Tindora Ka Salan Recipe: A Flavorful South Indian Delight
Tindora, also known as Dondakaya or Kovakkai, is a small yet nutritious vegetable often used in South Indian cuisine. This recipe, Tindora Ka Salan, is a perfect blend of flavors and textures, making it an excellent side dish for biryanis, parathas, or even as a main course for a vegetarian meal. The tanginess from tamarind, the sweetness from jaggery, and the depth of spices create a rich and vibrant curry that will elevate any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai) | 250 grams (slitted, keeping the base intact) |
| Onion | 1 (thinly sliced) |
| Green Chillies | 2 (slit) |
| Ginger Garlic Paste | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies | 2 (broken) |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Jaggery (Powdered) | 2 teaspoons |
| Tamarind Water | 1/4 cup |
| Mint Leaves (Pudina) | 2 tablespoons (finely chopped) |
| Coriander Leaves (Dhania) | 2 tablespoons (finely chopped) |
| Lemon Juice | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Raw Peanuts (Moongphali) | 1 tablespoon (for roasting) |
| Sesame Seeds (Til Seeds) | 1 tablespoon (for roasting) |
| Fresh Coconut (Grated) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~4 grams |
| Carbohydrates | ~16 grams |
| Fiber | ~4 grams |
| Fat | ~12 grams |
| Saturated Fat | ~2 grams |
| Sodium | ~180 mg |
| Sugar | ~6 grams |
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions
Step 1: Roast the Ingredients
Start by dry roasting the raw peanuts, sesame seeds, and grated coconut in a pan over low heat. Stir continuously until they turn golden brown and release a delightful, fragrant aroma. Once done, transfer them to a bowl and let them cool. After cooling, grind this mixture into a smooth paste using a little water. Set the paste aside for later use.
Step 2: Prepare the Tindora
Next, wash the tindoras thoroughly and slit them into four pieces, keeping the base intact so that they remain connected. This helps the vegetable absorb the flavors while maintaining its shape. Set the slitted tindoras aside.
Step 3: Fry the Tindora
Heat 2 teaspoons of sunflower oil in a heavy-bottomed pan. Add the slitted tindoras and cook them on medium heat. Stir occasionally to ensure they cook evenly. Cook until they are about 3/4th done and lightly browned on the edges. Once cooked, remove them from the pan and set aside.
Step 4: Temper the Spices
In the same pan, add the remaining 1 tablespoon of oil. Heat it up and add the mustard seeds. Let them splutter for a few seconds. Next, add the cumin seeds, dry red chillies, and fenugreek seeds (methi), and sauté them for about a minute, allowing the spices to release their aroma.
Step 5: Sauté the Onions and Ginger-Garlic Paste
Add the thinly sliced onions to the pan. Sauté them until they turn golden brown and caramelized. Now, add the ginger-garlic paste and sauté it until the raw smell disappears. This will take around 1-2 minutes.
Step 6: Add the Ground Spices
Once the onions are browned, it’s time to add the spice powders. Stir in the turmeric powder, red chilli powder, cumin powder, and coriander powder. Also, add the slit green chillies. Sauté for a minute to allow the spices to release their full flavor.
Step 7: Add the Ground Masala Paste
Now, add the ground masala paste (peanuts, sesame, and coconut mix) to the pan. Stir it well and cook for another 2 minutes, adding a little water if needed to prevent the paste from sticking to the pan.
Step 8: Combine and Simmer
Add the cooked tindoras back into the pan. Toss them gently with the masala paste to coat the vegetables evenly. Pour in the tamarind water, and add jaggery and salt to taste. Stir everything together, and let the curry simmer on low heat for about 10 minutes, or until the tindoras are fully cooked and tender. The gravy should thicken slightly during this time.
Step 9: Final Touches
Once the tindoras are tender and the flavors have melded together, turn off the heat. Add the freshly chopped mint and coriander leaves, and squeeze in the lemon juice. Give the dish a final stir and let it rest for about an hour before serving. This resting time helps the flavors deepen.
Step 10: Serve
Serve the Tindora Ka Salan as a side dish with Paneer Biryani, Vegetable Biryani, or any biryani of your choice. It also pairs beautifully with parathas or steamed rice for a wholesome meal.
Tips:
- Adjust Spice Levels: You can adjust the amount of green chillies and red chilli powder based on your spice tolerance.
- Tamarind Variations: If fresh tamarind is unavailable, you can use tamarind paste or concentrate. Just adjust the quantity to your taste.
- Resting Time: The resting period after cooking is important as it allows the dish to develop richer flavors.
This Tindora Ka Salan is a versatile and flavorful curry that will be a hit at your next gathering or family meal. Its unique blend of spices and the tangy-sweet balance will make it a memorable dish for any occasion!
