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Tindora Sabzi – Ivy gourd/Gherkin Stir fry (4)

Print version of Tindora Sabzi – Ivy gourd/Gherkin Stir fry (4)
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

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 dry red chillis 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.

Tindora Sabzi – Ivy gourd/Gherkin Stir fry (4) Recipe

Prep time: 10 min
Cook time: 35 min
Main Ingredients: tindora ivy gourd

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.

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By • May 25th, 2010 • Category: All Recipes, Indian Fry Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, North Indian Recipes, Recipes Vegetable Dishes

  • Puja

    Sailu,

    Thanks for posting recipes regularly (on a daily basis). I really appreciate that. I should tell you that this is the first thing I look at when I come to the office in the morning before I start any work :)

    Puja

  • http://www.curryinkadai.blogspot.com kalva

    like the amchur touch in the fry!! lovely

  • http://mharorajasthanrecipes.blogspot.com/ Priya (Yallapantula) Mitharwal

    This is my favorite stir-fry (after of course potatoes). Lovely pic.

  • Chetana

    Dear Sailu,
    Hv been following u for sumtime now….u hv a lovely full of information page here.
    This tindora looks good….will remember to use amchur next time…thks for sharing.
    Cheers,
    Chetana
    http://www.myrecipegalore.blogspot.com

  • Asha

    Dear Sailu,

    My favourite veggie. Thanks for sharing the recipe. Just one question – what do we do with the dry red chilli ….

    Best regards
    Asha

    • http://sailusfood.com Sailu

      Add it while seasoning.

  • http://homely-food.blogspot.com Neha

    Hi,
    I have tried this recipe and it turned out to be great!!
    Thanks

  • pr117

    Hi Sailu garu,
    I added long sliced onions after step 3. It came out very nice.