This article will introduce you to one of India’s most popular vegetables – tindora (also called Ivy Gourd).
What Are The Ingredients In A Tindora Recipe?
Ingredients for making Tindora curry include onion, garlic, ginger, tomato paste, coriander powder, chillies, garam masala, salt, black pepper, red chili flakes and green chilies.
These basic ingredients can be used to make many different dishes, but we have chosen this particular recipe because it has been a favorite among our readers since its introduction back in 2017.
Other commonly found ingredients in tindora recipes include coconut milk, rice, lentils, peas, carrots and potatoes.
The final product should look similar to this image below:
If your tindora looks nothing like that above, then there may be some problems with your preparation method.
But don’t worry! We’ll explain what those issues might be on the next page.
How Do You Cook Tindora?
Tindora is a popular vegetable that has been part of our diet for centuries. It can be eaten raw or cooked.
- Raw tindora is best when it is firm, crunchy, and sweet. The taste improves if you soak the tindora overnight before cooking it.
- Cooked tindora can be stored in a sealed container in your refrigerator for up to 10 days.
- If you want to make this tasty dish even tastier, add some fresh curry leaves and ginger juice for extra flavor.
Ingredients/spices used in tindora recipes
Indian food often uses different types of herbs, such as coriander seeds, bay leaf, fenugreek seeds, cardamom pods, aniseed, cloves, cinnamon sticks, etc.
These herbs contribute to the overall aroma of any Indian dish.
- Fennel seed – Aromatic, stimulating, and digestive properties.
- Coriander seeds – Aromatic, cooling, and astringent properties.
- Bay Leaf – Antispasmodic, carminative, diuretic, stimulant, stomachic, tonic, and vermifuge properties.
- Aniseed – Analgesic, antispasmodic, aromatic, carminative, digestive, febrifugal, hypotensive, stimulant, stomachic, tonic, and vulnerary properties.
- Cloves – Stimulant, carminative, antispasmodic, analgesic, anti-inflammatory, antibacterial, antioxidant, digestive, febrifugal, hemostatic, hypotensive, sedative, spasmolytic, tonic, and vulnerary properties.
- Cardamom Pods – Astringent, appetizer, aphrodisiac, blood purifier, carminative, cardiac tonic, deobstruent, demulcent, digestive, febrifugal, hepatic depressant, laxative, menstrual regulator, nutritive, nervine, restorative, sedative, stimulant, stomachic, tonic, and vulnerary properties.
- Ginger Juice – Digestive, appetizing, carminative, febrifugal, galactagogue, hypoglycemic, rejuvenating, stimulant, stomachic, tonic, and vulnerary properties.
What Is A Tindora?
Tindora or Ivy Gourd is an edible fruit that grows in abundance all over South Asia.
It looks similar to the cucumber but it has a thicker skin and more water inside compared to its cousin.
It can grow up to 10 inches long and 1-1/4 inches wide.
The seeds are round, brown, and about half the size of a pea.
The flesh of this vegetable is white in color and sweet tasting.
The flavor depends on how ripe they are when harvested.
They have a mild nutty taste with hints of sweetness.
You can use them raw or cooked.
You can eat them whole by cutting off their stems and slicing through the middle vertically to make two halves.
Or you can peel them first before slicing into small pieces.
They don’t need much cooking time once peeled.
Just add some salt for 15 minutes and then drain the excess water from the vegetable.
That’s it!
What Is The History Of Tindora Recipes?
Tindora or ivy gourd is an edible fruit from the cucurbit family.
It can be cooked just like any other vegetable.
The popularity of this veggie in India has led to many variations on its name.
In some regions it goes by names such as pakkiya, bajra roti, kaddu, tinda, thuvara, chilka, etc.
The word ‘thuvara’ originates from Tamil Nadu where the vegetable was first introduced to the world.
The word means ‘to boil water’ and refers to how the plant resembles a boiling pot.
The leaves of the tindora are used for cooking dishes.
They have a mild flavor and add a unique taste to food.
In addition to being eaten raw, they are often fried, roasted, stewed, sautéed, ground into flour, made into pickles, and even fermented into yogurt.
Tindoras are commonly found throughout the country but their cultivation is limited to specific areas.
For example, the tindora grows naturally only near rivers in Kashmir and northern parts of Gujarat.
In southern states, especially Kerala, tindora is typically grown in farms.
However, farmers are now experimenting with growing them indoors using hydroponic methods.
