Intrepid New World

One of the fellow bloggers complimented me on my intrepid experiments with Indian vegetables. I liked it! I even thought it would make a good name for a new dish, Intrepid Experiment. On second thought, though, I experiment with everything, always. I still have a grade school kid’s curiosity: what happens if… It wouldn’t describe this particular experiment prompted by ignorance and audacity because it describes every dish I make. As Tevye says in Fiddler on the Roof, “On the first hand… And on the second hand… And on the third hand…” That was to make sure you are awake and still reading!

So on the third thought, since I love Indian food, which is such a rare treat in the kosher environment that I really should learn how to do it, and since this array of fascinating Indian vegetables is a whole new world for me, I decided to call it the Intrepid New World. With all due respect to Aldous Huxley, of course.


This is Tindora, a.k.a. Tindy. It’s not a baby cucumber or a baby zucchini; it’s a gourd. Another name for it is Ivy Gourd. I’ve already described my first encounter with Tindora and the decision I made to pickle half of them and to stir-fry the rest, and see what happens. For the pickling part of my experiment, please click here.  This is the stir-frying installment.

Intr 1.jpg

When I cut my tindies in half lengthwise, I discovered that some of them were yellow-brownish inside, some pink or orange, and some even deeper red. I bit into one of those, and it tasted the same as the green guys, but it was somewhat softer to the touch. Intrepid, right? No, just a curious cat. Google confirmed that it was fine, and in they all went into a very hot, barely misted with oil frying pan.

Intr 2.jpg

Meanwhile, I got out the Muli greens (that’s Diakon radish) which I had iced, salted, rinsed, and dried yesterday.For instruction on cleaning and preserving greens, please click here.  I quickly tore them into pieces and added them to the tindies getting nice and soft in the pan. I stir-fried them together for maybe a minute.

Intr 4.jpg

I think the most important part of the experiment was the combination of spices. I decided that Indian vegetables just couldn’t survive without curry, no matter what you do with them. I added cinnamon, just because I put it in almost everything. Then I went according to my nutritionist friend Irit’s advice (to see her advice, click here) and added some lemon juice and soy sauce.  I heard the tindies squeaking in the pan. “Ginger! Give us some ginger, please!” so I obliged. Finally, I grated some white turmeric in, for good measure. Believe me, it took much longer for me to write this paragraph than for tindies to turn beautiful golden brown and for muli greens to soften and start wilting.

Intr 5

I judged readiness from my experience with kale or Swiss chard, so I removed the whole mess, plated it in a clear salad bowl, and garnished with pickled ginger. You can hardly see the greens as tindies take center stage, but you can definitely taste the subtle radish tang and the sweetness particular to Daikon radishes. I served this salad warm, but I think it would be delicious cold as well. It could also be a nice light side dish, and if some grilled or stir-fried tofu is thrown in, you’ll have a main dish. I am also thinking about cashews, or maybe peanuts – what do you think? In the background, you can see the product of the first experiment – pickled tindora, almost ready to eat. By Shabbos, it’ll reach perfect half-sour readiness and will take a rightful place on my table.


  • 1/2 lb Tindora (tindy), A.K.A. Ivy Gourd
  • Leafy greens of one large Muli (mooly, or moolie), A.K.A. Daikon radish
  • 1 heaping tablespoon grated ginger
  • grated white turmeric to taste
  • 1 tablespoon or more soy sauce (to taste)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon or more curry powder (to taste)
  • Cinnamon to taste


  • Wash greens thoroughly, rinse and dry, put aside.
  • Preheat a large frying pan or dutch oven on high, lightly mist with oil.
  • Cut tindies into halves lengthwise, place in the pan. Stir for 1 minute. Cover.
  • Tear muli greens into pieces, and to tindies. Stir-fry together for another minute.
  • Add all spices and seasoning. Stir for 1 – 2 minutes, or until tindies turn golden brown, and the greens soften and wilt.
  • Transfer to a clear salad bowl. Garnish with pickled ginger or pickled daikon radish.



21 Comments Add yours

  1. [ Soft Laughter ] Intrepid experiment is a rather cool name for a vegan recipe.

    Liked by 2 people

    1. Thank you! And it came out rather tasty, too – surprisingly.

      Liked by 1 person

  2. Masala Vegan says:

    Glad you like the name Dolly ! I’m still trying to find the “Tindys” frozen or fresh, for the rice dish to guest blog! 😀

    Liked by 1 person

    1. That’s interesting – you are having difficulties finding veggies that I get easily in Florida. Strange world!


  3. So that’s what they are! How interesting. 🙂

    Liked by 1 person

    1. Delicious too, and now I have some more ideas as to what to do with them.

      Liked by 1 person

  4. I love Tindoras. Will soon try your recipe. It looks delicious 🙂

    Liked by 1 person

    1. Thank you, it was such a great and delicious discovery! What do you do with Tindoras?

      Liked by 1 person

  5. I usually stir fry it with onions, curry leaves and coconut or crushed peanuts. Goes well with rotis. 🙂

    Liked by 1 person

  6. Everything goes well with rotis – we love them! Thank you for a suggestion, will try.


  7. Reblogged this on koolkosherkitchen and commented:

    My remodeled kitchen is almost ready, Beautiful People, but meanwhile, alll I can do is repeat old posts and hope you like them. As has informed me that July is a National Pickle Month, here are two recipes for the price of one: pickles and a stir-fry. Enjoy!


  8. purpleslob says:

    What a beautiful tindy rainbow!!
    I can’t wait to see your remodeled kitchen!!

    Liked by 1 person

    1. You won’t see anything new, other than no more holes in the ceiling or walls. Floor in dining room has been replaced, but it’s exactly the same as it had been before the flood, to match the original parquet in the living room and bedrooms that we had been able to restore when we bought the condo. Kitchen cabinets are solid pine, so only some of the shelving inside got warped and is being replaced, but nothing changed on the outside. Sorry to disappoint! 😻


  9. randyjw says:

    That looks soooooo good; I love that delicious brown-ness when the veggies kindof carmelize or grill, etc. I would try the cashews; or maybe pistachios!

    Liked by 1 person

    1. Tried cashews, haven’t had a chance to wright it up – very good! Thank you, Rachel!

      Liked by 1 person

  10. atkokosplace says:

    Daikon radish is awesome fermented! Looks like a great recipe. Super healthy! Love it! 🙂

    Liked by 1 person

    1. I do pickle daikon radish, the Japanese way. Just never posted it, and I really should. Thank you so much for your kind comment!

      Liked by 1 person

  11. I, too, love Indian food. :p

    Liked by 1 person

    1. Great to hear from you, dear Anna. Thank you for stopping by.


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