A simple Indian style dry masala tindora (or tindi) curry
Vegetarian, tired of the same old vegetables and salads? Looking for something flavorful and different. There are many vegetables from Asia that are still to be discovered by the Western world. Especially for vegetarians who are looking for more flavorful options.
Tindora or Tindi is one of these traditional vegetable popular in many Asian countries but yet to be adopted by the Western countries. Its a type of small gourd which looks similar to small gherkins and is popular in South India, Malaysia and parts of Southeast Asian cuisine. It is known as Ivy or Scarlet gourd which grows on a vine and produces edible baby cucumber looking vegetables. In Southeast Asia, especially Thai cuisine it is used in soups. In Indian cooking it is used in curries, Sambhar, and also used in pickles. It can be fried, stuffed, or sauteed with spices.
This is a simple way to cook tindora with potatoes for a traditional and flavorful homely Indian dish. It is easy to find fresh tindora in Indian and Asian grocery stores now. It is also available frozen at most Indian stores. Both work just as well. Some people boil the tindora first then cook it in the curry, however I don’t see the need for the additional step; it cooks just fine in the curry at all once. This curry is a dry masala style, it will not have a gravy so it is best to serve it with roti or chapati. Try this traditional vegetable and impress your elders.
Makes 3-4 servings
Time: 40 mins
Ingredients:
- 1 cup of tindora. Slice off ends and cut in half longways.
- 1/2 cup onion diced
- 1 cup crushed canned or fresh blended tomatoes
- 1 cup of diced pealed potatoes
- 1 tsp of ginger garlic paste
- 1 tsp black mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 6 curry leaves
- 1 tsp salt
- 1 tsp turmeric powder (haldi)
- 1 tbsp chana masala (optional)
- 1 tbsp cumin coriander powder
- 1/2 tsp Garam masala
- 1/4 tsp red chili powder or red chili flakes
- 2 tbsp oil for cooking
- 1 1/2 cups of water
Method:
- In a frying pan on medium heat, add oil, mustard seeds, cumin seeds, curry leaves and heat till they splutter, approximately 2 mins.
- Add diced onion, stir fry till lightly golden brown, approximately 4 mins.
- Add ginger garlic paste, stir fry for 30 secs
- Add tomatoes and all the powder spices along with salt. Stir together.
- Add tindora and water, cover and cook on medium for 30 mins. Stir periodically in between, if it is sticking to the bottom of the pan, add half cup of water at a time.
- Meanwhile, in a separate pot, boil in water the diced potatoes till cooked. Drain and set aside.
- Check tindora after 30 mins to see if cooked. It should not be crunchy but will still have a little bit of a bite. Should not be mushy. The water should have cooked away and become a drier consistency. If it is runny, cook with no lid till the liquid dries up.
- Add cooked potatoes and stir well together. Tindora curry is ready, serve hot with roti.
- Enjoy!
Tips:
- Add a tablespoon of tamarind water or tamarind chutney to the curry for a hint of tartness. Tamarind is frequently used in South Indian cooking and really enhances the flavor of this tindora curry as well.