Turn a boring vegetable into something tasty.
Coccinia/Tindora | 250 Gram | |
Oil | 2 Tablespoon | |
Mustard seeds | 1 Teaspoon | |
Cumin seeds | 1 Teaspoon | |
Asafoetida | 1 Pinch | |
Salt | 2 Tablespoon ((to taste)) | |
Garlic paste | 1 Teaspoon | |
Green chili paste | 1 Teaspoon | |
Coriander and cumin powder | 1 Teaspoon | |
Turmeric powder | 1 Pinch | |
Coriander leaves | 2 Tablespoon |
GETTING READY
1.Cut the tindora from the center and cut the halves again to get julienne cuts
2.Alternately cut them into circles horizontally.
MAKING
3.In a nonstick pot heat oil on medium heat and splutter mustard and cumin seeds.
4.Add asafoetida, tindora and salt to taste, stir and let it cook with cover for about 8-10 minutes with occasional stirring.
5.Towards the end of cooking add green chili paste, garlic paste, coriander and cumin powder and turmeric powder and cook without cover for about 10-15 minutes for getting a crunchy textured tindora.
6.Once done mix finely chopped coriander leaves.
SERVING
7.Remove to a serving dish and serve with rotis or rice.
NOTE
Use only the tindora that is green inside.
Donot use tindora that is ripe and red or orange inside.
Serving size
Calories 102Calories from Fat 73
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 2952 mg123%
Total Carbohydrates 6 g2%
Dietary Fiber %
Sugars
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet