Aloo Tindora Curry

This is another quick-fix recipe with bits and pieces of leftover vegetables. The way I feel about aloos (potatoes) is, if I have no other veggies to cook with or  not enough, then it makes a good add-on. 

I have tried it with different vegetables and recently, gave a shot at using it with tindora/ivy gourd. There was some tindora left over after making a stir-fry with it so I went ahead and came up with this recipe. 

What I Used:

Tindora/Gerkins/Ivy Gourd/Kovakka - 1 cup, chopped

Aloo/Potatoes - 2, cubed

Grated coconut - 2 tbsp

Dried red chillies - 4

Jeera - 1 tsp

Turmeric powder - a pinch

Urad dal - 1/2 tsp

Mustard seeds - 1/4 tsp

Coconut oil - 2 tsp

Salt

How I Made It:

1. Wash, peel and boil the potatoes till almost soft. 

2. Cut the tindora in small pieces and boil in some water till cooked. 

3. Heat oil in a pan and temper with mustard seeds and urad dal. Break the red chillies into 3-4 pieces and fry lightly in the oil. Add jeera and turmeric powder and fry for about 10 seconds. 

4. Finally add the cooked potatoes, tindora and the coconut and mix well, letting it fry lightly in the oil. Adjust salt. 

Notes:-

- If you want a crispier version, semi-cook the potatoes and use more oil. 

- I served it with rice but also goes well with rotis. 

Related recipes:-

Aloo Masala

Stir-fried Tindora

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