Aloo Tindora dry curry is another quick-fix recipe with bits and pieces of leftover vegetables. The way I feel about aloos (potatoes) is, if I have no other veggies to cook with or not enough, then it makes a good add-on.
I have tried it with different vegetables and recently, gave a shot at using it with tindora/ivy gourd. There was some tindora left over after making tindora fry so I went ahead and came up with this recipe.
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 - 1/2 tsp
Mustard seeds - 1/4 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.