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 |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| 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 |
| Salt | 1/2 tsp |
| Garam masala | 1/2 tsp |
Method
- 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.
Notes:
- If tindla is soft, you may skip peeling it.
- You can even skip potatoes in this recipe.
Summary
Recipe Name
Tindla/Tendli/Tindora/Ivy Gourd
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)