Tindora is a famous south Indian vegetable. It is rich in beta-carotene and hence nutritious. This sabji can be given to diabetic patients without adding sugar. Since the tindora is seasonal, people who are bored with same type of sabjis in their daily menu can have a change with tindora sabji.The tindora sabji is common in every household with varied taste. Here I present you a simple yet tasty Tindora Sabji which can be served with Chapati and Curd rice.
Recipe is very easy. Once the seasoning is done, fry the cut Tindora in Oil without adding water. By adding Chilies, Powders, Sugar, Salt and mixing, your sabji will be ready within few minutes. Well then, try and enjoy this simple Tindora Sabzi without coconut.
- Ivy Gourd or Tindora – 1/4 Kg or 20-25
- Green Chilies – 2-3
- Turmeric Powder – 1/2 tsp
- Garam Masala Powder – 2 pinches (Optional)
- Lemon Juice – 1 tsp (Optional)
- Sugar – 1/4 tsp
- Crushed or slightly powdered Peanut/Groundnut – 2 tsp
- Coriander Leaves to garnish
- Oil – 2 tsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds or Jeera – 1/2 tsp
- Hing or Asafetida – 1 pinch
- Curry Leaves – 6-7
Time to Prepare: 10 min
Serves : 4
How to Make Tindora Sabzi :
- Slice the Tindora or Ivy Gourd into round shape as in the image. Cut the Green Chillies into slits. Keep them aside.
- Heat the Oil in a pan, splutter the Mustard Seeds and then the Cumin/Jeera Seeds. Once they turn golden, add Hing. Add Curry Leaves and Green Chilies. Fry for a minute.
- Now add the Tindora slices, over that Turmeric Powder into the pan. Fry the Tindora with seasoning in low to medium flame until it is cooked well (without adding water). Close the pan with a lid. Check frequently by stirring with a ladle to ensure that the tindora does not burn or stick to the bottom of the pan. Once done the tindora turns slightly crispy in texture and golden in color. It may take around 15 minutes to cook the Ivy Gourd.
- At this stage, add Salt, Sugar, Garam Masala and give a quick stir. Finally add the Crushed or slightly powdered Peanuts, Lemon Juice and mix well. Remove the pan from flame. Garnish the sabji with small piece of Coriander Leaves.
Serve Tindora or Ivy Gourd Sabzi with Chapati or Curd Rice.
Always choose the tender Tindora or Ivy Gourd. It is better not to use the red Tindora as the taste will be sour.