Tindora with Coconut is a South Indian curry and is a great accompaniment for rice. This vegetarian curry recipe is very easy, but it does take some time to cut the tindora. I make up for it by boiling the tindora in the microwave, instead of separately.
This is a no-onion, no-garlic recipe.
Cooking Time: 20 minutes
- 4 cups tindora (thondli/dondakaya),
- cut into real small cubes
- 1/2 cup coconut, freshly grated or dry
- 1 1/2 tsp urad dal (split/hulled black gram)
- 3/4 tsp jeera (cumin seeds)
- 3/4 tsp rai (mustard seeds)
- 4-5 red chillies, broken into pieces (adjust to taste)
- 5-6 curry leaves
- Turmeric powder, a pinch
- Salt to taste
- 5 tsp vegetable oil
- Rinse the cut tindora squeezing out as many seeds as you can.
- In a microwavable bowl, boil the tindora with about 3/4 cup of water and some salt for about 6 minutes or until tender. Or boil the pieces separately until tender. Drain if needed and set aside.
- Heat oil in a medium pan. Add the urad dal and fry for a few seconds. As the dal starts to brown, add the cumin and mustard seeds. As the seeds start to pop, add the red chillies and fry until they start browning. Add the curry leaves and fry for a second. Add the turmeric powder and the boiled tindora, along with some salt and stir to coat all the pieces.
- Cover and cook on medium heat for 2 minutes. Remove the lid and saute for 2 more minutes.
- Add the grated coconut, and saute for a minute.
- Serve the tindora with coconut with hot rice and ghee (clarified butter).