Saturday, December 31, 2011

Tindora Fry

Indian Ivy Gourd is a widely consumed vegetable, available in India through out the year. Kovakai (Tamil) or Tindora (Hindi), these are cute looking small, stubby, green colored vegetables which grow aggressively on vines are used to prepare delicious stuffed curries, stews, pickles, salads and stir fries.

This is one of the stir fry, I like to have with my variety rice. I prepared curry leaves rice with curry leaves powder. Tindora fry to go along the rice. During my initial cooking days I used to add the sambar powder and salt and fry them. But days have changed, we look for some variety in our regular cooking. And these days I use specific spice mix (prepared at home) for specific stir fry of veggies.

If you have regular Indian cooking stuff in your pantry, then making the curry is as easy as saying 1, 2 and 3.

1. Cut each tindora into half lengthwise, then make another lengthwise cut in each half - you will end up with 4 long thin pieces. To make curry for two, for one decent serving, you have to cut at least 15 to 20 tindoras.

2. In a pan, heat one teaspoon of Olive oil, do the tampering (mustard seeds, cumin, and curry leaves in a Tbsp of oil).

3. Add the cut tindoras, sprinkle turmeric, salt to your taste. (Sometimes I also add dry coconut powder.) Mix them once, cover and cook for about 5 minutes. Make sure it is almost cooked. Remove the lid, then add the spice powder and saute openly for another 5 minutes or until the veggie reaches the crunchy consistency you desire.

For the Spice powder

Red Chillis - 10 to 15
Dhania - 1 Tbsp
Kasa Kasa - 1/2 Tbsp
Channa dhal - 2 tsp
Roasted gram - 1/4 cup
Oil - 1 tsp

Take all the above spices, except roasted gram and dry roast in a pan with very minimal oil. Then add this along with the roasted gram to a mixer and grind to slightly coarse powder. Spice powder is ready for stir fry of veggies.

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