Tindora (pronounced: tin-doH-raH) a.k.a ‘Coccinia Grandis’ are little fruits which resemble ‘gentleman’s toes’ (compare to ladies fingers). Sounds delicous already, huh? You can thank Wikipedia for that little nugget of information- excuse the pun. In my recipe the tindora are deep fried (mmm healthy). I’m really not selling this to you am I? But honestly, they are delicious and crispy fried with sweetcorn and spicy masala sauce.
Crispy Fried Tindora and Sweetcorn Curry Ingredients 9oz tindora, washed and sliced into quarters lengthways1 cup sweetcorn (I use tinned)2 tomatoes, chopped1 tsp tomato puree4 cloves garlic1 tsp ginger 1 tbsp sunflower oil1 tsp mustard seeds1 tsp cumin seeds1 tsp turmeric1 tsp asafoetidaSalt to tasteSugar to taste1 tsp cumin seed powder1 tsp coriander seed powder1 tsp garam masala Oil for deep frying Method
Deep fry the slices of tindora until golden. Place on a paper towel to remove the excess oil. Set aside.
Heat 1 tbsp oil in a pan and add the mustard seeds (wait until they’ve popped), cumin seeds, asafoetida, ginger, garlic, tomatoes, tomato puree, turmeric, salt, sugar, cumin seed powder, coriander seed powder and boil for a few minutes. Add the sweetcorn and fried tindora. Stir and serve.
Enjoy!
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