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Delicious Ivy Gourd Stir-Fry

Spicy Crispy Cumin-Lime Tindora
Tindora is not so easily available in North India, so I never tasted or tried it in India. I am talking about 3-4 year back, these days cold storage has made vegetables very accessible. Pace at which food industry is picking up in India, soon we will see foods and products from all over the world easily available.
In States, whenever I visited Indian Market, I wondered what is this Tindora? It looks lot like Gherkin or Perwal. Hoping it will taste like perwal, I bought half a pound to try at home. After some research online, I came to know that it is not parwal but called Ivy Gourd. Inner side of Tindora looks like baby cucumber, but it has no taste resemblance with cucumbers. Cumin Lemon TindoraSince I bought it first time to try, tindora has joined group of okra and bitter melon which we generally buy from Indian Market every fortnight.

This week, I introduced you to two new Indian vegetables - Tindora and Bitter Melon, that have good health benefits, are vegan, gluten-free and taste great on side with Indian-style main course. (Check in ingredient list, link for tindora for health benefits.)

Tindora can pretty much be prepared like Okra or Bitter Melon, but in far less time. For me, the crux of good tindora taste lies in crispy texture. Even though in south indian dishes, tindora is fried and add to lentils stews, nothing can beat crunchy fried tindora.
I can eat plateful of rice served just with tangy, spicy, and crunchy tindora any day of the week. This is my favorite side these days. Frankly, quick cooking time of scrumptious tindora always wins me to make an additional side for weekday dinners :)

So when you pass-by an Indian Market next time, buy some tindora and add it to vegetable stir fries or make cumin-lime tindora for an easy vegan side dish. I bet you will love it!! Cumin Lemon Tindora
Pairing Ideas:

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Spicy Crispy Cumin-Lime Tindora

Spicy Crispy Cumin-Lime Tindora
Total Time Prep Time Cook Time Difficulty Easy Yields 2 Cups Serves 2

Ingredients

Directions

  • 1. Heat oil in a wide pan or wok. Add sliced tindora and cumin seeds, stir fry on high heat until tindora skin has crispy brown spots here and there. (about 3-4 minutes).
  • 2. Add garlic and all dry spices, continue saute for 2 more minutes. Spices will coat tindora nicely but reduce heat if spices start to burn at the bottom of pan. Now add lime juice and salt to taste. Mix well and remove from heat.
  • 3. Serve hot or at room temperature with rice and lentils.

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