Tindora raita happened just in 15 minutes without me planning anything prior. Which happens most of the times in my kitchen. But interesting thing is I couldn’t resist myself from making this raita twice in a row. It was indeed a quick and delicious “mosaru bajji” which I would choose for curry in a jiffy part of my menu. And I really don’t need a lot of tindora for this, hardly 6 to 8 would be suffice to serve a family of 4 people. My love for such small, minor curry always fascinates me to do trials with various veggies. And the best ones would come up as a post here.
Do you remember bittergourd raita? which came to my life through such trials and now I am big fan of it. Meaning, most of the bittergourd in my pantry would turn up in yummy raita which I crave for. The less-tangy yogurt combined with mild spices and chunky veggies would taste absolutely scrumptious.
In tindora raita, the veggie is cooked to perfection and then minced with coconut plus spices. Here you have a choice of keeping it little chunky or mincing like creamy goodness. Both tasted delicious to me, you can take call based on your palate.