Also called tindora is native to many parts of India but most popular in Gujarat and Bengal. It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta. The mustard oil heat balances nicely with the sweetness of the coconut milk. You can usually find tindora in Asian grocery stores.
Makes 4 cups
ingredients
2 1/2 cups tindora (ivy gourd), sliced lengthwise
3 tablespoons mustard oil
1 teaspoon black mustard seeds
1 teaspoon sea salt
1/2 teaspoon ground turmeric
1/4 cup coconut milk
1 serrano pepper, diced
1 tablespoon ginger purée
1 teaspoon amchur
2 tablespoons fresh minced coconut
2 tablespoons cilantro, ribboned
instructions
Heat the mustard oil and pop the mustard seeds. Add the sliced tindora, salt, and turmeric. Let it cook for a few minutes until the tindora has a slight char.
Add the coconut milk, serrano, and ginger. Stir to combine. Cover and cook for 10 minutes.
Take the tindora off the heat and sprinkle with amchur, coconut, and cilantro before serving.
notes & variations
Instead of amchur, add lemon juice.
Instead of coconut milk, add 1/2 cup of freshly diced tomatoes.
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