TINDORA MASALA

TINDORA MASALA

A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Tendle in my mother tongue Konkani and Thondekayi in Kannada. I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as Tendle Talasani, Tindora Coconut Stir Fry, and Stuffed Tindora Masala.

Today's recipe has been adapted from Tindora Masala in Bethica's Kitchen Flavours.

I tried it out recently and it was very tasty as a side dish which went well with our meal of rice and dal.

Ingredients:-

• Tindora (Ivy Gourd), slit length wise, 500 grams
• Large sized Onion, chopped, 1
• Garlic Cloves, chopped, 2-3
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida Powder), 1/4 tsp
• Curry Leaves, a sprig
• Byadgi Red Chillies, 4-5
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Til  ( Sesame Seeds) , 1 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Lime Juice, 1 tbsp

Method:

First step is to steam cook the tindora (ivy gourd). Wash the sliced tindora and keep it in a vessel without adding any water

Place this vessel in a pressure cooker with the usual quantity of water

Keep the tindora uncovered, and pressure cook for 3-4 whistles or till they are done

When the pressure cooker cools, remove the steamed tindora

Dry roast the coriander seeds, cumin seeds, red chillies and sesame seeds
Once it cools, in a small mixer jar grind this to a coarse powder and keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida and curry leaves and saute for a few seconds
To this, add the chopped onion and garlic and saute till it turns slightly golden in colour
Now add the steam cooked tindora, turmeric powder and salt to taste and cook covered for 4-5 minutes stirring from time to time
Next add the coarsely ground spice powder, mix well so that the spice powder is well blended with the tindora and cook uncovered for a couple of minutes
Lastly, add the lime juice and mix once again
Serve hot as a side dish

STUFFED TINDORA MASALA

STUFFED TINDORA MASALA

A common vegetable in most parts of India is ivy gourd which are called Tindora in Hindi, Tendle in Konkani, Tondli in Marathi, Dondekayi in Telugu and Kannada and Kovakkai in Tamil.

We use this fairly often at home and elsewhere in this blog you will find recipes for Tindora Coconut Stir Fry, our Konkani favourite Tendle Bibba Upkari, and for Peas and Gherkins Stir Fry.

Today's recipe is adapted from Stuffed Tindora Masala by the famous chef Sanjay Thumma in his Vah Chef channel.

Tips: for best results, please make sure the ivy gourd you use are tender. When the stuffed ivy gourd is being cooked, I have used two tawas so that they are evenly cooked otherwise the tindora on top of the pile tend to remain undercooked.

Ingredients:

• Tindora, (Ivy Gourd), 500 grms
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/4 tsp
• Tamarind, 10 gms
• Coconut Gratings, 2 tbsp
• Sesame Seeds ( Til) 1 tbsp
• Raw Rice, 1 tsp
• Urad Dal, 1 tbsp
• Chana Dal, 1 tbsp
• Coriander seeds, 1 tsp
• Dry Red Chillies, 4
• Turmeric Powder, a pinch
• Onion, chopped, 1
• Green Chillies, chopped, 3
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, chopped, 1 tbsp

Method:

Wash and slit the tindoras vertically without breaking them. Turn them over and similarly slit the other side. These slits facilitates stuffing with masala later on. 

Heat a pan and dry roast the red chillies, coriander seeds, chana dal, urad dal and raw rice till the dals change colour. Add the sesame seeds and saute briefly.

To this add the coconut gratings, tamarind, saute and switch off the gas. Let it cool down.

Grind this mixture in a blender, using very little water to make a coarse paste. This forms the masala to be stuffed in the tindoras.

Add salt and mix well. Stuff this masala into each of the tindoras

Heat oil in a wide bottomed pan and when it gets hot add  the mustard seeds and when they splutter add the cumin seeds, allow it to sizzle then add turmeric powder.

Next add the stuffed tindoras and cook covered on medium flame for about 15 minutes

To this add the chopped onion and the chopped green chillies and a little salt

Mix well and cook covered for another 10 minutes

Finally garnish with chopped coriander leaves

TINDORA COCONUT STIR FRY (DONDAKAYA KOBBARI VEPUDU)

TINDORA COCONUT STIR FRY (DONDAKAYA KOBBARI VEPUDU)

I tried out a recipe from Andhra Pradesh recently made of gherkins or ivy gourds which are called Tindora in Hindi, Dondkaya in Telugu, and Tendle in Konkani. This stir fry is adapted from "Dondakaya Kobbari Vepudu" in Sailu's Kitchen. It came out very well.

Ingredients:

• Tindora/ Dondakayalu/Tendli/Ivy Gourds, 250 gms 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry leaves, a sprig
• Onion, large-sized, finely sliced, 1
• Turmeric Powder, 1/2 tsp 
• Ginger Garlic Paste, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, a pinch
• Garam Masala Powder, a pinch
• Coconut Gratings, 1/4 cup
• Salt, to taste
• Oil, 1 and 1/2 tbsp

Method:

Wash the tindora and snip off the two ends. Cut them into roundels and keep aside.
In a thick -bottomed kadhai heat 1 tbsp of oil. When it gets hot add the tindora roundels and saute on medium heat for 2-3 minutes.
Reduce the flame and cook covered for about 15 minutes stirring from time to time to make sure they don't get burnt
Next remove the lid and saute on low flame for about 4-5 minutes
In another pan heat 1/2 tbsp of oil and when it gets hot add the mustard seeds. When they splutter add the cumin seeds and curry leaves and fry for a few seconds till it gives off a good aroma
Immediately add the sliced onions and mix well.
Add salt and turmeric powder and mix well.
Saute on medium flame for 5-6 minutes stirring from time to time so that it doesn't get burnt
Add ginger garlic paste and saute for 4-5 minutes
Now add the chilli powder, coriander powder and garam masala powder and mix well
Add this onion masala mixture to the almost cooked tindora
Add the grated coconut and mix well
Cook without covering it on low-medium flame for another 18-20 minutes
Transfer to serving bowl and serve hot