Bethica's Kitchen Flavours: 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 dry spices.

I made it a bit spicy and tangy by adding red chili powder and lime juice. Enjoy this yummy homemade style curry along with chapatti or rice. So check out the step by step pictorial recipe 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.