Ingredients :Chopped Tindora / Ivy Gourd : 1 cupChoped Onion : 1 cup
Dried Red Chillies : 6 or 7
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 sprig
A big pinch of turmeric powder
Salt to taste
Oil : 1.5 tbsp
Method :
Wash and chop the ivy gourd into small pieces and set aside. Peel and chop the onions into small pieces and keep them aside. Heat two teaspoons of oil in a pan. Add and fry the onions till they get light golden color. Now add the red chillies and let them fry for a few seconds. Switch off the flame and allow it to cool. Grind the fried onions and chillies into a coarse paste and set aside. Heat remaining oil in a frying pan and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for a few seconds. Then add the chopped ivy gourd, salt and turmeric to it. Mix well, cover with a lid. Let it cook completely. When it’s done, add the ground onion and fry for a few minutes. Switch off the flame and serve with rice or roti.
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I love tindora – and i think it pairs really well with the fried onion in this curry.
Wonderful and delicious tindora curry. Perfect with chapati.
my hubby is a big tindoora fan.. thos one will surely work wonders in my house
Nice recipe…looks tempting and yummy.
I love it with rasam rice very much! Nice recipe!
Looks super delicious..
Love the combo.
Event: Let's Cook – School Break Time Snacks
The curry looks delicious!
loved your version of cooking ivy gourd..like the masala
yummy n my fav too