Learn how to make Vegan Tindora Masala Curry ~ Ivy gourds cooked in a thick and creamy peanut, sesame seeds and dry coconut gravy
Time and time again I am on a self-created mission of learning, developing and sharing recipes which you will never find in any Indian restaurants. These recipes are lovingly created, tweaked and then perfected after many trials and errors by the home cooks and are passed on from one generation to the next with in a family. They are fiercely guarded like some precious treasures and most often, never shared with someone outside their family! So if ever by any chance someone outside the family asks for the recipe, you can be rest assured that only a part of these treasured family recipes will be shared…And oh, half-heartedly! When someone says, “Oh, it’s quite simple you know. You need a handful of this and a spoonful of that. Grind them all and cook with the vegetable!”, you can be sure that the finished dish will never come close to the one you fell in love with. Consider yourself lucky to have had a privilege to taste such family heirlooms and be mindful of their uneasiness to share their family’s secret recipe.
Ingredients for the gravy
A decade ago, I was invited for a lunch by a friend of mine. Students who live in a hostel will know what it means to be invited for a home cooked meals when one has to eat bullet proof roti dipped in watered down red chilli paste with 2-3 chunks of sorry looking vegetables that was passed as a ‘curry’! My friends family were originally from a southern Indian state of Andhra Pradesh (now divided into two states of Andhra Pradesh and Telangana) which was known for their amazing regional food and fiery hot pickles which enslaves your taste buds the moment it touches the tongue. On that particular day, my friends mother had lovingly cooked a festive thali and one dish that made a big impact on my taste memory was the Vegan Tindora Masala Curry where ivy gourds were cooked in a creamy peanut and coconut gravy.
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