Also called tindora is native to many parts of India but most popular in Gujarat and Bengal. It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta. The mustard oil heat balances nicely with the sweetness of the coconut milk. You can usually find tindora in Asian grocery stores.
makes 4 cups
- Heat up the mustard oil & pop the mustard seeds. Add the sliced tindora, salt, & turmeric. Let it cook for a few minutes until the tindora has a slight char.
- Add the coconut milk, serrano & ginger, stir to combine. Cover and cook for 10 minutes.
- Take the tindora off the burner & sprinkle with amchur, coconut & cilantro before serving.
ideas / variations
- Instead of amchur add lemon juice.
- Instead of coconut milk, add ½ cup of freshly diced tomatoes.