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
• salt
• 3 tbsp chopped tinned tomatoes
• handful of chopped coriander

METHOD

1. Wash and cut tindora
2. Heat oil in a pan
3. Add the cumin and mustard seeds and allow to fizz and crackle in the oil with the lid on
4. Place the Tindora into the oil and either stir or toss
5. Add all the dry spices and the salt to taste and toss/stir
6. Pour 15 ml of water into the pan, lower the heat and allow the Tindora to cook for 12 mins, lid on, stirring occasionally.
7. Add chopped tomatoes and stir. Place the lid on and allow to cook for a further 5 mins
8. Taste and add any salt or chilli powder if needed, stir and cook for another 2 mins
9. 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