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Tindora Masala

| March 19, 2013 Comment

tindora masala

Tindora Masala is an easy curry that can be made as a gravy curry or as a dry curry. This curry tastes great with Indian roti.

Tindora/Tondli/Dondakaya is an Indian vegetable that is available in Indian grocery stores (fresh and frozen). It looks like a mini cucumber. This is a versatile vegetable rich in beta carotene.

Servings: 4-5
Cooking Time: 20 minutes


  • 3 cups tindora (tondli/dondakaya),
  • cut into thin rounds
  • 4-5 curry leaves
  • 1/4 tsp turmeric powder
  • 4 tsp vegetable oil
  • Salt to taste

For Masala

  • 2 tbsp sesame seeds
  • 3-4 cashew nuts
  • 1/2 cup coconut, freshly grated (or dry)
  • 4-5 red chillies (adjust to taste
  • 1/4 tsp tamarind paste


  1. Microwave the tindora with a sprinkle of water and salt for about 5 minutes or until almost cooked. Or boil separately.
  2. For the masala, roast the sesame seeds for a couple of minutes until aromatic and set aside to cool. Roast the red chillies. Grind the sesame, coconut, chilies, and cashew with a little water into a coarse paste and set aside.
  3. Heat the oil in a medium skillet. Add the curry leaves and turmeric powder, and then the cooked tindora, and saute for a minute.
  4. Add the ground masala paste and stir. Check the salt and add more if needed. Cover and cook on medium heat for 3-5 minutes until all the flavors are combined.
  5. If you want a gravy, add water as needed and let cook for a minute.
  6. Serve the tindora masala with roti or rice.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members

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