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.
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
- 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
- Microwave the tindora with a sprinkle of water and salt for about 5 minutes or until almost cooked. Or boil separately.
- 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.
- Heat the oil in a medium skillet. Add the curry leaves and turmeric powder, and then the cooked tindora, and saute for a minute.
- 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.
- If you want a gravy, add water as needed and let cook for a minute.
- Serve the tindora masala with roti or rice.