So Tejas brought home tindora last week. It is also called ivy gourd and a lot of other names I can’t remember right now. I absolutely love this vegetable. He taught me a very simple method using just chili powder and turmeric, which is delicious, but I was in the mood for something a little sweet. I decided to make this Gujarati dal that my mother in law taught me and decided to try and find a tindora recipe could accompany it. I found a Gujarati version of tindora on Archana’s Kitchen and modified it here.
3-4 cups of tindora
1 tablespoon oil
salt to taste
½ teaspoon turmeric
½ teaspoon chili powder
½ coriander powder
1 teaspoon oil
1 teaspoon amchur powder (mango powder)
1 small ball of jaggery
½ teaspoon mustard seed
½ teaspoon jeera (cumin)
4-5 curry leaves
- Slice tindora lengthwise into quarters.
- Heat oil in pan on high heat, add tindora, and stir constantly for a few minutes to get it started.
- Lower heat to medium low, add salt and cook covered until tender stirring occasionally. Be careful, it can burn pretty easily.
- Add turmeric, chili powder, coriander, amchur and jaggery.
- For the tadka, heat the teaspoon of oil and add the mustard seeds, then the jeera, then the curry leaves.
- Add to the tindora, stir and let the flavors meld a bit.
A few notes about this recipe:
- I like to stirfry tindora rather than steam it since I like it very dry.
- Even though the gourd is so small and even smaller sliced, it takes a surprisingly long time to cook.
- Tadka is a method of frying up spices to get them going. It can happen at the beginning or later on in the cooking. The mustard seeds should pop (they make a mess everywhere!) and everything should have a nice toasty smell.