Tindora Masala Recipe – Sybaritica

This Tindora Masala Recipe uses the Ivy-Gourd, or Tindora, in a dish that pairs the spice palate of India with a Chinese cookery technique.

• 15 medium Tindora slice in quarters lengthwise
• ½ tsp. Curry Paste of choice
• 6 -8 Dried Red Chili Peppers
• 1 tsp. Cumin Seeds
• 1 tsp. Black Mustard Seeds
• 1 pinch Salt
• 2 Tbsp. Vegetable Oil

• Blend the Curry Paste with 2 Tbsp. of Water and set aside.
• Heat the Vegetable to smoking point and toss in the seeds and chillies, followed by the peanuts. Stir fry just until the chillies begin to darken.
• Add in the Tindora, and, when it turns a nice bright green, splash in a little water to make some steam and cook for a minute or so until they are tender.
• Add in the Curry Paste mixture and fry until reduced to a glaze.