Tindora is thinly sliced and cooked along with whole spices. Then a freshly ground coconut spice powder is added to the fried tindora and cooked till done. Garnish with cilantro if necessary and serve tindora coconut curry with steamed rice or with roti.
Makes: around 4 Servings of Tindora Coconut Curry.
Tindora 3 Cups Sliced
Fresh or Frozen Scraped Coconut 1/4 Cup
Whole Red Chiles 3 – 4
Cumin Seeds 1/4 tsp
Tamarind 1 inch Piece
Turmeric Powder a pinch
Salt to taste
Oil 2 Tbsps
Cilantro few Sprigs
Method of preparation:
Wash and finely chop the cilantro.
Wash, remove ends and thinly slice ivy gourd.
Heat a pan on low heat, add cumin seeds and broken red chiles.
Fry till cumin seeds change color and red chiles becomes little crisp.
Grind red chiles, cumin seeds, scraped coconut, tamarind and salt into coarse mixture.
Heat oil in a pan, add chopped tindora and fry on medium flame till tindora is cooked and start to brown.
Then add turmeric, freshly ground coconut mixutre and salt if necessary.
Cook for couple of minutes and remove from heat.
Garnish with cilantro if necessary and serve tindora coconut curry with steamed rice or with roti.
Notes: Make sure tindora is cooked well before adding the coconut mixture.
Suggestions: If tindora feels raw, add few tbsps of water and cook covered till done.
Variations: Check other recipes with tindora/ tendli here.
Other Names: Tindora Coconut Curry, Dondakaya Kobbari Kura.