{"id":3596,"date":"2013-01-18T13:50:21","date_gmt":"2013-01-18T21:50:21","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3596"},"modified":"2014-04-08T16:01:05","modified_gmt":"2014-04-08T23:01:05","slug":"tondli-w-goda-masala-marathi-style-tindora","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/tondli-w-goda-masala-marathi-style-tindora\/","title":{"rendered":"Tondli w\/ Goda Masala (Marathi Style Tindora)"},"content":{"rendered":"
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I just love tindora and it makes no sense why it isn’t common in the U.S. Called Ivy Gourd, tindora, tondli, tendli depending on where you’re at, these little squashes are about the size of you thumb and very tasty. They are the only squash my husband likes!<\/p>\n

I’m also a big fan of Marathi or Maharashtrian food. Maharashtria is the state where Mumbai is and they use this spice mix called goda masala that is fantastic! It is so rich and includes all kinds of spices, coconut and sesame seeds. Here is the recipe \u00a0for goda masala<\/a>\u00a0that I use. The recipe for tondli below is based on this recipe<\/a>\u00a0and they have a great suggestion for a goda masala substitute: garam masala, toasted coconut, and toasted sesame seeds. I would grind it all together.<\/p>\n

On our last trip to Bombay, my husbands family took us out to a Marathi restaurant so I could try out how the cuisine really tastes. Until then, I had only tasted what I made! This restaurant was amazing and everyone enjoyed it! I could taste the goda masala in different dishes and they had this smoked rice dish that was to die for!<\/p>\n

Anyways, this is the 4th recipe I’ve posted for tindora (geez, I think that is enough tindora recipes) and I think my 2nd favorite. My favorite is Gujarati tindora<\/a>, then after this one, simple tindora<\/a>, then Andhra style<\/a>\u00a0, but they are all good!<\/p>\n

We had this with Marathi black eyed peas<\/a> and jowar roti<\/a>.<\/p>\n

2 tablespoons oil
\n1 teaspoon mustard seeds
\n1 teaspoon cumin seeds
\n6-7 curry leaves
\nPinch hing (asafoetida)
\n2 pounds tindora\/tondli cut legnthwise into fourths
\n1 teaspoon turmeric
\n1\/2 teaspoon chili powder
\n2 teaspoons goda masala<\/a>
\n3 tablespoons unsweetensed shredded dessicated coconut
\nSalt<\/p>\n

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  1. Heat oil in a medium stock pan or big saute pan (I like tall sided pans so I can stir fast and not have all the tindora fly out).<\/li>\n
  2. Add mustard and cumin seeds and heat until the mustard seeds start to pop.<\/li>\n
  3. Add the curry leaves and hing and fry for another second.<\/li>\n
  4. Add in the tindora and stir fry over pretty high heat to get them cooking.<\/li>\n
  5. Lower heat to medium, cover and continue to cook stirring occasionally.<\/li>\n
  6. After a bit, add in salt, your powdered spices, and coconut.<\/li>\n
  7. Continue to cook until the tindora is tender. It takes quite a while.<\/li>\n<\/ol>\n