Aloo Tindora Dry Curry Recipe
Ingredients for Aloo Dry Curry:
Tindora / Gerkins / Ivy Gourd / Kovakka - 1 cup, chopped
Aloo / Potatoes - 2, cubed
Grated coconut - 2 tbsp
Dried red chillies - 4
Jeera - 1 tsp
Turmeric powder - a pinch
Urad dal - ½ tsp
Mustard seeds - ¼ tsp
Coconut oil - 2 tsp
How to Make Tindora Aloo Dry Curry:
1. Wash, peel and boil the potatoes till almost soft.
2. Cut the tindora in small pieces and boil in some water till cooked.
3. Heat oil in a pan and temper with mustard seeds and urad dal. Break the red chillies into 3-4 pieces and fry lightly in the oil. Add jeera and turmeric powder and fry for about 10 seconds.
4. Finally add the cooked potatoes, tindora and the coconut and mix well, letting it fry lightly in the oil. Adjust salt.
Notes:-
- If you want a crispier version, semi-cook the potatoes and use more oil.
- I served it with rice but also goes well with rotis.
ANJALI J.
never tried this combination.. i bet it tastes delicious..
Divya
Your pics are beautiful! Lovely recipe
Mandira
the aloo tindora bhaji looks great and I love the red chilli in the picture. 🙂
Asha
Happy Onam Nags. Been busy, just thought I would wish you. Hugs!:))
Sunshinemom
I like crisp tindoras, but never had them with aloos! Looks great. BTW thanks for the Tamil Name - I had forgotten they were called kovakkais! Did you see the red round up?
Madhuram
My mother in law prepares the exact same recipe with tindoras. She adds green peas also. It seems she had this in Woodlands Restaurant in Chennai and asked for the recipe from the chef there. It's very tasty.
Rajani
i live tindora in all forms!! yummy recipe!
Kitchen Flavours
Wow something new and looks yummy combo
Priya
I get tindora very rarely and end up making a simple stir fry everytime, which is my fav way of eating it. The method Arundati mentioned is next 🙂 Need to try the lightly steam cooked method once.
arundati
the next time you dont have enough dondakaya (telugu)/ tindora to go around, try this.... slice them lenghtwise...slice the potatoes too the same way...like skinny potato wedges....heat 2 T oil in a nonstick skillet, add jeera / kalonji (tastes much better) add the veggies, salt, turmeric and red chilli powder.... put it on the lowest heat, cover and leave to cook for about 15-20 mins, till golden brown...stir sparingly.... its pretty awesome...