Tindora or Tondli first marinated in some spicy, tasty masala and then sauteed in flavorful tempering. Has a wonderful coating of spices and little crunch in it. Goes well with rice, roti!
1 Pound (Ivy Gourd / Tondli)
Red chilli powder
Juice of lemon
2 , slit
Chopped coriander leaves
1⁄4 Cup (4 tbs)
Wash tindora well, remove its edges and cut it lengthwise.
Add red chilli powder, cumin powder, coriander powder, lemon juice over cut tindora, mix well and leave it for 15 mts.
Heat oil add mustard seeds, cumin seeds, hing, garlic and saute till garlic gets nice golden color.
Add green chillies, curry leaves, tindora, mix, sprinkle some salt, cover and cook till it gets cooked.
Add garama maslaa, coconut powder, coriander leaves.
Serve hot with roti, rice or phulka!.