India – Art, Culture, Recipe & Fashion

Tindora Ki subji – Recipe serves 3-4

Ingredients

2 cup long thin cut tindora/Ivy Gourd

1 ½ tablespoon oil

½ teaspoon black mustard seeds

Pinch of asaefotida

½  teaspoon cumin seeds

¾ teaspoon ajwain seeds (carom seeds)

1 teaspoon  garlic paste

½ teaspoon ginger paste

½ teaspoon turmeric powder

1 ½ teaspoon red chilli powder

1 teaspoon coriander powder

1 teaspoon salt or per taste

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Method:

1. Heat oil in a frying pan on medium high
2. Add mustard seeds and let it splutter. Once settled add asaefotida, cumin and ajwain seeds. Let splutter and settle. Then add ginger and garlic paste. Stir and cook for a minute then add turmeric powder.
3. Now add the cut vegetable and stir well to mix the oil and spices evenly.
4. Cover with a deep bottom dish (such as ½ inch deep) and cook for 2-3 minutes on medium-high heat.
5. Remove cover and add red chilli and coriander powder. Stir well. Then add salt and stir again.

TIP: adding chilli and coriander powder in slightly cooked vegetables avoids burning of these spices when water is not used in the recipe – See picture

6.  Cover again and pour ½ cup water over the covered dish and cook on medium –low heat for 15-18 minutes, stirring occasionally.

TIP: adding water over the covered dish forms steam while cooking which helps in the vegetable to turn out softer and retain moisture without use of more oil.

7.  Check if cooked after 15 minutes by using the sharp edge of a spatula to softly cut the tindora into two. If it cuts easily it is cooked. Then remove cover and stir well. Cook for 1-2 minutes open by stirring continuously.

8.  This dish is served with Roti/Chapati.