Tindora nu Shaak

bhavnaskitchen's picture

Sep. 07, 2012

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
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

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