Dish of Tindora Fry #1 (Dry Curry)
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Tindora Fry #1

 

(Dry Curry)


India
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
20 min
Part		 A bit intense for a main dish, this recipe makes a good accent side dish. Tindora, 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.

1
1/2
1
1
1/4
1/2
1-1/2
1/4
1/8
1/2
2
#
in
cl
t
t
t
T
t
t
t
T
Tindora (1)
Ginger
Garlic
Cumin Seeds
Turmeric
Chili powder (2)
Oil
Cumin
Mustard seed
Salt
Water
PREP
  1. Cut stem tips off TINDORA and quarter lengthwise.
  2. Chop GINGER and GARLIC very fine. Mix and crush in a mortar.
  3. Grind 1 t Cumin and mix with Turmeric and Chili Powder.
RUN
  1. In a sauté pan, heat Oil and fry Mustard Seeds and 1/2 t Cumin Seeds stirring until Mustard Seeds are popping well.
  2. 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.
  3. 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.
  4. Serve hot
NOTES:

  1. Tindora:

      These are now grown in California and are often available in Indian markets here when in season. For details see our Tindora page.

  2. Chili Powder:

      Reshampatti is good, or if you don't have it Korean will do. For details see our Indian Chilis page. The recipe will be pretty mild with this type of powder in the measure given.

  3. 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 paste.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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