Indian ivy gourd or Tindora is a vegetable that resembles a miniature cucumber. I was introduced to it a few years ago by my husband's grandmother and she told me that its a vegetable that keeps you feeling full. It is rich in beta-carotene and is easy to make. Here is a simple stir-fry recipe for tindora which can be eaten with chappatis or dal and rice. Enjoy !
Serves:2
Ingredients:
3 cups tindora washed and cut into circles
1 tsp mustard seeds
1/2 tsp urad dal
2 dry red chilies
1/2 tsp chili powder
2-3 tbsps shredded coconut
curry leaves
Pinch asafoetida
Salt to taste
Oil
Method:
1. Heat oil in a pan.
2. Add red chilies and mustard seeds.
3. When mustard seeds start to splutter, add asafoetida, curry leaves, urad dal and saute.
4. When urad dal turns light brown add cut tindora and saute well.
5. Stir intermittently until tindora cooks and shrinks in size (around 5-8 mins).
6. Add chili powder, salt and shredded coconut and mix well. Taste and add salt or chili powder if necessary.
Comments
Post a Comment