Tindora Sabzi

Tindora Sabzi

Less is more. This tindora/ivy gourd recipe walks away a winner with the minimal of ingredients and a flavor to die for. I love the simplicity of this recipe and how comforting it is to the palate. Amchur or raw mango powder is what gives the tindora a boost of flavor. So, do use amchur if you make this stir fry. And, seriously, you should prepare it. Makes for a good side with roti or rice and dal.

Tindora, Tendli, Dondakaya, Kovakkai, Ivy Gourd

Tindora Sabzi Recipe
Prep: 40-45 mts
Serves: 3-4 persons

Ingredients:

• 250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
• 1 tsp cumin seeds
• pinch of asafoetida/hing/inguva
• 2-3 dry chillis, tear OR 1/2 tsp red chilli pwd
• pinch of turmeric pwd
• 1/2 tsp amchur pwd or 1/2 tbsp lemon juice
• pinch of garam masala pwd (cloves, caradamom, cinnamon)
• salt to taste
• 1 1/2 tbsps oil

Method:

1 Wash the tindora and nip the tip and tail ends. Slit each ivy gourd into two, length wise and slice them into thin long strips.
2 Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds and let them splutter and turn brown. Add hing and fry for a few seconds till the aroma emanates the kitchen.
3 Immediately add the sliced tindora and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes, keep sauteing so that it doesn’t burn. Now reduce to low flame, place lid, let it cook, approx 15-18 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance.
4 Remove lid, and cook on low-medium flame for another 20-25 mts. The tindora should retain that, slight crunchy texture. Add amchur pwd and garam masala and combine. Turn off heat.
5 Finally, adjust the salt and serve hot with steamed rice.