Etymology
While there are several theories regarding the etymological origins of the word “tindura”, all agree that the root comes from Hindi words meaning to ‘boil water’ or ‘cooking pots’.
Another theory suggests that the word derives from the Sanskrit word ‘tanu’ which means ‘pot’ or ‘vessel’.
Yet another source claims that the word originated from Telugu language and translates to ‘kadai’ which means ‘spoon’.
How Did Tindora Become A Popular Recipe?
The origin of this delicious vegetable can be traced back to ancient times when it was first brought into India from Africa.
It has been an integral part of Indian cuisine since then.
Today, the popularity of this fruit is growing day by day because it is easy to grow at home and it tastes fantastic!
Tindora is considered to have medicinal properties too, which makes it even more appealing.
It contains high levels of vitamin C, B1, D, E, K, calcium, iron, phosphorous, magnesium, potassium, zinc, copper, manganese, and phosphorus.
Benefits of eating tindora
- Highly nutritious – Tindora is rich in vitamins A & C, dietary fiber, protein, calcium, riboflavin, niacin, thiamine, folate, pantothenic acid, biotin, iron, phosphorus, sodium, potassium, magnesium, zinc, copper, manganese, and selenium.
- Good for your heart – The antioxidant power of these nutrients helps lower cholesterol, improve blood circulation, prevent atherosclerosis, reduce the risk of cancerous tumors, and strengthen bones and teeth.
- Helps detoxify body – Vitamin C helps boost immunity while minerals help flush out toxins in our bodies.
- Improves digestion – Eating tindora helps cleanse the digestive tract and aids proper functioning of the liver.
- Aids weight loss – Tindora has anti-bacterial and anti-inflammatory properties that aid weight loss.
- Makes great smoothies – You can make healthy smoothie drinks using tindora pulp or extract.
- Can be used to flavor ice cream – Add some tindora pulp to your next batch of homemade frozen yogurt to add a unique taste to your dessert.
- Easily grown – Tindora is extremely easy to grow at home. All you need to do is plant seeds indoors during spring time or outside during summer months. Grow them on a sunny windowsill until they sprout roots and begin producing flowers, after which transplant them outdoors once all danger of frost has passed.
The tindora plant has been around for centuries, but it wasn’t until recently that we began to see its popularity rise again.
What Are The Side Effects Of Eating Tindora?
As with any food or drink, there will always be some side effects when consuming tindora.
The following list represents the most common ones.
- If you consume too much of this veggie, you may experience diarrhea. In fact, if you eat more than two tablespoons of tindora at one time, you could experience loose stools. You should avoid this situation by taking smaller portions.
- You can get an upset stomach from consuming large amounts of tindora. If you have sensitive digestion, then you should try cutting down on your consumption. Smaller servings might help you out here.
- Some people who take tindora report nausea and vomiting after they eat it. Again, this is because of their sensitivity to certain foods. Try cutting back on your intake if these symptoms occur.
- It is possible to overdose on tindora. Eating it in larger quantities over a longer period of time may lead to severe dehydration. It is important to know how much of this veggie you need before going overboard.
- People who use alcohol often find that tindora makes them feel even hungrier. Although this isn’t necessarily true for everyone, it’s still something to keep in mind while drinking with friends.
Is tindora good for you?
Many people wonder whether or not tindora is healthy enough to include in their diets.
After all, they want to make sure that what they put into their bodies won’t harm them.
In general, tindora is considered safe to eat.
There aren’t many studies about the health benefits of tindora, so we don’t really know what exactly to expect.
However, there is a lot of anecdotal evidence suggesting that tindora helps reduce blood pressure, lower cholesterol, increase energy levels, and improve overall wellness.
Because it contains high levels of fiber, tindora provides plenty of nutrients.
These nutrients include vitamins A and C as well as minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, chromium, selenium, molybdenum, and fluoride.
Tindora also includes several antioxidants, which are compounds that protect your body against free radicals.
Although most people think of tindora as being toxic, this is far from the truth.
In fact, tindora is actually quite beneficial to our health.
Its antioxidant properties fight off cancer-causing substances and prevent other diseases from developing.
What Are The Different Ways To Prepare Tindora?
Tindora has become an increasingly common ingredient in many of India’s most famous dishes.
There are several recipes you can use to cook this veggie, depending on your preference or what you have available at home.
The following is just one example of how people prepare their tindora.
