Continuing my adventures with strange vegetables from the farmers market, this week I noticed an older Indian woman being very excited to her shopping companions over a pile of small, gherkin-shaped vegetables labeled “Tindora.” My curiosity piqued, I asked her what they were and how to cook them. Her reply was that she called them “Vargoli” – the Hindi to Gujarati’s “Tindora” and the English “Ivy Gourd” – and that she sliced them and stir-fried them with mustard seed, cumin and turmeric; her companion added that ground peanuts were a good garnish. They also suggested that I pick only long skinny ones, and if any turned out to be orange inside, I shouldn’t use them.
With all this in mind, I picked myself a bag of little gourds to take home with a fresh turmeric root and a brick of firm tofu. At home, I added my own ideas to the mix, and this is what I used:
About 20 ivy gourds/tindoras/vargolis;
1 block of firm tofu, well drained and cut to cubes;
1 root of fresh turmeric;
About 1/2 tsp each cumin seeds and mustard seeds;
Peanut oil;
Organic/all-natural creamy peanut butter;
Mirin;
Sriracha;
While the tofu drained, I cut the ends off of and quartered each gourd and heated up my cast iron pan with a drizzle of peanut oil.
Reducing the heat to medium, I added the cumin and mustard seeds, letting them bounce around under my splatter screen until they were brown. I then added more oil, grated in about an inch of turmeric, and added the gourds and some sriracha. I stir-fried all this for a few minutes, not letting the gourd get totally soft. I removed it to a bowl.
Adding more oil to the pan, as well as another sprinkle of seeds and turmeric, I fried the tofu until it was nice and crispy on the outside, but still smushy on the inside. Then I removed that to another bowl.
While the tofu cooked, I put about a tablespoon of peanut butter, 2 tablespoons mirin, and 1 tsp sriracha into a small glass, which I microwaved for 20 seconds and mixed into a paste. I added more oil and a bit of water to make it more liquidy.
I then added all three pieces together in a large bowl, tossing the peanut sauce all over. The gourd itself has a mild flavor, not unlike a cucumber bur more sour and less … green tasting. It was really delicious with the peanut sauce. The tofu was, of course, tofu, and absorbed all the flavors like the good little sponge it is. Overall, this was a very tasty dinner which, at least partially due to my laziness and consequent lack of rice, was really quite healthy too!
