Tindora (Ivy Gourd) and Potato Stir Fry
Tindora or Ivy Gourd is commonly known by different names in India like - parwal, kundru, tondli, toroda, kunduri and so on. There are a variety of recipes from all over the world that list ivy gourd as the main ingredient. It is often compared to bitter melon. The fruit is commonly used as vegetable eaten in Indian cuisine, prepared as a curry or a stir fry.
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Potato | 2 Medium , cut lengthwise or chopped | |
| Ivy gourd | 1 Kilogram , cut lengthwise into fourths | |
| Turmeric | 1/4 Teaspoon | |
| Red chili powder | 1 Teaspoon | |
| Coriander powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| Garam masala | 1 Teaspoon | |
| Curry leaves | 10 Medium , torn (2 Curry leaf stalks used for garnishing) |
Directions
MAKING
1. Heat a pan with oil. Add mustard seeds and cumin seeds.
2. When the seeds splutter, add potato and stir fry for about 2 minutes.
3. Then, add the ivy gourd pieces and stir fry.
4. Add turmeric, red chili powder, coriander powder and salt. Stir to mix all the spices well in with the vegetables.
5. Cover and let cook for about 5 - 7 minutes, stirring occasionally.
6. Once the vegetables are tender and well cooked, sprinkle some garam masala, stir to mix and turn off the heat.
7. Garnish with some fresh curry leaves.
SERVING
8. Serve with any Indian flatbread of your choice or as a side dish with steamed rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 225Calories from Fat 80
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 145 mg6.04%
Total Carbohydrates 32 g10.7%
Dietary Fiber 2 g8%
Sugars
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
