Dish of Tindora Fry #2 (Dry Curry)
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Tindora Fry #2

 

(Dry Curry)


India
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
30 min
Yes		 This recipe is a little intense for a main dish but makes a good accent side. Also known as "ivy gourd", this tiny gourd is popular all over India. It is usually eaten while still green (it turns red inside as it ripens).

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

#
t
t

T
T
t

t
t
T
--

Tindora (1)
Oil
Cumin Seeds
Chili, dry (2)
Peanuts (3)
Oil
Mustard seed
Curry Leaves (3)  
Turmeric
Salt
Water
-- Garnish
Roasted Peanuts
Do Ahead   -   (20 min)
  1. Roast Peanuts   per our recipe Dry Roasted Peanuts. These are much different from commercially roasted peanuts.
PREP   -   (15 min)
  1. Cut stem tips off TINDORA and slice lengthwise into quarters.
  2. Stem CHILIS, break them into several pieces and shake out the seeds.
  3. 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.
  4. Add roasted PEANUTS to mortar and crush medium.
RUN   -   (15 min)
  1. In a sauté pan, heat Oil and fry Mustard Seeds until they are popoing well, then stir in Curry Leaves and fry stirring until aromatic.
  2. Stir in Tindora and Salt to taste. Fry stirring for a couple minutes, then add 2 T Water, cover and steam stirring occasionally and checking water.
  3. 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.
  4. Serve hot garnished with roasted Peanuts
NOTES:

  1. Tindora:

      These are now grown in California and are often available in Indian markets here when in season. For details see our Tindora page.

  2. Chilis

      de Arbols are fine, or dried red Thai Chilis. For details see our Indian Chilis page.

  3. Curry Leaves

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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