Today is Day 2 of the Three-Day-Three-Quote challenge that my purple friend Melinda of https://purpleslobinrecovery.wordpress.com/ got me into. Thank you, Melinda, for tempting me with this challenge!
The rules are:
- Three quotes over three days.
- Three nominees each day (no repetition).
- Thank the person who nominated you.
- Inform the nominees.
My nominees for Day 2 are:
Somehow I always end up doing more than it is necessary.Today I am offering you, Beautiful People, two quotes for the price of one.
I am what I am (that’s already a third quote in one day!), and a while ago a great blogger and a wonderful cook called me intrepid. I took it as a compliment, and called my next post Intrepid New World. (please click here). If you just looked it up, you are already familiar with Tindora. If not, let me introduce you:
It’s an adorable Indian vegetable, otherwise known as Ivy Gourd, that looks like a mini-cucumber, but is actually closer to a tiny zucchini. I’ve been trying all kind of different things with it, mostly pickles, salads,and side dishes.
Finally, my Tindora got sick and tired of always being in the background and demanded a more important position. “We are all grown up and important enough to be a main dish, – demanded the Tindies, – give us some balls!”
Balls we got – meatless vegan meatballs that I would usually defrost for a quick go-to gluten free spaghetti and meatballs dinner when I am pressed or time. To combine them with Tindies looked like another one of my intrepid experiments. But just to replace pasta with such a cute little vegetable and smother it in my homemade tomato sauce seemed blah… Something else was needed – ah! Another veggie!
We got mushrooms, with ginger, turmeric, and cilantro, to support the little Tindies!
But first we have to saute some minced onion and garlic,with grated ginger and turmeric and chopped cilantro, then add Tindies and mushrooms, both sliced in half, and let them cook together and become good friends. Once mushrooms darken and soften and Tindies get some suntan, it’s time to season.
I used cumin, paprika, and cinnamon, some sea salt and Garam Masala. I figured, I had to make my Tindies more comfortable, so I gave them at least one traditional Indian spice. Now they were ready to be mixed with meatballs, so I threw the balls into the pan and briefly seared them on all sides. Then I reduced the heat and let the whole mess simmer together for a few minutes so that the meatballs could absorb the flavors.
The meatballs came out juicy, the mushrooms were soft and flavorful, and Tindora – simply divine! You can probably replicate this recipe with young and very firm zucchini, but I am firmly convinced that Tindora was born to stand out!
- 1/2 lb Tindora (Ivy Gourd)
- 1/2 lb mushrooms
- 1 tablespoon olive oil
- 1/2 medium size onion, minced
- 2 – 3 garlic cloves, minced
- 1/2 inch ginger, grated
- 1 inch yellow turmeric, grated
- A handful of fresh cilantro, chopped
- 10 – 12 meatless meatballs
- A pinch of cumin
- A pinch of cinnamon
- A pinch of paprika
- A pinch of Garam Masala
- Salt to taste
- Optional: if too dry, add a splash of light sweet wine.
- Saute onion and garlic with grated ginger and turmeric and chopped cilantro in olive oil.
- Add mushrooms and Tindora, sliced in half. Season with cumin, cinnamon, paprika, Garam Masala, and salt. Cover, saute together until mushrooms are almost done. Stir occasionally.
- Add meatballs, sear on all sides. Reduce heat, cover, simmer for 5 minutes. Serve hot.