On a recent trip to San Diego, my parents brought me some fresh Tindora (otherwise known as baby watermelon) from their backyard. I typically make a standard Curried Tindora dish using curry leaves, turmeric, coriander, onions, and cumin, but this time I decided to try something a little different and more flavorful. My mom suggested adding some garlic, ginger, and coconut, a version she had recently had at a restaurant. All those additions sounded wonderful and suddenly I found myself quite excited to give this new version a try!
I had a new found love for Tindora with this recipe. It was delicious! Plus, I love anything with coconut in it so it was easy to place this dish among one of my favorites for Indian food. I’m not always a fan of garam masala in dishes, but if you have some laying around, a tiny amount does enhance the overall flavor. But feel free to omit if you don’t have any. Enjoy with a side of rice, naan, or fresh roti!
CURRIED TINDORA w/COCONUT & ONIONS: (gluten-free, vegan)
(makes ~ 2-3 servings)
20 Tindora (Ivy Gourds or baby watermelon)
1 white onion, cut in half and finely sliced
1/2 teasp ginger, finely minced
4 cloves garlic, minced
fresh jalapenos, minced (amt. depends on your level of spice)
1/2 teasp. mustard seeds
1/2 teasp. cumin seeds
10 curry leaves (dried or fresh)
1/4 teasp. ground turmeric
1/4 teasp ground coriander
pinch of garam masala powder (optional)
1/3 cup grated coconut
2 T vegetable oil
- Wash the Tindora. Cut off a tiny piece of the top and bottom ends. Slice the Tindora into rounds and set aside.
- Heat about one T of oil in a non-stick frying pan. Add the Tindora slices and saute on medium heat for about 3-5 minutes until tender. Sprinkle a dash of salt and mix.
- Reduce the heat to low, cover the pan, and saute for about 15 minutes until tender and cooked. Keep checking and mixing in-between to make sure the Tindora does not burn and stick to the pan.
- While the Tindora is cooking, heat 1 Tbsp of oil in another non-stick pan on medium heat. Add the mustard seeds, cumin seeds, and curry leaves. Fry for a few seconds until fragrant (~30 sec.)
- Immediately add the minced garlic, ginger, jalapeno, and sliced onion. Combine and saute until fragrant (4-5 min). Add turmeric powder and some salt and mix together.
- Saute on low-medium for a few minutes. Be sure to mix frequently so that the onions do not burn. If you find this happening, feel free to lower the heat or add more oil.
- Once the tindora is cooked, add the garlic/ginger/onion mixture and combine. Add the ground coriander and garam masala. Add the grated coconut and combine.
- Cook on low-medium heat for another 15 minutes without the lid until cooked. Lastly, season to taste with salt.
- Enjoy hot with some rice, naan, or roti!