Tindora Masala is an easy curry that can be made as a gravy curry or as
a dry curry. This curry tastes great with Indian roti.
Tindora/Tondli/Dondakaya is an
Indian vegetable that is available in Indian grocery stores (fresh and
frozen). It looks
like a mini cucumber. This is a versatile vegetable rich in
beta carotene.
Servings:
4-5 Cooking Time: 20
minutes
Ingredients
3 cups tindora (tondli/dondakaya),
cut into thin
rounds
4-5 curry leaves
1/4 tsp turmeric powder
4 tsp vegetable oil
Salt to taste
For Masala
2 tbsp sesame seeds
3-4 cashew nuts
1/2 cup coconut, freshly grated (or dry)
4-5 red chillies (adjust to taste
1/4 tsp tamarind paste
Preparation
Microwave the tindora with a sprinkle of water and
salt for about 5 minutes or until almost cooked. Or boil separately.
For the masala, roast the sesame seeds for a couple
of minutes until aromatic and set aside to cool. Roast the red
chillies. Grind the sesame, coconut, chilies, and cashew with a little
water into a coarse paste and set aside.
Heat the oil in a medium skillet. Add the curry
leaves and turmeric powder, and then the cooked tindora, and saute for
a minute.
Add the ground masala paste and stir. Check the salt
and add more if needed. Cover and cook on medium heat for 3-5 minutes
until all the flavors are combined.
If you want a gravy, add water as needed and let cook
for a minute.
