Sunday, July 31, 2011

Tindora Stir-fry (பொறியல்/Poriyal in Tamil)

The Tamil word Tindora Poriyal literally translated would mean "fried Tindora". Tindora aka Coccinia grandis aka Ivy Gourd is a vegetable I have wanted to cook in the past, but never got around to it mainly because I thought I did not have a good recipe for it. But, recently, I "happened upon" some Green Beans Poriyal, which gave me an idea for a recipe for Tindora Stir-fry.

Tindora - 1 LB
Sesame seed oil - 2 Tbsp
Toor Dal (lentils) - 2 cups
Shredded coconut - 1/2 cup
Red chilies - 3-4
White lentils - 2 Tbsp
White onions - 2 Large ones - diced
Curry leaves - 4 - finely chopped
Cilantro - a few strands for garnish
Asafoetida, Salt - a pinch

  1. In a large pan, heat-up the sesame oil. When the oil is hot, add the onions, curry leaves, red chilies and turn down the heat.
  2. Cook until the onions start to brown. Add the chopped Tindora and cook on low heat for a few minutes. Turn up the heat to medium.
  3. Add the cooked lentils, shredded coconut and cook for another two-three minutes, covered. Stir occasionally
  4. Add salt and garnish with cilantro.
Finished product!
Serve piping hot with rice or flat breads!

Tindora Stir-fry Wraps:
Warm-up a flat bread, coat the inside with Mint Chutney. Add some hot Tindoora Stir-fry, roll'em up and enjoy! Optionally, one can sprinkle some Nutritional Yeast on the warm stir-fry, for a cheesy taste/texture!

Bon appetit' :)

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