Friday, June 25, 2010

Tindora Gravy

Ivy Gourd is an indian vegetable consumed by many. Also known as Tindora, it's mostly prepared as a dry roast but can be cooked as a gravy too.

Tindora can be cut in many ways, some cut it into slices or lengthwise. You can use fresh or frozen tindora for this recipe. I have used frozen to make my cooking easy.


1 pack (12 oz) frozen tindora
1 onion - finely chopped
1 tomato - finely chopped
2-3 cloves of garlic (crushed)
1/2 tsp coriander powder
1/2 tsp cumin powder (optional)
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp curry powder
2-3 tbsp tamarind pulp or paste
Salt to taste
Cilantro - finely chopped

For seasoning:

1 tsp mustard seeds
1 tsp urad dhal
Few curry leaves


Heat oil in a pan and add the seasoning. After mustard seeds splutters, add the chopped onions and crushed garlic and fry till it turns transparent. Now, add the tomato and allow it to get pulpy.

Add the turmeric powder and chilli powder and cook till the raw smell subsides. Now, add the tindora pieces and saute for 2-3 minutes. Add the coriander powder, cumin powder, curry powder,salt and little water to the tindora and allow it to cook till the vegetable becomes tender. Garnish with cilantro and serve with rice or chappatis.

Makes 2-3 servings.

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