Tindora-Bataka nu Shaak

A simple stir fry from my MIL's kitchen.



Tindora Bataka nu Shaak

Ivygourds with potatoes

Ingredients

• 2 cups tindora/tondli/tendli/ivygourds, ends removed, sliced vertically
• 2 small potatoes, peeled, sliced vertically
• 1 tsp mild chili powder
• 1/2 tsp dhana-jiru/coriander-cumin powder
• 1/2 tsp sugar
• salt to taste
  

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asaofetida
• 1/2 tsp turmeric powder
• 6-7 garlic cloves, peeled, siced vertically
  

Method

1. Steam tindora and potatoes in a pressure cooker. Take care not to overcook the veggies.

2. Heat oil in a saucepan. Add the ingredients for tempering.

3. Saute till garlic appears crispy but not burnt.

4. Add mild chili powder, coriander-cumin powder, salt, sugar.

5. Add veggies along with cooking liquid.

6. Cook for 7 minutes till all the liquid evaporates.

7. Serve hot with rotlies.

Note -

1. You can also cook the veggies in the saucepan itself instead of the pressure cooker. It will take more time. Add water and cover with a lid to cook.

Source: Enjoy Indian Food