Tindora with Coriander

This Tindora with Coriander is not only different and delicious but also an easy vegetarian/vegan recipe that can be made quickly. The next time you get some fresh ivy gourd (dondakaya, tondli) from the Indian grocery store, try this curry.

Servings: 3-4
Cooking Time: 20 minutes

Ingredients

• 4 cups tindora, cut in 1/2-inch strips or thin rounds
• 1 tsp red chilli powder
• Turmeric powder, a pinch
• 5-7 tsp vegetable oil
• 3-4 curry leaves (optional)
• Salt to taste

For Masala

• 3 tbsp coriander seeds (dhania)
• 5-7 red chillies
• 1/4 -inch piece tamarind
• Salt to taste

Preparation

1. Cook the tindora with a little salt and water in the microwave for about 6 minutes or until tender.
2. For the masala, in a small pan, roast the coriander seeds until almost dark brown. Remove on a plate and let cool. Roast the red chillies until lightly browned and let cool. Roast the tamarind piece until dry and let cool.
3. In a blender (or coffee grinder), grind the coriander and red chillies separately into a coarse powder. Mix the dhania and chilli powder, along with salt and tamarind piece and grind to a semi-fine powder.
4. Heat oil in a medium skillet, and add the curry leaves and fry for a second. Then add the tindora and turmeric powder and salt if needed, and saute on medium-high until lightly browned.
5. Sprinkle the masala powder and red chilli powder over the tindora, and saute the tindora with coriander for a couple more minutes, and remove from heat.
6. Serve the tindora with coriander with plain rice.

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