Tag Archives: Tindora

Tindora Raita

18 Jun

tindora_raita
Dondakaya Perugu Pachadi.

Fresh raw tindora is grated and mixed with thick plain yogurt. It is finished with fried spices and cilantro. Serve tindora raita with steamed rice or with pulao etc…
Makes: around 2 Servings of Tindora Raita.

Ingredients:

Tindora 8 – 10
Plain Thick Yogurt 1 Cup
Salt To Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 2
Oil 1 tsp

Method of preparation:

Wash and finely chop cilantro leaves.
Wash, remove little bit of both ends and grate the tindora using thick side of a grater.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add the chopped cilantro leaves.

Whisk yogurt in a bowl, add grated tindora, above talimpu and salt.
Mix well and serve tindora raita with steamed rice or with pulao etc…
Notes: Make sure tindora is raw.

Suggestions: You can also add silced green chiles along with red chiles if you wish.
Variations: Check other raita recipes here.
Other Names: Tindora Raita, Dondakaya Perugu Pachadi.

Tindora Fritters Curry

9 Jun

tindora_fritters_curry
Dondakaya Bajji Vepudu.

Tindora / Tendli is sliced and fried in oil. Besan fritters are prepared with gram flour and they are crumbled. Tindora curry is finished with crumbled fritters and can be served with with steamed rice and few drops of ghee.
Makes: around 2 Servings of Tindora Fritters Curry.

Ingredients:

Tindora 20 app.
Curry Leaves 5
Besan / Gram Flour 2 Tbsps
Soda Bi Carb a Very Small Pinch
Red Chili Powder 1/2 tsp
Salt to Taste
Oil 1 Tbsp + for deep frying

Method of preparation:

Wash, remove little bit of both ends and slice the tindora.
Make 6 slices out of a tindora if they are fat else make 4.

In a mixing bowl, mix together besan, soda bi carb and salt into thick paste adding just enough water.
Heat oil in a small pan on medium flame for deep frying.
When oil gets hot, scoop besan mixture with a spoon and carefully drop into oil.
Repeat with remaining besan mixture as well.
Fry till the fritters turn golden brown on all sides.
Remove the fritters onto absorbent paper.
When warm enough to handle, crumble the fritters into small chunks and keep side.

Heat oil in a pan, add tindora and fry for few minutes.
Add salt and cook covered on low flame for around 3 – 5 minutes or until tindora changes color and starts to soften.
Uncover and fry the tindora on medium flame to brown the edges.
Stir in crumbled fritters, curry leaves, red chili powder and salt (if necessary).
Mix thoroughly and remove from heat.
Serve tindora fritters curry with steamed rice and few drops of ghee.
Notes: Make sure tindora is cooked well.

Suggestions: Adjust spice with red chili powder. If tindora is not cooked well, put it back on heat and cook covered till done.
Variations: You can also start the fry with talimpu (mustard seeds and cumin seeds). You can also chop the tindora into circles instead of slices.
Other Names: Tindora Fritters Curry, Dondakaya Bajji Vepudu.

Tindora Fry with Garlic Powder

17 Mar

tindora_garlic_powder
Tindora Fry with Garlic Powder.

Tindora / Tendli is sliced and fried in oil till cooked and brown around the edges. Garlic Powder is added to the fried garlic as a finishing step. Serve tindora fry with garlic powder over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Tindora Fry with Garlic Powder.

Ingredients:

Tindora 20 – 25 app
Garlic Powder 1 Tbsp
Tamarind 1 2 inch Piece
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Wash, remove ends and slice the tindora.
Heat oil in a pan, add sliced tindora.
Fry for a minute, cook covered on medium flame along with tamarind for around 5 minutes.
Uncover and fry till tindora is cooked and turns brown around edges.
Once tindora is fried, remove from heat and stir in garlic powder and salt.
Serve tindora fry with garlic powder over plain steamed rice and dollop of ghee.
Notes: Make sure to fry the tindora well.

Suggestions: Adjust spice with garlic powder.
Variations: You can also chop the tindora into circles.
Other Names: Tindora Fry with Garlic Powder.

Spicy Tindora Chutney

14 Mar

tindora_red_chutney
Dondakaya Endu Mirchi Pachadi..

For Tindora / Tendli chutney, tindora is sliced and fried in oil till light golden brown in color and cooked. It is then blended with lentils and red chile powder that is freshly prepared. Finally tindora chutney is tempered with spices and can be served with steamed rice or with roti.
Makes: around 1 Cup of Spicy Tindora Chutney.

Ingredients:

Tindora 15 – 20
Whole Red Chiles 2 – 3
Chana Dal 1 tsp
Urad Dal 1 Tbsp
Lemon Juice 1 tsp
Salt to Taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Break whole red chiles into pieces.
Wash, remove ends and slice the tindora.

Heat a pan on medium heat, roast urad dal and chana dal until they turn light golden color and remove from heat.
Add few drops of oil in same pan, add broken red chiles and fry them for couple of seconds.
Grind urad dal, chana dal and red chiles into fine powder using a spice blender once they are cooled to room temperature.

Heat oil in a pan, add chopped tindora and fry for a minute.
Add salt and cook covered on medium flame till tindora turns just soft.
Uncover and fry for another minute and remove from heat.
Once cooled to room temperature, grind the cooked tindora along with the spice powder and lemon juice in the same spice jar into coarse chutney.
Remove the tindora chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above tindora chutney bowl.
Serve tindora chutney with steamed rice and dollop of ghee or with dosa etc…
Notes: Make sure not to overcook or over grind the tindora.

Suggestions: Adjust spice with red chiles.
Variations: You can also add little bit of tamarind pulp to the tindora chutney in place of the lemon juice.
Other Names: Spicy Tindora Chutney, Dondakaya Endu Mirchi Pachadi.

Tendli Carrot Salad

9 Mar

tendli_carrot_corn
Tendli Carrot Salad.

Tindora / Ivy Gourd is finely chopped along with carrot. It is then mixed with boiled sweet corn and soaked peanuts. Dressing is prepared with lemon juice and herbs. Serve tendli carrot salad chilled.
Makes: around 2 Servings of Tendli Carrot Salad.

Ingredients:

Tendli / Ivy Gourd 8 app.
Carrot 1/2 Small
Sweet Corn 1/8 Cup
Raw Peanuts 2 Tbsps
Dried Mint Powder a big Pinch
Lemon Juice 1 Tbsp
Cilantro few Sprigs
Crushed Black Peppercorns to Taste
Salt to Taste
Olive Oil 1/2 tsp

Method of preparation:

Wash, remove ends and chop the tendli into small pieces.
Peel, remove ends, wash and finely chop the carrot.
Boil the sweet corn till just soft and strain.
Wash and very finely chop the cilantro leaves.
Soak peanuts in warm water for couple of hours and strain the soaked peanuts.

In a mixing bowl, mix together lemon juice, cilantro, crushed black pepper, mint powder oil and salt.
Whisk well and stir in chopped tendli, carrot, sweet corn and peanuts.
Taste and adjust seasonings of necessary.
Serve tendli carrot salad chilled.
Notes: Make sure to chop the vegetables to same size.

Suggestions: Adjust the amount of ingredients according to your preference.
Variations: Finely chopped cucumber can also be added for extra juiciness.
Other Names: Tendli Carrot Salad.