Chef * Tindora

For those unfamiliar with tindora, its an Indian gourd. You can find them (fresh or frozen)  at Indian stores and Asian stores such as (if you live in the DC Metro area) Grand Mart or Lotte. This is what it looks like.

(source)

Preparation:
(serves 2)

12 oz fresh or frozen tindora 2 small potatoes 1 yellow onion 1 clove of garlic ginger green chili (optional) 1/2 tsp of mustard seed 1 tsp oil 1/4 cup of peanuts (optional)

Spices

• 1 1/2 tsp cumin powder
• 1 tsp coriander powder
• 3/4 tsp garma masala
• 1/4 tsp turmeric

1. In a microwave cook the potatoes (in a bowl with water covering 1/4 of the potato from the bottom), until tender. Then peel the skin.
2. Slice the onions (long).
3. Cut the chili
4. Cut the garlic and ginger..
5. In a small container mix all the spices with 1/4 cup of water. <picture of spices>
6. Grind the peanuts until fine. Add water and mix.

This is what it will look like after adding the water. 

Cooking:

1. On a pan put in the oil. When hot, put the mustard seeds and let them pop. (If you have never cooked with mustard seeds before stand away or cover the pan.)
2. On low heat cook the onions until soft.
3. Add the garlic, ginger, and potatoes.
4. Add the spice mixture and mix well.
5. Cook for about 5 minutes stirring often.
6. Add tindora.
7. Add the peanut mixture (optional).
8. Cover and simmer for about 15-20 minutes or until cooked well.

Serve with rice or roti.

- ASH