Tindora-Onion Fry is very easy to make. This curry has always been my
favorite, especially with roti. The onions bring out the sweetness of
these gherkin-like ivy gourds and make them even more delicious.
Include it in your
meal next time, and let me know what you think.
You can use canned or frozen tindora available in the Indian stores,
but this curry tastes best with fresh tindora.
Cook the tindora with a little salt and water in the
microwave for about 6 minutes or until tender. You can boil these
separately, if you don't want to use the microwave.
Heat the oil in a medium skillet and add the curry
leaves, turmeric powder, salt, and onions. Saute for 2-3 minutes.
Add the cooked tindora, along with some salt (if
needed), and saute on medium heat for about 5 minutes, stirring
occasionally, until the pieces are lightly browned.
Add the red chilli powder, and saute for 3-4 minutes
more.
Serve the tindora-onion fry with roti (phulka), or
plain rice.
Cooking Tip
Precook the tindora in the microwave to cut down on the cooking time.
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