You must have had baingan bharta (mashed eggplant), a very popular Punjabi dish, numerous times. So how about trying out Tindora Bharta or Mashed Ivy Gourd Curry? It tastes equally yummy and is something quite unique. It goes very well with chapatti or any flat Indian bread. However, it can also be served as a side dish with dal-chawal, sambar/rasam rice or curd rice. So go ahead and give a new look to the Bharta by checking out the step by step pictorial recipe to prepare it.
- 300 gms. Tindora, sliced
- 1 tomato
- 2-3 green chilies
- 4-5 garlic cloves
- 2 tbsp. mustard oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. ginger, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. kasuri methi, crushed
- 1 tsp. amchur powder
- 1 tbsp. coriander leaves, chopped
Pressure cook the tindora, tomato, green chilies and garlic for 2-3 whistles or till they are soft. Peel the skin off the tomato and mash everything well. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the chopped onion and ginger. Sauté till light brown.
Now add the mashed tindora and all the dry spices. Mix everything well and sauté for 2-3 minutes.
When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapatti.
When done, switch off the flame & garnish with coriander leaves.
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