BM #115 : Week 4, Day 2
Theme : A-Z theme, Curries

It was yesterday’s shahi paneer recipe that led to today’s tindora recipe. When I was looking at the paneer recipe, the video for this one showed in the playlist. So it made the decision easy for me. T for Tindora. Tindora is called Kovakka in Tamil Nadu and Kerala. This is the first time I am preparing a curry out of the vegetable, I always prepare a dry sauté to serve with rice and sambar.

I served this with a simple onion rice. I had some cooked basmati rice. I added it to some onions that’s sautéed with green chilies and salt and pepper. It’s a way to bring some flavor to plain rice. Perfect for days when you don’t want to do a lot of cooking but still want something other than plain rice.

Read on for the recipe.

Recipe source: Indian Vegetarian Recipes

Ingredients:

• 2 tablespoon shredded/dry coconut
• 10 almonds
• 10 walnuts /cashews
• 2-3 green chilies
• 1 teaspoon cumin seeds
• 1 tablespoon oil
• 20 tindora/ ivy gourd
• 1 teaspoon cumin seeds
• 2 medium tomatoes, chopped
• 1 teaspoon ginger garlic paste
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 cup yogurt
• salt to taste

Method:

1. Blend the shredded coconut with almonds, cashews / walnuts, chilies and Jeera. Add a little water to make a smooth paste. Set aside.
2. Wash and clean tindora. Chop the tip and ends and cut into 1” long pieces.
3. Heat oil in a pan. Add the tindora pieces and let it cook. Keep mixing in between for even cooking. You can cover and cook to speed the process. Alternatively, you can deep fry the tindora.
4. Once tindora is cooked, remove it to a bowl and keep aside.
5. In the same pan, add a little oil if needed. Add jeera seeds and let it crackle. Add the ginger garlic paste and cook for few seconds. Now add the chopped tomatoes. Mix well. Add the chili powder, turmeric powder, coriander powder and salt. Mix well, cover and cook until the tomatoes are mushy and cooked. You can add a little water if the curry seems to be dry and sticking to the pan.
6. Add the ground paste to the curry. Mix well, cover and Let it cook for a few minutes. After about 5-8 minutes you will find that oil is floating on top and the paste is cooked well. Now add a cup of water or more to bring it to the consistency you like. Let it cook for a few more minutes. Add the yogurt, mix well and let it come to a slow boil.
7. Add the cooked / fried tindora pieces to the gravy now. Lower the flame and cover and cook for a few more minutes. Taste test and adjust seasonings. Remove from heat and serve with rice or roti.

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