Ivy Gourd (Tindora) Dry Curry

Written by on in Curry, Side, vegan
Jump to Recipe Print Recipe
Ivy Gourd (Tindora) Dry Curry
Pin
Print

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 tsp cumin seeds

  • 3 to 4 dry red chilli

  • 1 to 2 green chillies – chopped

  • 1 pinch hing/asafoetida

  • ½ tsp haldi/turmeric powder

  • ½ tsp red chilli powder

  • ½ tsp garam masala

  • 1 tsp coriander powder

  • 1 tsp salt or 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, 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.