- Baked tindora (vegetarian) – This is a delicious way to enjoy a healthy snack. It’s best when cooked fresh, so make sure to buy them from a trusted source if possible.
- Sambar made with tindora (vegan)
- Spicy tindora soup (vegan)
- Vegetable curry with tindora (vegetarian)
- Dal with tindora (vegetarian)
- Methi dum aloo (vegetarian)
- Paneer makhani (non-vegetarian)
- Aloo gobi (vegan)
- Sarson ka saag (vegetarian)
- Chicken biryani with tindora (vegetarian)
- Kashmiri chicken with tindora (vegetarian)
- Chapati rice (vegetarian)
- Butter milk raita (vegetarian)
- Coconut chutney with tindora (vegetarian)
- Potato cutlets with tindora (vegetarian)
- Fried potato wedges with tindora (vegetarian)
- Sauteed spinach with tindora (vegetarian)
- Green peas with tindora (vegetarian)
- Rasam with tindora (vegetarian)
- Roasted pumpkin seeds with tindora (vegetarian)
- Stuffed brinjals with tindora (vegetarian)
- Achar with tindora (vegetarian)
- Carrot halwa with tindora (vegetarian)
- Jalebi with tindora (vegetarian)
- Kadi pakodi (vegetarian)
- Masala fried cabbage with tindora (vegetarian)
- Gobi paratha (vegetarian)
- Shahi paneer (vegetarian)
- Pakistani bread roll (vegetarian)
- Fry bread (vegetarian)
- Nimbu phalli (vegetarian)
- Rajma kaddu (vegetarian)
- Mixed vegetables fry (vegetarian)
- Chana masala (vegetarian)
- Lentil stew with tindora (vegetarian)
- Indian pickle with tindora (vegetarian)
- Pomegranate salad with tindora (vegetarian)
- Pickled cucumber with tindora (vegetarian)
- Vada pav (vegetarian)
- Bhel puri (vegetarian)
- Chole bhature (vegetarian)
- Samosa chaat (vegetarian)
What Are The Nutritional Values Of Tindora?
Tindora is an edible species of plant native to India, Pakistan, Nepal, Sri Lanka, Bangladesh, Malaysia, Indonesia, Thailand, Vietnam, Cambodia, Myanmar, Laos, China, Taiwan, Philippines, Japan, Australia, New Zealand, Hawaii, Brazil, Argentina, Paraguay, Uruguay, Ecuador, Peru, Bolivia, Colombia, Venezuela, Mexico, Central America, Cuba, Jamaica, Trinidad and Tobago, Bahamas, Dominican Republic, Haiti, Barbados, Saint Vincent and Grenadines, Dominica, Antigua and Barbuda, St Lucia, Curaçao, Aruba, Puerto Rico, Bermuda, Virgin Islands, and other countries.
It is believed that tindora originated from central Asia, where it was cultivated by people living near the Himalayan Mountains.
Its name comes from Hindi and Urdu languages — meaning “small cucumber” (from hindi = small, urdu = cucumber).
In addition, there are many names given to this plant, including ivy gourd, ivy cucumber, climbing cucumber, orchid vine, wild cucumber, and chikoo.
Because tindora is not widely available outside of Asian grocery stores, most Americans have never tasted tindora before.
However, if they had tried it, they would be pleasantly surprised at how much flavor it adds to their meals!
What Are Some Of The Best Tindora Recipes?
Tindora is an excellent source of vitamins A and C, potassium, calcium and iron, all of which help your body build strong bones and muscles, improve digestion and boost energy levels.
It’s also rich in fiber, which aids in weight loss and helps lower cholesterol levels.
It contains antioxidants, such as beta-carotene, lutein, zeaxanthin and lycopene, which fight free radicals within our bodies and prevent cancer from developing.
In addition, tindora can be used to cure many diseases, including diabetes, arthritis, asthma, high blood pressure, constipation, diarrhea, heartburn, stomach ulcers, kidney problems, eye infections, skin ailments and even snake bites!
So if you want to make use of this wonderful food, then here are a few ways to prepare it.
- Indian Vegetables With Spices Recipe – The first thing to do when preparing this delicious meal is to wash the vegetables thoroughly before peeling them and cutting into pieces.
- Spicy Chicken Stew With Tender Tandoori Potatoes Recipe – If you prefer meat dishes, then there are plenty more options available on our website.
- Coconut Curry With Tindora Recipe – This curry will taste great served over rice or noodles.
