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Sunday, 4 September 2016

Tindora Stir Fry (Tendli / Ivy Gourd)


         If you are a Tindora / Tendli / Ivy Gourd veggie fan, then here is a delicious stir fry that can be relished as a side dish with either rice or chapattis. I made it spicy and tangy with the addition of red chili powder and sambar powder for some added flavour. Please check below a step by step method with pictures to prepare it.







  • 500 gms. tindora / tendli / Ivy gourd, cut into roundels
  • 2-3 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbssp. coriander powder
  • 1 tsp. red chili powder
  • 1 tsp. sambar powder
  • 1 tsp. lime juice
  • 1 tsp. coriander leaves, chopped







          Pressure cook the chopped tindora for 3-4 whistles. (Do not add any water). Heat oil in a pan and temper with mustard seeds and cumin seeds. 

           After it stops spluttering add the onion, garlic, curry leaves and asafoetida. Fry till light brown. Now add tindora, salt, turmeric powder and coriander powder.

          Cover and cook on a low flame by stirring and sprinkling water at intervals. When done, add the red chili powder, sambar powder and lime juice. 

          Give it a stir and keep covered for 2-3 minutes for all the flavours to infuse. Garnish with coriander leaves and serve as a side dish with rice or chapattis.




                     Heat oil in a pan and temper with mustard seeds and cumin seeds. After
                     it stops spluttering add the onion, garlic, curry leaves and asafoetida. 




                        Fry till light brown. Now add tindora, salt, turmeric powder and coriander
                        powder.



                               Mix everything well.



                         Cover and cook on a low flame by stirring and sprinkling water at 
                          intervals.  


                           When done, add the red chili powder, sambar powder and lime juice. 



                              Serve, garnished with coriander leaves.








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