Indian Tindora Saute with Cumin

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Indian Tindora Saute with Cumin
Serves 4
Also known as Ivy Gourd, Tondli, Tindli, Kundree, Kunduri, Kundru, Kunthru and Thondykaai, TINDORA is a popular Indian vegetable and is a cross between a cucumber and a gourd. Resembling a small Kirby pickling cucumber, Tindora has a crunchy, juicy texture with a mild and slightly bitter flavor. Tindora can be eaten raw in salads, boiled, steamed, fried or sliced and used as a garnish in curries and soups. This Indian inspired recipe is a good representation of a common use.
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  1. 1 lb. Tindora
  2. 1 Tbsp. Ginger, fresh, minced
  3. 1 Tbsp. Garlic, fresh, minced
  4. 1 1/2 Tbsp. Peanut or Vegetable Oil
  5. 1/2 tsp. Cumin Seeds
  6. 1/4 tsp. Black or Yellow Mustard Seeds
  7. To Taste - Salt
  8. 1/4 tsp. Turmeric Powder
  9. 1/2 tsp. Chili Powder
  10. 1 tsp. Coriander Powder
  11. 1 cup Tomato, fresh wedges
  12. 1 Tbsp. Fresh Cilantro, chopped
  1. Cut each TINDORA lengthways, into thin slices, 4-8 slices for each piece.
  2. Heat oil in a wok or fry pan. Add cumin and mustard seeds. When the seeds splutter, add ginger and garlic and stir fry for a minute.
  3. Add TINDORA, salt, turmeric, coriander powder and chili powder.
  4. Stir and cook covered on medium heat, until tender (5 to 7 minutes for small TINDORA).
  5. Remove lid, add tomatoes and stir fry on high heat, uncovered, for a minute or two, or until all water is absorbed and the vegetable looks shiny.
  6. Plate and garnish with fresh chopped cilantro.
  1. Recipes of this kind are traditionally served with DAL (a lentil stew) and Chapatties, a type of flat, round, unleavened Indian bread.
Nino Salvaggio