Tindorā, also known as gilodā or ivy gourd, are slender, pale-green gourds that can be found at some Indian markets. If you can’t locate them, try subbing fresh green beans, halved lengthwise, for this traditional Indian recipe from the Plant-Based India cookbook.
What you need:
1½ tablespoons neutral oil
¾ teaspoon cumin seeds
¾ teaspoon black mustard seeds
2 teaspoons grated ginger
¼ teaspoon asafetida (an Indian spice that can be found at most Indian markets)
1 pound fresh tindorā (ivy gourd), ends trimmed and thinly sliced
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon ground red chili
¼ teaspoon ground turmeric
2 teaspoons sugar
1 to 2 teaspoons fresh lime juice
¼ cup freshly chopped cilantro
What you do:
- In a deep, wide nonstick pan over medium-high heat, warm oil. Add cumin and mustard seeds and toast until mustard seeds pop, about 30 seconds.
- Reduce heat to low, stir in ginger and asafetida, and continue to stir until fragrant, about 30 seconds.
- Add sliced tindorā and salt, and increase heat to medium. Cover and continue cooking until tindorā is tender and starting to brown, 20 to 25 minutes. Stir every 5 minutes to prevent from sticking to bottom of pan or burning.
- Remove cover, stir in coriander, cumin, garam maala, chili, and turmeric, and continue to cook for about 1 minute to toast spices.
- Remove from heat, stir in sugar and lime juice, and garnish with cilantro.