On our recent visit to Patel Brothers we purchased some Tindora, also known as Ivy Gourd. I used some of them to prepare a fugath.
It started with frying mustard seeds in avocado oil and letting them pop.
Curry leaves, cumin seeds and a pinch of asafetida were added next, followed by onion, garlic and a small red chili.
When the onions had softened Ivy Gourd was added and seasoned with salt. The vegetables were cooked under a lid at medium heat and stirred occasionally.
When the Tindora was done and starting to caramelize coconut was mixed in. The last few minutes of cooking were without a lid. When Tindora is cooked the inside part with the seeds is soft but the skin remains crunchy.
The rest of the Ivy Gourds were used to make American style refrigerator pickles.
When the hot brine was poured into the jar the vegetables floated to the top. After a few minutes I decided I didn’t like the way it looked so I removed the lid and added a glass weight to keep the pickles submerged.