Spicy Tindora is a palate-tickling vegetarian/vegan curry with ivy gourd that makes a healthy accompaniment for plain rice. Leave out the onions if you want. Tindora is rich in beta carotene.
Cooking Time: 30-40 minutes
- 4 cups tindora (tondli, ivy gourd, dondakaya), each cut lengthwise into 4 pieces
- 2 tbsp onions, finely chopped
- Salt to taste
- 4-5 tsp vegetable oil
- Turmeric powder, a pinch
- 1 tbsp, coriander seeds (dhania)
- 1/2 tsp cumin seeds (jeera)
- 5-6 red chillies
- 1 1/2 tbsp coconut, freshly grated
- 1/2 tsp tamarind paste
- 4-5 curry leaves
- Place the tindora and onion in a microwave-safe bowl; add some salt and a sprinkle of water and cook in the microwave for 5-6 minutes or until tender.
- Heat 1 tsp oil in a small pan and fry all the masala ingredients (except coconut and curry leaves) until golden. Roast the coconut separately until lightly browned.
- In a blender, grind the masala ingredients along with the curry leaves and a little water and tamarind paste into a smooth paste and set aside.
- Heat the oil in a wide skillet, and add the turmeric powder, the cooked tindora and onion, and salt as needed, and saute on medium-high for a couple of minutes. Add the masala paste and stir well. Saute on medium heat until the moisture evaporates.
- Serve the spicy tindora curry with plain rice.
You can leave out the onions if you like, as this spicy tindora tastes good even without the onions. Add 1 tsp grated jaggery instead.