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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 finished 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 chapatis or as a side dish with sambar-rice, curd-rice or dal-chawal. So check for a step by step pictorial recipe to prepare it.









  • 300 gms. Tindora, slit lengthwise into four pieces
  • 2 tbsp. oil
  • 1 tsp. mustard seeds 
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 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 tsp. lime juice
  • 1 tbsp. coriander leaves, chopped





          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 and asafoetida. After it stops spluttering, add the onion, garlic, ginger and curry leaves. Saute till light brown.

          Add the boiled tindora, salt and turmeric powder.  Cook, covered for 4-5 minutes and stir at intervals. 

          Now add the ground spice mix and mix well. Stir fry for a minute more. Switch off the flame. 

          Add lime juice and coriander leaves and give it a stir. take off the fire. Serve as a side dish with rice or chapatis. .




                    Heat oil in a pan & temper with the mustard seeds and asafoetida. After
                    it stops spluttering, add the onion, garlic, ginger & curry leaves. Saute 
                    till light brown.



                      Add the boiled tindora, salt and turmeric powder.  Cook, covered for 
                      4-5 minutes and stir at intervals.



                     Now add the ground spice mix and mix well. Stir fry for a minute more.
                      Switch off the flame. 



                        Add lime juice and coriander leaves and give it a stir. take off the fire. 



                                Serve as a side dish with rice or chapatis. .











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