Tindora Bharta (Mashed Ivy Gourd Curry)

 

           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. 

                      Pressure cook the tindora, tomato, green chilies & garlic for 2-3 whistles 

                      or till they are soft. 

                             Peel the skin off the tomato & mash everything well. Keep aside.

                                    Heat oil & temper with cumin seeds & asafoetida. 

                                Then add the chopped onion & ginger. Sauté till light brown. 

                      Add mashed tindora & all the dry spices. Mix well & sauté for 2-3 min. 

                            When done, switch off the flame & garnish with coriander leaves. 

                                  Serve as a side dish with rice or chapatti. 

Mangodi Ki Sabzi (Dried Lentil Dumplings Curry - Rajasthani style)

          This yummy Rajasthani style Mangodi Curry along with rice or chapati will make for a great weekend meal with your loved ones. It is so simple and an easy recipe - so satisfying and a real comfort food. Mangodi (dried lentil dumplings) comes in handy when we run out of any veggies. So check the quick step by step pictorial recipe to prepare this traditional veg. delicacy.

          Rajasthani cuisine comprises of both veg. and non-veg. that are spicy and rich. At the same time you will find the vegetarian recipes that are so simple and without any use of onion or garlic. They are flavored with the most basic seasonings. Yet they come out real yummy and lip smacking. 

          Due to the harsh climate the locals depend on mangodi, papad, besan and few veggies that are sun-dried for later use. So do try this amazing mangodi curry and you will not be disappointed that such a simple dish can be so full of flavors. 

• 1/2 cup mangodi / vadi (dried lentil dumplings)
• 1/4 cup green peas (I used frozen ones)
• 2-3 tbsp. ghee / oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tps. cumin powder
• salt to taste
• 2-3 tomatoes, pureed
• 1/2 tsp. garam masala powder
• 1/2 tsp. kasuri methi crushed
• 2 tbsp. coriander leaves, chopped

          Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Add the ginger and green chilies. Sauté for a minute.

          Add all the dry spices and mix well. Then add the tomato puree and simmer, covered till the oil floats on the top.

          Add the boiled mangodi and peas. Adjust water accordingly. Cover and simmer for 4-5 minutes on a low flame. 

          When done, add the garam masala powder and kasuri methi. Give it a stir and switch off the flame. 

          Garnish with coriander leaves and serve with plain steamed rice, jeera rice, chapati, paratha, etc. 

                      Heat ghee / oil & fry mangodi till light golden. Drain & pressure cook 
                      in 1 cup water for 2-3 whistles.

                     Temper same oil with cumin seeds & asafoetida. Sauté few seconds. Add
                     ginger & green chilies. Sauté for a minute.

                       Add all the dry spices and mix well. 

                      Add tomato puree & simmer, covered till the oil floats on top.

                      Add boiled mangodi & peas. Adjust water accordingly. Cover & simmer 
                       for 4-5 minutes on a low flame. 

                 
                     When done, add garam masala powder & kasuri methi. Give it a stir
                     and switch off the flame. 

                       Garnish with coriander leaves.

                              Serve with plain steamed rice, jeera rice, chapati, paratha, etc. 

Okra Stir Fry

          This is a simple and a quick homemade style okra (Lady finger) curry with some potatoes and mint thrown in. This dry preparation is a great side dish to be enjoyed either with rice or chapatis. The addition of mint leaves enhances the flavor and is finished off with a sprinkling of some toasted sesame seeds. So do give it a try by following a step by step pictorial recipe to prepare it.

• 500 gms. bhindi (okra), chopped
• 1-2 potatoes, chopped
• 2 green chillies, chopped
• 2  tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. toasted sesame seeds 
• 2 tbsp. mint leaves, chopped

          Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida and potatoes. Sauté till light brown.

          Add the chopped okra, green chilies, salt, turmeric powder and coriander-cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

          When done, add the mint leaves and sesame seeds. Give it a toss and serve as a side dish with any Indian bread or rice.

                       Heat oil in a non-stick pan & temper with cumin seeds. Then add hing
                       & potatoes. Saute till light brown.

                        Add chopped okra, green chilies, salt, turmeric powder & coriander
                        -cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

                          When done, add the mint leaves & sesame seeds. Give it a toss.

                            Serve as a side dish with any Indian bread or rice.

Bhindi & Masala Boondi Stir Fry (Okra - Fried Fritters Stir Fry)

          You must have had bhindi (okra) curry many times and it is cooked in many ways. But how about pairing it with some masala boondi? This is just what I did and surprisingly it turned out very tasty. It is a simple stir fry side dish with minimum of spices. 

          Please note - there is no onion or garlic in this recipe. The end product has a nice crunch in it because of the boondi. Relish it as a side dish with any type of flat bread or rice. Alternately it can be wrapped in roti / paratha for a quick lunch box meal.

• 300 gms. bhindi (okra), chopped
• 1-2 potatoes, cubed
• 2 tbsp. oil
• 1/2 tsp. kalonji (nigella seeds)
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1-2 dry red chilies, broken into half
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 cup masala boondi

          Heat oil in a pan and temper with dry red chilies, cumin seeds, fenugreek seeds. nigella seeds and ginger. Sauté for a few seconds and then add the potatoes. Fry till it is slightly brown.

          Now add the okra, and all the dry spices. Mix everything well and cook, covered on a medium to low flame till done. Sprinkle water if required.

          Add the boondi and give it a stir. Switch off the flame and keep it covered for 2-3 minutes. Serve as a side dish with chapatti, parathas or any flat bread or rice.

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.

                                Wash tindora well & drain. 

                                 Slice tindora lengthwise.

                                Heat oil & temper with panch phoron. Allow it to splutter.

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

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

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

                                Add coriander leaves.

                                Serve as a side dish with rice or chapattis.

Okra Tomato Curry

          This is a super quick, easy and an equally delicious curry of Okra & Tomatoes. It takes very little time to dish out and can be enjoyed as a side dish both with rice or chapattis. I just gave a tempering of cumin seeds and asafoetida and finished it off with the addition of coriander leaves for some added flavour.

• 300 gms. okra, cut into 1" thickness
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, sliced
• 2 green chilies, chopped
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tomato, sliced
• handful of coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the okra and sauté for 2 minutes.

          Now add all the dry spices, garlic, green chilies and onion. Cover and stir fry on a medium flame by stirring at intervals. Sprinkle some water if needed.

          When the okra turns soft, add the tomato and continue to cook, covered for 2-3 minutes. Now add the coriander leaves (keep some to garnish) and toss well.

          While serving, garnish with the remaining coriander leaves and relish as a side dish with rice or chapattis.