Tindla/Tendli/Tindora/Ivy Gourd grows mostly in tropical regions. It has a lot of health benefits. In India, it is eaten as a curry, or in sambhar or as dry vegetable with chapati.
|Preparation Time:||40 minutes|
|Tindla/Tendli/Tindora/Ivy Gourd||0.5 lb|
|Aloo (potatoes)||2 small|
|Vegetable oil||2 tbsp|
|Jeera (cumin) powder||3/4 tsp|
|Lal mirch (red chilli) powder||3/4 tsp|
|Dhaniya (coriander) powder||1 1/2 tsp|
|Haldi (turmeric) powder||1/2 tsp|
|Amchur (dried mango powder)||1/2 tsp|
|Garam masala||1/2 tsp|
- Wash tindla/tendli/tindora. Peel it lightly.
- Cut it in half lengthwise.
- Peel and chop potatoes lengthwise in half centimeter thick pieces.
- Heat oil in a large nonstick pan. Add chopped tindla/tendli/tindora and potatoes and saute for a few minutes until it starts to brown a little.
- Add cumin, turmeric, red chillies, coriander and salt. Saute for a few seconds. Reduce heat and mix everything together.
- Cover the pan with a lid and let it cook for about 20 minutes or until the potatoes are soft. Turn it over every once in a while.
- Turn off the heat. Add garam masala, dried mango powder and mix everything gently. Tindla/Tendli/Tindora/Ivy Gourd vegetable is ready.
- Serve Tindla/Tendli/Tindora/Ivy Gourd vegetable hot with Arhar Dal and Roti.
- If tindla is soft, you may skip peeling it.
- You can even skip potatoes in this recipe.