Try Tindora with Sesame if you want something different and tasty.
Tindora (tondli,
dondakaya/ivy gourd) is a versatile vegetable and lends itself to
different ways of
cooking.
This vegetarian/vegan curry is a healthy accompaniment for rice.
Servings: 4 Cooking Time: 20
minutes
Ingredients
4 cups tindora, cut into 1-inch long thin strips
Turmeric powder, a pinch
4-6 curry leaves
Salt to taste
4 tsp vegetable oil
For Masala
4 tsp sesame seeds
4-5 red chillies
3 tsp roasted peanuts, peeled
1 tsp peanuts, roasted, peeled, and crushed
Preparation
Wash the cut tindora well, removing as many seeds as
you can. Cook the tindora with a little salt and water in the microwave
for about 6 minutes or until tender.
In a small pan, roast the sesame seeds on medium heat
until aromatic, and set aside.
In a small grinder (coffee grinder works fine), grind
the sesame seeds, chillies, and peanuts into a coarse powder.
Heat oil in a medium skillet, and add the curry
leaves and fry for a second. Then add the tindora and turmeric powder
and salt if needed, and saute on medium-high until lightly browned.
Sprinkle the masala powder over the tindora, and
saute for a couple more minutes, and remove the tindora with sesame
from heat.
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