This is inspired by what a Konkani friend brought home one day. Although the dish looked a lot like Kerala Thoran, it tasted very different - sour, spicy and coriander-y. Some basic research online brought up so many recipes for it but I followed the one in Red Chillies.
Ingredients:
1.5 cups tindora / ivy gourd, cut into thin discs
1 tablespoon oil
¼ teaspoon mustard seeds
A few curry leaves
½ teaspoon grated jaggery / raw sugar
Dry Roast one after the other:
½ cup grated coconut
2 teaspoon coriander seeds / or just use 1tsp powder
1 teaspoon urad dal
3-4 dry red chillies
How I Made It:
1. Grind together the roasted ingredients with the jaggery, tamarind and salt. Do not add water.
2. Heat oil and add mustard seeds. When they pop, add the tindora pieces. Reduce flame and cook until the tindora is soft and lightly browned - about 5-10 mins. You can add a pinch of turmeric to this if you wish.
3. Next, add the ground masala to the tindora and mix well. Throw in the curry leaves and cook until they come together - another 5 mins. Adjust salt.
Serve warm with rice and any non-coconut based curry.
RedChillies
Thanks for trying this recipe, Nags. This is one of our family favorite. I like how you have cut the tindora in circles, I am used to cutting them vertically.
those IKEA bowls are keepers aren't they?
Nags
yard long beans?
Nags
yeah i decided to cut it differently 🙂 we loved it, thanks!!
and i love those bowls. yes!!
foodzone
How did you cut them? Did you use a food processor? They look so even and uniform!
foodzone
I must try this ASAP. Love the beautiful slices!
Namratha
Tindora is one of my fav veggies, and I like the spices in this one. Love the taste of roasted urad dal.
Manasi
love tindora/ tondli, but getting good fresh tondli here is difficult.. i am not too happy abt frozen one.. maybe i shud try again:)
Ananda Rajashekar
love the addition of jaggery should give it a go!
Foodie Ann
loved this preparation...they look beautiful....
Priya
Simply wonderful looking tindora sukke, wat a beautiful stir fry..