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Tindora Masala
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Tindora Masala Recipe

This Tindora Masala Recipe uses the Ivy-Gourd, or Tindora, in a dish that pairs the spice palate of India with a Chinese cookery technique.
Course: Main Dish
Cuisine: Fusion
Keyword: Chili, Cumin, Curry Paste, Mustard Seed, Peanuts, Tindora
Author: John Thompson

Ingredients

  • 15 medium Tindora slice in quarters lengthwise
  • ½ tsp. Curry Paste of choice
  • 6 -8 Dried Red Chili Peppers
  • 1 tsp. Cumin Seeds
  • 1 tsp. Black Mustard Seeds
  • 1 pinch Salt
  • 2 Tbsp. Vegetable Oil

Instructions

  • Blend the Curry Paste with 2 Tbsp. of Water and set aside.
  • Heat the Vegetable to smoking point and toss in the seeds and chillies, followed by the peanuts. Stir fry just until the chillies begin to darken.
  • Add in the Tindora, and, when it turns a nice bright green, splash in a little water to make some steam and cook for a minute or so until they are tender.
  • Add in the Curry Paste mixture and fry until reduced to a glaze.
  • Serve while hot.