Ivy Gourd (Tindora) Dry Curry

Ivy Gourd (Tindora) Dry Curry

Recipe by Mudita BhageriaCourse: Curry, Side, veganCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

This is a delicious dry curry! Tindora is a small green colored vegetable which looks like a baby cucumber. It’s a crunchy, low calorie, and high fiber vegetable. The curry goes with roti, yogurt and rice, and even sambar.

Ingredients

  • 250 gm tindora/ivy gourd (can be found in Indian stores) – washed and chopped

  • 1/2 tsp cumin seeds

  • 1/2 tsp musterd seeds

  • 3 to 4 dry red chilli

  • 1 to 2 green chillies – chopped

  • 1 pinch hing/asafoetida

  • 1 tsp haldi/turmeric powder

  • 1 tsp red chilli powder or to taste

  • ½ tsp garam masala

  • 1 tsp coriander powder

  • salt to taste

  • 1 tsp lemon juice or 1 tsp amchoor powder

  • 1 tbsp oil

  • For garnish, 2 tbsp chopped cilantro

Directions

  • Take a wok or a fry pan and add oil, then put on medium heat. Wait until the oil is hot.
  • Add cumin seeds, mustard seeds, hing/asafoetida and wait until the seeds crackle.
  • Now add dry red chili and green chili. Stir 30 seconds and add tindora.
  • Stir everything and add the dry spices – salt, turmeric, red chili powder, and coriander powder.
  • Mix very well, and cover the pan for about 10 to 15 minutes on slow heat or until the tindora is tender.
  • Mix often so that the tindora doesn’t burn. Add lemon juice or amchoor powder and garam masala. Mix and wait for a minute. Now turn off the heat.
  • Cover for about 2 – 4 minutes. Garnish with chopped cilantro.

Notes

  • If you like this recipe, please check out similar recipes in https://amzn.to/3PAH9s1. (available on Amazon
  • Use fresh vegetables.