Tindora Fugath / Ivy Gourd Fugath

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.

tindora fugath

 

It started with frying mustard seeds in avocado oil and letting them pop.

tindora fugath

 

Curry leaves, cumin seeds and a pinch of asafetida were added next, followed by onion, garlic and a small red chili.

tindora fugath

tindora fugath

 

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.

tindora fugath

tindora fugath

 

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.

tindora fugath

tindora fugath

tindora fugath

 

The rest of the Ivy Gourds were used to make American style refrigerator pickles.

tindora fugath

 

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.

tindora fugath

tindora fugath



 


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