Tindora-Onion Soft Curry is yet another delicious way to eat these ivy gourds. Pre-cook the tindora in the microwave to cut down on cooking time.
Rich in beta carotene, this vegetable is a great addition to a healthy vegetarian meal. Look for tindora (tondli/dondakaya) in Indian grocery stores.
Cooking Time: 20 minutes
- 2 1/2 cups tindora, cut into small cubes
- 1 cup onions, cut into small cubes
- 1/4 tsp red chilli powder
- 1 1/2 tsp urad dal (split black gram)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds (rai)
- 1/4 tsp turmeric powder
- 2-3 red chillies, broken into a few pieces
- 5-6 curry leaves
- 4 tsp vegetable oil
- Salt to taste
- Cook the tindora with a little salt and water in the microwave for about 6 minutes or until tender. You can boil these separately, if you don’t want to use the microwave.
- Heat the oil in a medium skillet and add the urad dal and fry until almost golden. Add the cumin and mustard seeds and fry until they start popping. Add the red chillies and curry leaves and fry for a couple of seconds. Add the turmeric powder, salt, and onions. Saute for 2-3 minutes.
- Add the cooked tindora, along with some salt (if needed), and cover and cook on medium heat for 2 minutes. Remove the lid and saute on medium heat for about 5 minutes, stirring occasionally, until the tindora-onion soft curry is lightly browned.
- Add the red chilli powder, and saute for 3-4 minutes more.
- Serve the tindora-onion soft curry with roti (phulka), or plain rice.