Tindora Fry

I bought them from a Thai store, they look cute, and taste very good too.

This small greenish vegetable with white lines is so pretty, when freshly picked, you just want to bite it. But don’t do that, raw food item it isn’t. It has a very thick skin and insides are white flesh filled with small seeds. Red flesh means it is overripe and not fit for consumption. I heard hearsay of people going brain-dead who ate over-ripe tindoras Well I never tried the over-ripe ones, so I am not sure of its veracity When comes to cooking, some people cook it to the death, but I prefer little bit of crunch, so most often I make a shallow fry of the vegetable.

Recipe:

If you have regular Indian cooking stuff in your pantry, then making the curry is as easy as saying 1, 2 and 3.

1. Cut each tindora into half lengthwise, then make another lengthwise cut in each half - you will end up with 4 long thin pieces. To make curry for two, for one decent serving, you have to cut at least 15 to 20 tindoras.
   
   
2. In a pan, heat one teaspoon of peanut oil, do the popu or tadka (toasting mustard seeds, cumin, minced garlic and curry leaves).
   
   
3. Add the cut tindoras, sprinkle turmeric, salt and red pepper flakes to your taste. (Sometimes I also add dry coconut powder.) Mix them once, cover and cook for about 5 minutes. Remove the lid, then saute openly for another 5 minutes or until the veggie reaches the crunchy consistency you desire.
   

Serve hot with rice.

I found another recipe called Tandora Fry

recipes