Ivy Gourd (Tindora) Dry Curry
Course: Curry, Side, veganCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesThis 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.