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Tindorā [Vegan]
Tindorā, also known as gilodā or ivy gourd, are slender, pale-green gourds that make one of my favorite childhood shāks. The tindorā is cooked until it’s just tender but retains some bite; then it’s stir-fried with a classic combination of spices. Tindorā can be found at Indian grocers (fresh tindorā... Read More
Ingredients You Need for Tindorā [Vegan]
How to Prepare Tindorā [Vegan]
- Trim the ends of the tindorā. Slice each tindorā in half lengthwise, then slice each half once or twice to make thinner slices. Discard any pieces of tindorā that are red on the inside. Set aside.
- Heat the oil in a deep, wide nonstick pan over medium-high heat. Add the cumin and mustard seeds and toast until the mustard seeds pop, about 30 seconds.
- Reduce the heat to low, stir in the ginger and asafetida (if using), and continue to stir until fragrant, about 30 seconds.
- Add the sliced tindorā and salt, and increase the heat to medium. Cover and continue cooking until the tindorā is tender and starting to brown, 20 to 25 minutes. Stir about every 5 minutes to prevent the tindorā from sticking to the bottom of the pan or burning.
- Remove the cover, stir in the coriander, cumin, garam masālā, chili, and turmeric, and continue to cook for about 1 minute to toast (but not burn) the spices.
- Remove from the heat, stir in the jaggery and fresh lime juice, and garnish with cilantro, if desired.
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