- Mixed Veggie Soup With Tindora Recipe – This soup is made by blending together carrot, potato, onion, tomato and other veggies with a little bit of water.
- Chicken Tikka Masala With Tindora Recipe – Enjoy this chicken dinner with naan bread, basmati rice and raita (cucumber yogurt).
- Vegetable Fried Rice With Tindora Recipe – Try this healthy fried rice, which includes eggplant, carrots, green beans, onions, garlic and shallots.
- Garlic Butter Roasted Parsnips And Carrots With Tindora Recipe – These parsnip and carrot side dishes are perfect for serving alongside roasted meats.
- Chilly Beans With Tindora Recipe – This tasty snack combines sweet corn kernels with pinto beans, red bell pepper chunks, diced tomatoes and chili powder.
- Peas With Mint Chutney With Tindora Recipe – Add mint chutney to these peas and enjoy how they combine well with the mild flavor of tindora.
- Butter Grilled Peaches With Tindora Recipe – Deliciously juicy and tender fruit makes this dessert a must try.
- Green Beans With Mustard Vinaigrette With Tindora Recipe – You can serve this salad at any time during summer months.
- Sweet Potato Fries With Green Chili Sauce With Tindora Recipe – Crispy fries topped with tangy green chili sauce and sour cream make this a fun way to eat potatoes.
- Lentil Salad With Garbanzo Bean Puree & Tindora Recipe – Lentils are packed full of protein and nutrients, while garbanzo bean puree adds extra nutrition.
- Dal Makhani With Spinach With Tindora Recipe – In India, dals are eaten throughout the year, making this one of the most widely enjoyed meals.
- Roasted Eggplants With Lemon Basil Oil Recipe – Make sure you don’t forget about the eggplants, because they’re just as good when cooked as they are raw.
- Fried Okra With Tomato Gravy With Tindora Recipe – Serve okra with fresh tomatoes, onions, olive oil, salt and pepper.
- Sautéed Mixed Vegetables With Tindora Recipe – Sautéing vegetables brings out their natural sweetness, so mix up this sautéed mixture with whatever else you’d like to add.
- Papaya Smoothie Recipe – Papayas have long been associated with health benefits, due to their vitamin B content. Here’s a smoothie recipe using papaya, pineapple and banana.
- Tomato Ketchup With Tindora Recipe – Use this ketchup to top off sandwiches, burgers and pizza.
- Baked Sweet Potato Chips With Tindora Recipe – For something different, try baking these chips instead.
- Ginger Limeade Recipe – Combine ginger limeade with ice cubes and lemon slices to cool down after a hot day.
- Green Apple Pie Recipe – This apple pie looks absolutely stunning!
What Are The Ingredients In A Tindora Recipe?
Tindora is an edible plant native to India.
It is considered a delicacy in many regions where people eat curry dishes or use it in other savory foods.
The tindora plant grows well in tropical climates and can be found growing wild throughout Southeast Asia, India, Sri Lanka, Malaysia, and Indonesia.
It is most commonly used in curries because of its versatility when it comes to cooking methods.
You can cook it by roasting, boiling, steaming, sautéing, stuffing, or deep-frying.
Also, you can add it to soups and stews.
But if you want to get creative with your meals, there are many ways to incorporate this versatile ingredient into your diet.
Read on to learn about some common uses for tindora!
How Do You Cook Tindora?
Tindora has long been used by people from all over India, especially during religious holidays when fresh food is readily available.
The fruit is often cooked with rice or lentils, making it an easy way to add flavor without using much oil.
In this article, I will show you how to make tindora curry, one of my favorite ways to eat tindora.
As always, be sure to check out our list of recipes if you want more ideas!
What Is A Tindora?
Tindora, or ivy gourd, is one of the most common vegetables used in Indian cuisine.
It was originally introduced from India to East Africa through the Portuguese explorers during the 16th century.
From there, it spread throughout Europe and eventually reached North America.
In India, where it originated, tindora is considered an auspicious food.
The leaves are often offered at weddings and other events, and people will eat them on special occasions such as Holi (Hindu festival celebrating colors) and Diwali (the Hindu New Year).
It can be eaten raw, but it’s usually cooked due to its high water content.
In addition, tindora is very sour, so it needs a lot of salt to balance out this flavor.
Another reason why it’s not commonly eaten fresh is because its stem is hard and woody.
What Is The History Of Tindora Recipes?
