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. So check out the step by step pictorial recipe 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 tbsp. 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 & temper with mustard seeds & cumin seeds. Add onion, garlic,
curry leaves & asafoetida.
Fry till light brown. Add tindora, salt, turmeric powder & coriander powder.
Mix everything well.
Cover & cook by stirring & sprinkling water at intervals.
When done, add red chili powder, sambar powder & lime juice.
Serve, garnished with coriander leaves.
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