Tindora/Ivy Gourd Curry
This recipe uses an unusual green vegetable in a Gujarati Tindora curry. It originates from Southern Kerala and has many names. Tindora as its known in the Gujarat, in India; Coccinia Grandis or Ivy Gourd, Scarlett Gourd and even baby water melon. It is a tropical vine and smells like a cucumber but resembles a baby courgette. You wash them and top and tail them. In most Indian dishes , you will see this cut length-ways, I like to slice them like a carrot as I think they look prettier (as below).
Inside the seeds can be green like that of a cucumber or turn pink/red as it ripens.
INGREDIENTS (Serves 4)
- 500g Tindora/Ivy Gourd/Coccinia Grandis/Scarlet Gourd (washed & sliced)
- 2 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp chilli powder
- 1/8 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 3 tbsp chopped tinned tomatoes
- handful of chopped coriander
- Wash and cut tindora
- Heat oil in a pan
- Add the cumin and mustard seeds and allow to fizz and crackle in the oil with the lid on
- Place the Tindora into the oil and either stir or toss
- Add all the dry spices and the salt to taste and toss/stir
- Pour 15 ml of water into the pan, lower the heat and allow the Tindora to cook for 12 mins, lid on, stirring occasionally.
- Add chopped tomatoes and stir. Place the lid on and allow to cook for a further 5 mins
- Taste and add any salt or chilli powder if needed, stir and cook for another 2 mins
- Squeeze 2-3 tsp of lemon juice and sprinkle chopped coriander, just before serving.
- This dish is traditionally served with chapatis and also Gujarati dahl and plain rice
- Tindora can be bought all year round from Indian or Pakistani grocery shops