Apparently tindora are called “gentleman’s toes” along the same lines as okra being called “lady’s fingers”! =) I never bothered to find out what tindora is in English until one of my friends asked (I always used to call them mini watermelons because that’s what they look like). Anyhow, this recipe stemmed from laziness and some leftover arrabiatta sauce. I made 3 times this recipe, so by the time I was done chopping the tindora, I didn’t feel like cutting anything else.
Ingredients1 tbsp oil 1 cup potatoes, sliced into small cubes (~1/4 inch) 3/4 cup arrabiatta sauce 3/4 cup water 1/2 tsp salt 1/4 tsp ground red pepper (optional) 1/8 tsp turmeric powder 1/2 tsp ground cumin-coriander powder 1 cup frozen or fresh corn 40 tindora, sliced lengthwise into quarters 1 tsp lemon juice
1. Heat the oil on high in a large non-stick pan. Add the potatoes and cook for ~8 mins stirring constantly.
2. Add the arrabiatta sauce, water, salt, red pepper, turmeric, cumin-coriander powder, corn, and tindora. Cover and cook for an additional 20-25 min, stirring occasionally until the tindora is done (tender, but crunchy).
3. Turn off the heat, mix in the lemon juice, and serve hot.