Thursday, April 1, 2010

Tindora(Small Gourd) Masala Curry


Know What you Eat - Tindora (Little Gourd,Coccinia grandis) is rich in beta carotene, very low in glycemic

index and helps in regulating blood glucose. A very easy to make and a really tasty curry goes very well

with rice, quinoa or Indian flat bread.

Cooking Time: 20-30 mins

Preparation Time: 15 mins

Serves: 2 to 3


Tindora - 1 Pound

Asafoetida Powder - 1 pinch

Turmeric Powder - 1/2 tsp

Salt - 1 tsp or to taste

Masala Curry Powder

Red Chilli - 2 to 4 or to taste

Chana Dal (Split chick pea) – 1/2 table spoon

Peanuts – 1/2 tablespoon

Sesame seeds – 1/2 tablespoon

Coriander Seeds - 1 table spoon

Fennel Seeds – 1/2 tsp

Grated Coconut – 1 Tbsp

Oil – 1 Tsp


Oil - 2 tsp

Mustard Seeds - 1/2 tsp

Split Urad Dal(split black lentil) - 1 tsp

Chopped Curry leaves - 1 table spoon


1) Rinse and dry tindora and slice into thin strips.

2) Heat a pan and add the ingredients of the curry powder and roast till they change color and make

sure not to brown them too much.

3) After this cools down, grind them into a coarse to smooth powder. While it cools, go to step 4.

4) Heat oil, add mustard seeds once they stop spluttering add urad dal. After the urad dal slightly browns

add curry leaves and the tindora strips and add turmeric powder and salt and cover and cook till they

are tender for 10-15 minutes. The salt added to the vegetable will give out enough water for the vegetable

to cook. If not just add handful of water. In between make sure to remove the cover and stir so that all

the vegetables from top to bottom is evenly cooked.

5) Once the vegetable is cooked evenly and all the water is evaporated add the ground curry powder and

stir for 5 minutes till it is evenly coated and then switch off and serve with steaming rice or flat bread.


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