Here’s what I did with those funny little mini-cucumbers I recently bought. I fried them with spices and eggs and served them with potatoes for a Sunday breakfast. Tindoras are fun to eat, they’re crunchy like cucumbers, but with an almost okra-like flavor (without the slime). I used hawaiyij, one of my favorite middle eastern spice mixtures, instead of curry powder. I also used curry leaves, but feel free to omit them if you can’t find at your local market. Thanks to Mahanandi for the inspiration!
tindoras and eggs
1-2 TBS ghee, butter, or coconut oil, or a combination
1 tsp brown mustard seeds
1 tsp cumin seeds
2 cloves garlic, minced
4 curry leaves
~1/2 lb tindora, quartered lengthwise
1 tsp hawaiyij
salt and pepper to taste
splash of kefir or natural yogurt
3-4 sprigs of sea beans, minced
- Melt the fat in a large cast-iron pan on a medium flame.
- Fry the mustard seeds and cumin. When the spices are toasted and just barely fragrant, add the garlic and stir.
- Toss in the tindora and stir. Season with hawaiyij.
- Thoroughly whisk three eggs with a splash of kefir or natural, whole fat yogurt. Season with salt and pepper.
- Pour into the pan with the tindora. Allow the egg mixture to settle until the bottom begins to solidify, then scramble the eggs from the edge of the pan towards the center. Let the eggs sit for a minute, then scramble again.
- Repeat just until the eggs are no longer liquid and immediately turn off the flame.
- Sprinkle minced sea beans on top and serve with toast or potatoes.