My first encounter with tindora was, when i saw them at a vegetable vendor in what we call as Pasar Malam or night market. At first i thought it was baby cucumber and when i had a a closer look, i started to question the vendor. That is how i know this little cucumber look alike is known as ivy gourd or tindora. Totally a new experience for me to bump into this babies which i never come across before.
Bought some home and the very next day i started to stir fry them exactly the same way i stir fry cucumber with the basic Indian spices use for stir frying. To my surprise, the dish turns out amazing and tastes similar to cucumber. The tindora were slightly crunchy, with a little note of spicy and the lemon juice make all the difference. Overall, my first experience with tindora turns out to be excellent.
Ingredients
1/4 kg tindora/ivy gourd, wash and cut into slices
1 medium onion,chopped
2 cloves garlic,chopped
1/2 tsp garam masala powder
1/2 tsp lemon juice
1 tsp cumin seeds
3 dry red chillies
2 tbsp oil
Pinch of asafoetida
Pinch of turmeric
Salt to taste
Methods
Heat oil in a pan over a medium heat, add cumin seeds. Once cumin seeds splutters, add chopped onion and garlic. Cook till onion turns translucent.
Add dry chillies and fry for 12-15 seconds. Add the tindora and hing. Stir well. Add salt and turmeric powder. Mix well till combined.
Stir contuniously for 3 minutes. Sprinkle with little water and reduce flame to low-medium. Cook for another 20-25 minutes by stirring in between to prevent the tindora from burning.
Add in the garam masala powder and lemon juice. Stir and turn of the flame.
Serve with hot white rice and curd
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