Name: Sautéed Tindora with Ginger, Mint, and Cashews
Yield: Serves 3 to 4 as a side dish
Ingredients: 2 narrow scallions (green onions); 3 tablespoons roasted, salted, and chopped cashews; 2 tablespoons thin-sliced mint leaves; ½ teaspoon kosher salt; 1 tablespoon mild vegetable oil; 1-inch ginger knob; ¾ pound tindora

Preparation info

Serves
3 to 4
as a side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Vivid green oval slices, extremely crunchy, are a perky accent to simple seafood dishes—salmon, shrimp, or fish fillets—in fact, all the foods that complement cucumbers, which tindora resembles. Substitute cilantro or dill (in lesser quantity) for mint, if preferred. Cashews add a sweet richness, but they are not strictly required.

Ingredients

¾ pound tindora
2 narrow scallions (green onions)
1-inch <

Method

Cut tindora crosswise at a sharp angle to form thin (⅛-inch) oblongs. Discard the tips, which have too much skin. Trim scallions and cut into thin diagonals, separating light parts from dark. Cut enough ginger into hair-thin strips to yield 1