Onion is roughly chopped and pulsed into coarse mixture. Tindora / Ivy Gourd is sliced and cooked along with coarsely ground onion. Tamarind extract is also added to the curry along with red chili powder. Serve ivy gourd with onion over steamed rice or with roti.
Makes: around 4 Servings of Ivy Gourd with Onion.
Tindora 1 1/2 Cups Sliced
Onion 1 Large
Tamarind 2 inch Piece
Red Chili Powder 1/2 tsp
Curry Leaves 5
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps
Method of preparation:
Soak tamarind in few tablespoons of hot water and extract all the juice discarding any veins.
Wash, remove ends and chop the tindora vertically into 4 – 6 parts.
Peel, wash and roughly chop the onion.
Coarsely grind the onion using a blender.
Wash and tear the curry leaves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground onion.
Fry for few seconds, stir in sliced tindora, tamarind extract and salt.
Cook covered on low flame for around 8 minutes or until tindora changes color.
Uncover and stir in red chili powder and curry leaves.
Fry for a minute or two and remove from heat.
Serve ivy gourd with onion over steamed rice or with roti.
Notes: Make sure tindora is cooked well.
Suggestions: If tindora or onion is not cooked well, put the pan back on heat and cook covered on low flame till done. Adjust spice with red chili powder.
Variations: Check other variations with tindora here. Alternatively, steam the tindora separately and add the the cooked onion mixture.
Other Names: Ivy Gourd with Onion, Tindora with Onion, Dondakaya Ullipaya Pulusu Kura.