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 tbsp oil
1/4 tsp mustard seeds
A few curry leaves
1/2 tsp grated jaggery / raw sugar
Dry Roast one after the other:
1/2 cup grated coconut
2 tsp coriander seeds / or just use 1tsp powder
1 tsp 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.
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?
yard long beans?
yeah i decided to cut it differently 🙂 we loved it, thanks!!
and i love those bowls. yes!!
How did you cut them? Did you use a food processor? They look so even and uniform!
I must try this ASAP. Love the beautiful slices!
Tindora is one of my fav veggies, and I like the spices in this one. Love the taste of roasted urad dal.
love tindora/ tondli, but getting good fresh tondli here is difficult.. i am not too happy abt frozen one.. maybe i shud try again:)
love the addition of jaggery should give it a go!
loved this preparation…they look beautiful….
Simply wonderful looking tindora sukke, wat a beautiful stir fry..