Tindora-Tomato Curry

Ingredients

• 5 cups tindora
  (ivy gourd, thondli, dondakaya),
  cut into 1-inch long, thin pieces
• 1 cup tomatoes, cut into thin, long pieces
• 3 green chillies, finely chopped
• 1-inch piece ginger, julienned (cut into thin strips)
• 2 tsp lemon juice
• 1/2 tsp sugar (optional)
• 1 tbsp cilantro (coriander leaves), finely chopped
  
• Salt to taste

For Seasoning

• 4-5 tsp vegetabble oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander-cumin powder (dhania-jeera)
• 1/2 tsp garam masala powder
• 1 tsp dry mango powder (amchur)

Preparation

1. Cook the tindora with a little salt and a sprinkle of 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.
   
   
2. Heat the oil in a medium skillet and add the cumin and mustard seeds and fry until they start to pop. Add the turmeric powder, cooked tindora, green chillies, ginger, and more salt if needed. Saute for 5-6 minutes on medium heat, stirring as needed, until the tindora starts to brown a little.
   
   
3. Add the coriander-cumin powder, garam masala, and amchur, and saute for 2-3 minutes more.
   
   
4. Add the tomato, lemon juice, and sugar, and saute for 2 more minutes.
   
   
5. Garnish the tindora-tomato curry with cilantro.
   
   
6. serve the tindora-tomato curry with roti, or plain rice.

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• Tindora with Coconut
• Tindora-Onion Fry
• Tindora Masala
• Health Benefits of Tomatoes
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• Vegetable Recipes
• Cluster Beans Curry
• Health Benefits of Vegetables
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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