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Saturday, 3 December 2016

Tindora Ki Sabzi (Tendli / Ivy Gourd Curry)



          Here is a simple side dish of Tindora / Ivy Gourd prepared with some basic ingredients. It can also be paired with potatoes, but in this recipe, I gave a tempering of panch phoron (Bengali spice mix) and cooked along with some onion, ginger, garlic, green chilies and powdered spices. 

          I made it a bit spicy and tangy by adding red chili powder and lime juice. Enjoy this delicious homemade style curry along with chapatti or rice. Please check for a step by step method with pictures to prepare it.





  • 350 gms. Tindora, sliced lengthwise
  • 1 onion, sliced
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 2 tbsp. oil
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • 1 tsp. lime juice or to taste
  • coriander leaves to garnish





          Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the tindora, onion, ginger, garlic, green chilies, salt and turmeric powder.

          Mix well and cook, covered for 4-5 minutes on a medium flame. Add 1/2 cup water and continue to simmer till it turns soft.

          Add the garam masala powder, red chili  powder and the lime juice. Mix well and add coriander leaves. Switch off the flame. Give it a toss and serve as a side dish with either rice or chapattis.







                               Slice the tindora lengthwise.



                     Heat oil in a pan and temper with the panch phoron. Allow it to splutter.



                        Add the tindora, onion, ginger, garlic, green chilies, salt and turmeric 
                        powder. Cover and cook on a medium flame for 4-5 minutes.



                               Add 1/2 cup water and continue to cook till soft.



                                Add 1/2 cup water and continue to cook till soft.



                          Add coriander leaves and serve as a side dish with rice or chapattis.











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