Tindora Fry #2 (Dry Curry)

(click to enlarge)	Tindora Fry #2 (Dry Curry) India
	Serves: Effort: Sched: DoAhead:	4 side easy 1/2 hr Yes		This recipe is a little intense for a main dish but makes a good accent side. Also known as "ivy gourd", this tiny cucumber-like gourd is popular all over India. It is usually eaten while still green and turns red inside as it ripens. More about these gourds on the Tindora Page.

1
1/4
1
4
1-1/2
2
1
10
1/4
1/2
2
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t
t

T
T
t

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t
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Tindora
Oil
Cumin Seeds
Chili, dry (1)
Peanuts, roasted
Oil
Mustard seed
Curry Leaves
Turmeric
Salt
Water
-- Garnish
Roasted Peanuts

PREP

Cut stem tips off TINDORA and slice lengthwise into quarters.
Stem CHILIS, break them into several pieces and shake out the seeds.
Heat 1/4 t Oil in a very small pan and stir in CUMIN until it sizzles and is aromatic, then stir in Chilis. and fry stirring until chilis darken (but do not burn). Cool thoroughly and crush in a mortar.
Add PEANUTS to mortar and crush medium.

RUN

Heat OIL, fry MUSTARD SEEDS until they start to pop, then stir in CURRY LEAVES and fry stirring until aromatic.
Stir in Tindora, then Tindora and Salt to taste. Fry stirring for a couple minutes, then add 2 T Water, cover and steam stirring occasionally and checking water.
When tindora are as tender as you want them, about 10 minutes (they should retain a bit of crunch) stir in Peanut mix and fry stirring another minute.
Serve hot garnished with roasted Peanuts

NOTES:

Chilis - Arbols are fine, or dried red Thai Chilis. See my Chili Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch