- Tindora cucumbers have a crunchy and succulent texture with a mildly bitter aftertaste.
- These can be used raw or cooked. They’re great in salads or chutneys.
- To cut down on some of the bitterness, add sugar and vinegar.
- 3 cups Tindora cucumbers, cut lengthwise
- 1 large onion, finely chopped
- 1 green chili, finely chopped
- 2 teaspoons ginger garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon chili powder
- ¼ teaspoon turmeric powder
- 3 or 4 whole cloves
- Salt to taste
- 4 to 5 teaspoons oil
- 2 teaspoons chopped finely coriander leaves
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin
- 3 curry leaves
- 3 teaspoons peanuts
- Heat oil in a pan and add the mustard seeds, cumin, curry leaves, and peanuts.
- Add the chopped onion and green chili and fry until the onions become transparent.
- Then add the ginger garlic paste and fry until fragrant.
- Now add the tindora pieces and fry 5-7 minutes.
- Add the turmeric, coriander and chili powders.
- Crush the cloves and add it to the masala.
- Add ¼ cup water. Reduce heat and simmer, covered.
- Cook until the vegetables become tender and the oil separates.
- Garnish with cilantro and serve hot with rice.