Name: Tindorā
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 to 2 teaspoons fresh lime juice (from about ½ lime); 1½ tablespoons neutral oil, such as sunflower or grapeseed; Freshly chopped cilantro, optional; ½ teaspoon ground coriander; ½ teaspoon salt, plus more to taste; ¼ teaspoon ground red chili, plus more to taste; ½ teaspoon ground cumin; ½ teaspoon garam masālā; ¼ teaspoon ground turmeric; 2 teaspoons finely chopped jaggery or sugar; Pinch of asafetida, optional; ¾ teaspoon cumin seeds; 2 teaspoons grated ginger; ¾ teaspoon black mustard seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

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 cooks better than frozen), but if unavailable, fresh green beans (halved lengthwise) may be substituted.