(click to enlarge)
Tindora Fry #2 (Dry Curry)
This recipe is a little intense for a main dish but makes a good accent
side. Also known as "ivy gourd", this tiny cucumber-like gourd is popular
all over India. It is usually eaten while still green and turns red inside
as it ripens.
Chili, dry (2)
Curry Leaves (3)
PREP - (15 min)
RUN - (15 min)
- Cut stem tips off TINDORA and slice lengthwise into quarters.
- Stem CHILIS, break them into several pieces and shake out the
- Heat 1/4 t Oil in a very small pan and stir in Cumin until
it sizzles and is aromatic, then stir in Chilis. and fry stirring
until chilis darken (but do not burn). Cool thoroughly and crush in a
- Add PEANUTS to mortar and crush medium.
- In a sauté pan, geat Oil and fry Mustard Seeds
until they are popoing well, then stir in Curry Leaves and fry
stirring until aromatic.
- Stir in Tindora and Salt to taste.
Fry stirring for a couple minutes, then add 2 T Water, cover and
steam stirring occasionally and checking water.
- When Tindora are as tender as you want them, about 10 minutes (they
should retain a bit of crunch) stir in Peanut mix and fry
stirring another minute.
- Serve hot garnished with roasted Peanuts
- Tindora: These are now grown in
California and are often available in Indian markets here. For details
see our Tindora page.
- Chilis de Arbols are fine, or dried
red Thai Chilis. For details see our
- Curry Leaves These are necessary for
the true flavor of southern India, and are now reasonably available in
Indian markets, at least here in California. If you don't have them
you will have to leave them out - there is no acceptable substitute.
For details see our Curry Leaves
- 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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