Tindora Fry

How to Prepare

1. Wash and pat dry 5 kg of tindora (ivy gourd). Trim the ends and slice each tindora lengthwise into 4 pieces.
2. Heat 200 ml of vegetable oil in a large frying pan or wok over medium heat.
3. Add 2 tablespoons of mustard seeds and wait until they start to splutter.
4. Add 2 tablespoons of urad dal and fry until golden brown.
5. Add 10-12 dried red chilies and 1/2 cup of curry leaves, frying for a few seconds until fragrant.
6. Add the sliced tindora to the pan and mix well to coat with the tempering.
7. Sprinkle 2 tablespoons of turmeric powder and 3 tablespoons of salt over the tindora. Mix thoroughly.
8. Cook on medium heat for 15-20 minutes, stirring occasionally, until the tindora is tender and slightly crispy.
9. Add 1 cup of grated coconut and 3 tablespoons of sambar powder. Mix well and cook for another 5 minutes.
10. Turn off the heat and let the dish rest for a few minutes before serving.