Tindora Masala (Ivy Gourd in Spiced Tomatoes)

What I know for sure is that certain recipes are directly related to intact memories that have such a strong hold, a special place in my heart and mind. And these subtly spiced, tangy, cute crispy circles on the outside with a softened inner flesh has always been one of my favorite things to eat after school. Anytime Ami made this delicious, mouthwatering vegetable recipe, I would pile scoops of these Tindoras on a plate of piping hot Basmati rice and drizzle some plain yogurt on top, mix everything together with my fingers and then savor every bite, cautiously licking each finger on my right hand (and sometimes my palm) when finished eating! Yes, my special memories of me enjoying this recipe are that vivid and yummy!

Ami has her repertoire of mouthwatering Sabzi (vegetarian) recipes that I intend to document and truth be told, she uses only 2-3 spices (turmeric, chili powder and at times, either cumin or coriander powder, rarely both), tomatoes, onions and ginger/garlic paste. How the final taste of even all her vegetable recipes turns out so unique and fabulous is magical, and her modus operandi does have its pivotal role in this transformation. Ami’s cooking methodology and recipes has taught me time and again that simple, vibrant and fresh ingredients can be enhanced using basic spices with a concentration on technique-less is more becomes apparent with that first bite!

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Tindora Masala (Ivy Gourd in Spiced Tomatoes)

This simple, nostalgic vegetarian ('Sabzi') recipe is as simple to make as it is to relish. One of my favorite childhood recipes as prepared by Ami, this Ivy Gourd in Spiced Tomatoes (Tindora Masala) recipe is a flawless balance of flavor and texture with notes of spicy, tangy, crunchy, juicy and just so yummy. Uniformly sliced circles of Tindora simmered in an aromatic base of onions, ripe tomatoes, freshly minced garlic, and a dusting of chili powder, turmeric, cumin + coriander until tender with a bit of residual crunch. Jazzed up with some signature embellishments, a drizzle of honey + a heaping spoonful of clarified butter-this vegetarian delight can be rustled up and enjoyed anytime-atypical but delicious comfort food carved from precious memories!

Prep Time25 minutes mins

Cook Time55 minutes mins

Course: Main Course, Side Dish

Cuisine: Hyderabadi, Indian

Keyword: Sabzi, Tindey, Tindora

Servings: 8

Author: Afreen Sayeed

Ingredients

• 1 lb Tindora Ivy Gourd, head and tail cut off, rinsed and sliced into circles
• 4 tbsp Canola oil
• 1 large onion *thinly sliced in food processor
• 2 medium tomatoes *chopped
• 2 tsp freshly minced garlic
• 2 tsp coriander powder *coarsely ground
• 1 tsp cumin powder
• ¾ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp Kosher salt

For Finishing

• 2 tsp ghee *clarified butter
• 1 tsp honey
• 3 tbsp fresh coriander leaves *chopped

Instructions

• Rinse Tindora, pat dry and slice into circles. Set aside.
• In a large skillet, heat cooking oil on medium high. Add sliced onions and sauté for 15 minutes, mixing as needed, until light golden. Now add minced garlic, mix well and continue to cook for 5-7 minutes until aromatic. Now add ¼ cup water and spices (chili, turmeric, coriander and cumin powders), mix well and cook spices in onion mixture for 3-4 minutes, mixing as needed. Add Kosher salt, mix to combine and now add chopped tomatoes. Mix and continue to cook mixture on medium low heat for 10-12 minutes until oil separates.
• Add sliced Tindey, mix to evenly coat with spice mixture, add ¾ cup water, mix well to combine, cover skillet, turn heat to medium low and cook for 40-45 minutes (stirring occasionally, as needed) until tender and oil separates.
• Uncover skillet, turn heat to medium high, add honey, ghee and freshly chopped coriander leaves, mix to combine and cook for a final 3-4 minutes.
• A perfect vegetarian delight, Tindora Masala in all its delicious glory is now ready to serve with either some Basmati rice and creamy yogurt or Paratha. Enjoy! Nosh Farma'aiye.