Tindora Curry (Tendli/Gherkins Curry)

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Tindora(Tendli/Dondakaya/Kovakaa/Tondekai) or Gherkins as it is called in English is one of the most common Indian Vegetable available in the US. Even in India, people dont buy or make this as much as we in the US buy it and use it :-)..because of its ease of availability.
Here are two recipes for the same vegetable..the first one is a dry fry recipe that is typically served with rice and the second is a also a dry curry but something that can be served with rice or Roti.

Tindora Fry:
This is a very simple Tindora Fry recipe that is tender yet crispy. Tastes best as a side to rice with dal, sambar or curd. It can also be eaten with plain steamed rice and a hint of ghee.

You will need:

2 to 3 cups Chopped Tindora
1/2 tsp Turmeric Powder
1/2 tsp Sambar Powder/Curry powder
Salt to taste
2 tbsp Oil

For Seasoning:
Mustard seeds
Urad Dal
Curry Leaves
Asafoetida/Hing

Method:
1. Wash the tindora, snip of the ends and chop into thin round slices.

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2. In a pan, heat the oil. Season with mustard seeds, urad dal, curry leaves and hing. Allow the dal to turn golden brown.

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3. Add the chopped tindora, the turmeric powder,sambar powder and salt. Mix well.Saute for about 3 or 4 minutes on medium.

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4.Add 1/4 cup water. Cover with a lid and cook for 5 minutes or until the water as evaporated. Open the lid and fry well until slightly crispy on medium to low flame.

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5. Serve hot with rice as a side. My kids love to eat it mixed with rice..Enjoy!

Delicious, Crispy Tindora Fry

Delicious, Crispy Tindora Fry

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Delicious Tindora Fry with Rice

Delicious Tindora Fry with Rice

 Tindora Curry:
This is a Karnataka style dry curry..also called “Palya”. I typically serve this with Roti/Chapathi. You can serve it as a side to rice also.

You will need:
2 to 3 cups Chopped Tindora
1/2 tsp Turmeric Powder
1 tsp Sambar Powder/Curry powder
1 small piece Jaggery
1/4 tsp Tamarind paste (or the pulp of a small piece of tamarind soaked in water)
Salt to taste
2 tbsp Oil
Grated Coconut for garnishing

For Seasoning:
Mustard seeds
Cumin seeds
Curry Leaves
Asafoetida/Hing

Method:
1. Wash the tindora, snip of the ends and chop into long slices. I prefer chopping it lengthwise for this curry, you can chop it any which way you want.

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2. In a pan, heat the oil. Seaosn with mustard seeds, cumin seeds, curry leaves and hing.

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3. Add the chopped tindora, the turmeric powder, sambar powder and salt. Mix well and saute for a few minutes.

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4. Add about 1/2 cup water and the tamarind pulp or paste. Mix well. Cover with a lid and cook until all water has evaporated.

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5. Add the jaggery and mix well. Allow to cook for a few more minutes.

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6. Garnish with grated coconut and serve hot. Serve this delicious curry with Roti/Chapathis.

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Delicious Tindora Curry

Delicious Tindora Curry

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Served with Chapatis

Served with Chapatis

Enjoy!

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