Holidays at the Jungle
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.