Tindora (Ivy gourd) masala
Recipe by BITHICA DAS of SHARJAH, UAE, AE
Tindora is very popular in the South, especially Andhra. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finishing off with a combination of masalas like coriander, cummin, sesame and red chillies. I used lemon juice instead of tamarind for that tangy taste. Goes well with chapattis or as a side dish.
Ingredients
non vegetarian
2 servings
- 500 gms. Tindora, slit lengthwise into four pieces
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 1/2 tsp. mustard seeds
- pinch of asafoetida
- few curry leaves
- 5 dry red chillies
- 1 tbsp. coriander seeds
- 1 tsp. cummin seeds
- 1 tsp. sesame seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. lime juice
- 2 tbsp. oil
Directions
- Pressure cook the Tindora pieces for 4 whistles. Do not add any water. Only add water at the bottom of the pressure cooker.
- Dry roast the coriander seeds, cummin seeds, red chillies and sesame seeds for a while. Cool and grind into a powder. Keep aside.
- Heat oil and temper with the mustard seeds, curry leaves and asafoetida. After they stop spluttering, add the onion and garlic and saute till light brown.
- Add the boiled Tindora, salt and turmeric powder and fry for 5 minutes, covered.
- Now add the spice mix and saute uncovered till all the masala is mixed well. Continue to stir for a further 3 minutes. Before removing add the lime juice and serve.