In a recent ‘Foodstuffs’ post, I introduced an item, common in Indian cookery but new to me, called Tindora. I searched for and found quite a few Tindora recipes and was inspired to try the above dish which is something of an amalgam of a few of them but otherwise a unique creation. Although the flavours are quite unmistakably Indian in character, the cooking style is more in the nature of a Chinese stir-fry. I love Indian food but I find that vegetables are often cooked far too well for my taste so, in this dish, I flash-fried things very quickly to preserve the fresh taste and crunchy mouthfeel of the Tindora. The term ‘masala’, for those of you who may be unfamiliar with it, is commonly used in Indian cookery to refer to a spice blend and I will be dealing it with masalas at greater length in future posts.
By the way… in my original introduction to Tindora, I mentioned reading that eating the fruit when it has turned red inside is supposed to be bad for you (actually causing ‘brain-death’ according to some reports). As you can see above, I came across one that appears to be quite reddish inside, as contrasted with the green slice included for comparison. I take the reports of ‘brain-death’ with a grain of salt myself but, just to be on the safe side, I didn’t include the red slices in my creation 🙂
I used about 15 or so of fairly large size Tindora sliced in quarters length-wise. The small dishes, listed clock-wise from the top-left contain the following:
- A half-teaspoon of Patak’s Hot Curry Paste, diluted in 2 tablespoons of water;
- Dried red chili peppers left whole;
- Salted peanut halves; and,
- Whole cumin and black mustard seed.