Tindora Curry


Tindora are also known as ghilora and as ivy gourd. This is more of a dry vegetable curry.

Recipe (salt free, oil free):
Shana frozen tindora sliced – 150g
Cumin seeds – 1tsp
Ajwain seeds – 1/2tsp
Onion sliced – 1
Tomato chopped – 1
Garlic clove crushed – 1
Ginger minced – 1tsp
Green chillies minced – 1/4tsp
Coriander cumin powder – 2tsp
Turmeric – 1/2tsp
Paprika – 1tsp
Amchoor powder – 1tsp
Garam masala – 1/4tsp
Fresh coriander chopped – 1tbsp

Toast the cumin seeds and ajwain seeds in a hot pan for a couple of minutes. Add the onion and saute in water for 5 minutes. Stir in the garlic, ginger and green chillies. Cook for a minute. Add in the tomato and all of the spices, except the garam masala. Cook for a couple of minutes. Mix in the tindora. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally. If the vegetables and spices start to stick, add a splash of water. Once the tindora are cooked, stir in the garam masala and fresh coriander.

Original recipe:
Aloo Capsicum by whiskaffair (Instagram)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.