Tindora (also called ivy gourd or chayote) has long been used as an ingredient in many dishes across India.
In fact, it was so common that there were numerous variations on the original recipe, each adding different ingredients depending on what region you were from.
For example, some regions would add chili powder, while others might use ground almonds instead of cashews.
You can even find versions using potatoes!
It was only later that people realized how versatile this little fruit could be, which led to new tindora recipes being created all over the world.
It wasn’t until the 1980s when tindora became more widely recognized outside of Asia that chefs began experimenting with ways to cook it.
Today, tindora remains one of the most popular vegetables in Indian cuisine, especially among vegetarians.
If you enjoy spicy food, then this may be your perfect match.
Here are several delicious tindora recipes to try out if you haven’t already.
How Did Tindora Become A Popular Recipe?
Tindora (also known as ivy gourd) is one of those vegetables that you either love or hate.
It can be difficult to figure out how to cook this veggie because there are so many varieties available on the market.
The most common way to eat tindora is raw, but if you want to add it to your dinner menu, here’s what you need to know about preparing it.
- Cucumber tindora – These cucumbers have thick skin that is edible. They look similar to zucchini and taste just like them too.
- Green tindora – Also called “green pumpkin” these green vegetables are usually smaller than regular tindoras. You should cut off any tough ends before cooking.
- White tindora – These white-colored fruits grow up to 3 inches long and 2 inches wide. They take longer to mature compared to other types of tindora, which makes them more expensive.
- Red tindora – These red fruits are small, round, and fleshy. They are easy to peel and don’t require much prep work before they go into the pot.
- Yellow tindora – Yellow tindora resembles an eggplant. They are large at maturity and can weigh up to 5 pounds. Their skin is thicker than the rest of the tindora types, making peeling easier.
You may notice that all of the above types of tindora are sold under the same name.
That’s because each variety comes from a particular region in India.
So, when you buy one type of tindora, make sure you get the right kind!
What Are The Benefits Of Eating Tindora?
Tindora is a member of the cucurbit family, which includes familiar vegetables such as watermelon, cantaloupe, honeydew melon, and kumquats.
The name “tindora” comes from the Hindi word meaning “ivy-gourd,” since this particular variety of cucurbits grows on vines similar to those found at an English garden or greenhouse.
The tindora plant can grow up to 6 feet (1.8 meters) tall, although most varieties will only reach about 2 to 3 feet (0.6 to 0.9 meters).
In addition to being edible, tindora is used medicinally in Ayurvedic medicine because of its high vitamin C content.
Like many other fruits and vegetables, tindora contains vitamins A, B, and C, iron, calcium, copper, magnesium, manganese, phosphorus, potassium, zinc, and fiber.
It also provides some protein and amino acids, including lysine, arginine, histidine, glycine, alanine, proline, valine, leucine, and threonine.
However, while these nutrients provide important building blocks for healthy cells, they cannot be converted into usable energy by our bodies alone so they must be combined with carbohydrates, proteins, fats, or alcohol for us to get them through digestion.
In general, tindora is considered to have milder flavors than most other fruit and veggie options.
That doesn’t mean you won’t enjoy it though! Some people find that tindora tastes great when it’s cooked in dishes like chutneys, curries, salads, stir fries, soups, stews, and even desserts!
Here are just a few ways you may want to incorporate tindora into your diet.
What Are The Side Effects Of Eating Tindora?
Tindora has become increasingly popular among people who want to eat healthy foods, especially those looking to lose weight or maintain their current body size.
Eating this leafy green can help you manage your calorie intake while still getting plenty of nutrients from fruits and vegetables.
However, there have been reports of people experiencing nausea, vomiting, diarrhea, stomach cramps, fatigue, headache, dizziness, and skin rash after consuming tindora.
If you experience any of these symptoms soon after consuming tindora, stop eating it immediately and contact your doctor.
If you do not get relief within 24 hours, call 911 right away!
How to keep yourself safe when cooking with tindora
- Do not consume too much at once (one serving should be enough).
- Make sure you rinse the leaves thoroughly before using them to make food.
- Avoid preparing tindora by boiling, frying, baking, or microwaving.
- Eat raw if possible.
- Consume only fresh-cut leaves, not dried ones.
Common tindora side effects include
- Nausea/vomiting
- Diarrhea
- Abdominal pain
- Stomach cramps
- Headache
- Dizziness
- Skin rashes
For more information on how to cook tindora safely and what to look out for, visit the following links:
What Are The Different Ways To Prepare Tindora?
