Serves: 3-4
Ingredients:
Cooking Oil
Turmeric (Haldar)
Asofetida (Hing)
Mustard Seeds (Rye)
Ivy Gourd (Tindora), thinly sliced and washed (I cut each into 6 smaller pieces)
Cumin/Coriander Powder (Dhana/Jeeru Powder)
Red Chili Powder (Laal Marchu)
Salt, to taste
Preparation:
1. Warm some oil in a pan. Add mustard seeds once warm and cover until the seeds are popping.
2. Once mustard seeds are popping, add a pinch of turmeric and asofetida. Add salt to taste.
3. Now add the Tindora. Cover it and keep on low-medium heat. Stir frequently. When you open the cover to stir the vegetable, you will notice that there is steam. If so, turn the heat down to a minimum and allow the vegetables to cook for approximately 10-15 minutes over low heat.
4. Once the Tindora are tender, add cumin/coriander powder and red chili powder. Now allow them to cook a little bit further without covering the pan (1-2 minutes).
5. You can continue to cook the Tindora for longer if you like them very soft. Alternatively, you can choose to remove them from the heat earlier than what is suggested here if you choose to have them slightly crunchy.
This is one of my favorite dishes, let me know what you think!
Ingredients:
Cooking Oil
Turmeric (Haldar)
Asofetida (Hing)
Mustard Seeds (Rye)
Ivy Gourd (Tindora), thinly sliced and washed (I cut each into 6 smaller pieces)
Cumin/Coriander Powder (Dhana/Jeeru Powder)
Red Chili Powder (Laal Marchu)
Salt, to taste
Preparation:
1. Warm some oil in a pan. Add mustard seeds once warm and cover until the seeds are popping.
2. Once mustard seeds are popping, add a pinch of turmeric and asofetida. Add salt to taste.
3. Now add the Tindora. Cover it and keep on low-medium heat. Stir frequently. When you open the cover to stir the vegetable, you will notice that there is steam. If so, turn the heat down to a minimum and allow the vegetables to cook for approximately 10-15 minutes over low heat.
4. Once the Tindora are tender, add cumin/coriander powder and red chili powder. Now allow them to cook a little bit further without covering the pan (1-2 minutes).
5. You can continue to cook the Tindora for longer if you like them very soft. Alternatively, you can choose to remove them from the heat earlier than what is suggested here if you choose to have them slightly crunchy.
This is one of my favorite dishes, let me know what you think!
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