I must admit, tindora was not a favourite vegetable of mine because I'd always had it in curries made with potatoes. But one day, I decided to make it without potatoes and just add more onions, and the rest is history! My kids love this vegetable curry too...I think the onions give it just the right amount of sweetness!
My recipe below is for 1-2 people, so feel free to increase the amounts for more. Enjoy!
Tindora Nu Shak Recipe Prep Time: 18 minutes (Approx)
Serves 1-2 People
INGREDIENTS:
2 Cups (200g) Fresh or Frozen Tindora (Ivy Gourd)
½ Medium Onion
1 tspn Ginger-Garlic-Chili Paste
¼ tspn Turmeric
½ tspn Red Chili Powder
1 ½ tspn Coriander-Cumin Powder
½ tspn Salt
2 Tbspn Oil
¼ tspn Cumin Seeds
METHOD:
If you are using fresh tindora, wash them first. Then cut off the top and tails and slice in half, then into 3 strips. Remove any that are red or orange inside, as they will taste sour (see tips in video above).
Heat up your pan on medium-high heat.
Then add the oil and let it heat up.
Add the cumin seeds and let them sizzle.
Then add the onions and let them go opaque.
Add the cut tindora and all the spices and stir well. Reduce the heat to medium and cover the pan.
Let this cook, stirring about every 3 to 5 minutes. This cooking method allows you to crisp up the ingredients as well as allowing them to cook through.
The curry is done when the tindora look nice and crisp, but not burnt. This takes about 12 to 14 minutes of cooking for fresh tindora and about 10 minutes longer for frozen tindora.
Enjoy with hot Roti, Gujarati Dal and Basmati Rice.
