Tindora Curry (Kundru)

I made Tindora Curry or Kundru (as it’s pronounced in Telugu) tonight. It is definitely not my favorite, but REB absolutely loves it after he had it at my parents house. My mom, of course, makes it the best, but I tried tonight and it actually turned out pretty good. So good that I even had some [gasp].

Tindora, or Ivy Gourd, is actually only found in the eastern side of the world (Philippines, Asia, India, Thailand, etc.). It’s a fruit of the ivy gourd weed (I know, I know) and is most commonly sliced up and cooked as a curry.

It’s super easy to make, too. I’m not sure at all how my mom makes it but I threw something together and the key was: spice!

What you need:
•Tindora (2 cups, sliced)
•1 1/2 teaspoons garam masala
•1 small onion, finely chopped
•1/2 tablespoon ginger, grated
•Salt to taste

Heat some oil in a frying pan and cook the onion until soft. Add the tindora, and cook for 15-20 minutes. You can even buy tindora frozen at the Indian grocery store and it will take less time to cook. The garam masala gets added next and I grate the ginger right over the pan so it kind of melts into everything (amazing). Add salt to taste.

And that’s it! It’s super easy to make and really good for you, too! It’s full of beta-carotene despite not being orange and full of other vitamins.


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