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Tindora Nu Shaak

Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Gujarati
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Gourd
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4
Subtitle: 
Ivy Gourd Curry, Coccinia Curry

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