Tindora is an edible fruit from the cucurbit family that can be eaten fresh or cooked into various dishes.
It’s most commonly used in curries, especially those featuring mustard seeds.
Here are some other recipes you might want to try out if you have access to tindora.
- Curry with Tindora (vegetarian)
- Tindalaya Chicken Curry Recipe (non-veg)
- Baked Tindora Vegetable Rice (non-vegan)
- Spicy Tindora Paneer Tikka Masala (non-vegetarian)
- Punjabi Potato Salad Recipe (Non-Vegetarian) – Spiced up potato salad made with fresh vegetables, green peas, red onion, and mint leaves, topped off with creamy yogurt dressing.
- Coconut Lime Soup With Fresh Tindora (non-vegan)
- Chilli Tindora Kofta (non-vegan)
- Tindalaya Chicken Curry Recipe (non-vegetarian)
- Gobi Manchurian Recipe (non-vegetarian)
If you don’t know what tindora looks like yet, here’s a picture of one below.
What Are The Nutritional Values Of Tindora?
Tindora is an excellent source of vitamin C, fiber, calcium, iron, manganese, phosphorus, potassium, copper, magnesium, and zinc.
It is also rich in antioxidants such as beta-carotene, lutein, lycopene, phytosterols, and polyphenolic compounds.
It contains about 20% protein, which makes it a good choice if you want something nutritious.
You can use tindora raw or cooked. If you choose to cook it, make sure to dry it first so it doesn’t get mushy during cooking.
If you’re curious about how much nutritional value each serving provides, here’s what you need to know:
- 100 grams (3.5 ounces) of fresh tindora gives you 3 servings of vegetables.
- One cup of diced tindora will give you 1 gram of dietary fiber.
- A single teaspoon of tindora powder will provide 0.6 milligram of Vitamin A, 0.4 milligrams of Vitamin C, 5 milligrams of folate, 8 micrograms of niacin, 2.8 milligrams of thiamine, 4.9 milligrams of riboflavin, 6.7 milligrams of pantothenic acid, 17.5 mcg of biotin, 33 mg of calcium, 0.1 mg of iron, 10 milligrams of phosphorus, 8 mg of potassium, 0.12 mg of sodium, and 27 mg of zinc.
What Are Some Of The Best Tindora Recipes?
Tindora has several names, including “Indian gourd” or “ivy gourd.”
It can be found growing wild throughout India, Pakistan, Bangladesh, Sri Lanka, Nepal, Myanmar, Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, China, Japan, Korea, Africa and North America.
This article will focus on the nutritional values and main dishes made from tindora.
For more information about this plant, check out these links:
- How to Grow Tindora Plants
- 10 Healthy Benefits of Tindora Gourds
- Healthier Ways To Eat Tindora (Gourds)
- Are Tindora Seeds Poisonous?
Equipment
- Pan
Ingredients
- 3 cups Tondli sliced
- 1 cup Potatoes cut into sticks
- 2 tablespoons Oil
- ½ teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- Salt to taste
- 2 teaspoons Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala
- few Cilantro
Instructions
- Tindora should be thoroughly cleaned in cold running water. Let any extra water drip off.
- Cut off the top and bottom portions of the head and tail now, and discard them. Slice the ivy gourd thinly after cutting it in half vertically. Chop them all the same.
- Peel and wash the potato right away. Sticks should be cut. Ensure that the size is comparable to Tindora.
- On medium heat, warm up the oil in the pan. Add the cumin seeds after they are hot and watch them sizzle.
- Add the turmeric powder next. Add the potato and ivy gourd slices right away. Mix well.
- Sprinkle in salt and spice powders. Mix well, making sure that the vegetables are coated in the masala.
- Put a lid on it. The sides or rim of the lid should have a somewhat high edge.
- Half a glass of water should be poured. Not in the kadai, but on the lid, water is added. When water is heated, it begins to evaporate and create steam in the pan, which helps to cook the vegetables and maintain their moisture.
- Allow steam to cook the vegetables. Add more water if the water starts to dry out and boil the vegetables until they are tender.
- By cautiously lifting the cover, you must stir the mixture once (make sure water does not go into the kadai or pan).
- Use a spatula to break a potato or tindora to check. It is cooked and tender if it breaks easily with no effort.
- Stir in the garam masala powder.
- Lastly garnish with chopped coriander leaves.
Video
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.