Indian Tindora Saute with Cumin
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 lb. Tindora
- 1 Tbsp. Ginger, fresh, minced
- 1 Tbsp. Garlic, fresh, minced
- 1 1/2 Tbsp. Peanut or Vegetable Oil
- 1/2 tsp. Cumin Seeds
- 1/4 tsp. Black or Yellow Mustard Seeds
- To Taste – Salt
- 1/4 tsp. Turmeric Powder
- 1/2 tsp. Chili Powder
- 1 tsp. Coriander Powder
- 1 cup Tomato, fresh wedges
- 1 Tbsp. Fresh Cilantro, chopped
- Cut each TINDORA lengthways, into thin slices, 4-8 slices for each piece.
- 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.
- Add TINDORA, salt, turmeric, coriander powder and chili powder.
- Stir and cook covered on medium heat, until tender (5 to 7 minutes for small TINDORA).
- 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.
- Plate and garnish with fresh chopped cilantro.
Recipes of this kind are traditionally served with DAL (a lentil stew) and Chapatties, a type of flat, round, unleavened Indian bread.
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