TINDORA MASALA
A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Tendle in my mother tongue Konkani and Thondekayi in Kannada. I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as Tendle Talasani, Tindora Coconut Stir Fry, and Stuffed Tindora Masala.
Today's recipe has been adapted from Tindora Masala in Bethica's Kitchen Flavours.
I tried it out recently and it was very tasty as a side dish which went well with our meal of rice and dal.
Ingredients:-
Dry roast the coriander seeds, cumin seeds, red chillies and sesame seeds
Once it cools, in a small mixer jar grind this to a coarse powder and keep aside
Heat oil in a thick bottomed kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida and curry leaves and saute for a few seconds
To this, add the chopped onion and garlic and saute till it turns slightly golden in colour
Now add the steam cooked tindora, turmeric powder and salt to taste and cook covered for 4-5 minutes stirring from time to time
Next add the coarsely ground spice powder, mix well so that the spice powder is well blended with the tindora and cook uncovered for a couple of minutes
Lastly, add the lime juice and mix once again
Serve hot as a side dish
A commonly available vegetable in India is ivy gourd which is called Tindora in Hindi, Tendle in my mother tongue Konkani and Thondekayi in Kannada. I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as Tendle Talasani, Tindora Coconut Stir Fry, and Stuffed Tindora Masala.
Today's recipe has been adapted from Tindora Masala in Bethica's Kitchen Flavours.
I tried it out recently and it was very tasty as a side dish which went well with our meal of rice and dal.
Ingredients:-
- Tindora (Ivy Gourd), slit length wise, 500 grams
- Large sized Onion, chopped, 1
- Garlic Cloves, chopped, 2-3
- Mustard Seeds, 1/2 tsp
- Hing, (Asafoetida Powder), 1/4 tsp
- Curry Leaves, a sprig
- Byadgi Red Chillies, 4-5
- Coriander Seeds, 1 tbsp
- Cumin Seeds, 1 tsp
- Til ( Sesame Seeds) , 1 tsp
- Turmeric Powder, 1/4 tsp
- Salt, to taste
- Oil, 1 and 1/2 tbsp
- Lime Juice, 1 tbsp
Method:
First step is to steam cook the tindora (ivy gourd). Wash the sliced tindora and keep it in a vessel without adding any water
Place this vessel in a pressure cooker with the usual quantity of water
Keep the tindora uncovered, and pressure cook for 3-4 whistles or till they are done
When the pressure cooker cools, remove the steamed tindora
Dry roast the coriander seeds, cumin seeds, red chillies and sesame seeds
Once it cools, in a small mixer jar grind this to a coarse powder and keep aside
Heat oil in a thick bottomed kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida and curry leaves and saute for a few seconds
To this, add the chopped onion and garlic and saute till it turns slightly golden in colour
Now add the steam cooked tindora, turmeric powder and salt to taste and cook covered for 4-5 minutes stirring from time to time
Next add the coarsely ground spice powder, mix well so that the spice powder is well blended with the tindora and cook uncovered for a couple of minutes
Lastly, add the lime juice and mix once again
Serve hot as a side dish
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