Tondli/Tindora/Ivy Gourd /Dondakaya are one of the most popular vegetable available in
. Even though I like them I cannot find them much in India and in our area. There is one Indian Grocery Store somewhat near to my home every time I go there I check for these green vegetables but very rarely I can find them. But suddenly since this year beginning onwards that store started maintaining the frozen stock of Tindora/Dondakaya. I am so happy to see them and every time I visit the store I will bring at least 3 frozen packets. There are so many variations that we can cook with this vegetable, one of them are Dondakaya Snegapindi Curry. There are some precautions which we need to take care while selecting and cooking the Tondli/Tindora/Dondakaya. Some of them are: We always need to select tender green colour ivy gourds where the seeds are tender and not very mature the very mature ivy gourds, though appear green on the outside, have a bright red colour on the inside and are very sour and are best discarded. Wash your hands immediately on chopping them as it stains and tends to be sticky. Remove off the top and tail part of the ivy gourd before chopping them. California
- Ivy Gourd/ Tindora/Tondli/Dondakaya – 20
- Mustard Seeds – 1tsp
- Jeera /Cumin seeds – 1 tsp
- Oil – 2 tbsp
- Besan/Snegapindi – 2 tbsp
- Red Chilly Powder - 2 tsp
- Cut each tindora into half lengthwise, and then make another lengthwise cut in each half - you will end up with 4 long thin pieces.
- Take a pan and heat oil and add the mustard seeds, cumin seeds and let them pop.
- Add the cut tindoras, sprinkle turmeric, salt to your taste, Mix them once, cover and cook for about 5 minutes. Remove the lid, then sauté openly for another 5 minutes or until the veggie reaches the crunchy consistency you want.
- Finally when you see the tindoras are cooked and are crunchy add red chilly powder and sprinkle the besan/Snegapindi powder on the top of the curry and combine well and cook for 3 min.
- Serve hot with rice and Dal.