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Tuesday, 9 December 2014

Tindora Masala (Ivy Gourd Curry - Andhra / Telangana Style )


          Tindora is very popular down South, especially in Andhra & Telangana. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finishing it off with a combination of spices like, coriander-cumin powder, sesame seeds and red chilies. I used lime juice instead of tamarind for a tangy taste. It goes well with chapattis or as a side dish with sambar-rice, curd-rice or dal-chawal.





  • 500 gms. Tindora, slit lengthwise into four pieces
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoeida
  • 1 sprig curry leaves
  • 4-5 dry red chilies
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. sesame seeds
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. lime juice
  • 2 tbsp. oil



          Pressure cook the Tindora pieces for 3-4 whistles. Do not add any water to the tindora. Dry roast the coriander seeds, cumin seeds, red chilies and sesame seeds for a few seconds.

          Set aside to cool and then grind them to a coarse powder. Heat oil in a pan and temper with the mustard seeds, curry leaves and asafoetida. After it stops spluttering, add the onion and garlic and saute till light brown.

          Add the boiled tindora, salt and turmeric powder and fry, covered for 4-5 minutes. Stir at intervals. Now add the ground spice mix and saute uncovered till all the masalas are well combined. Continue to stir for a further 2 minutes. Add lime juice and take off the fire. Serve as a side dish.











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