamarind
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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