COOKING TIME Appr. 20 Minutes
SERVES 2 People
INGREDIENTS
250 Gram Tindora Or Ghiloda (Ivy Gourd)
4-5 Curry Leaves
½ Tbsp Mustard Seeds
½ Tbsp Cumin Seeds
¼ Tbsp Asafoetida Powder
½ Tbsp Chilli Powder
1 Tbsp Coriander Powder
½ Tbsp Turmeric Powder
½ Tbsp Garam Masala Powder
1 Tbsp Lemon Juice
2 Tbsp Oil
Salt To Taste
SERVES 2 People
INGREDIENTS
250 Gram Tindora Or Ghiloda (Ivy Gourd)
4-5 Curry Leaves
½ Tbsp Mustard Seeds
½ Tbsp Cumin Seeds
¼ Tbsp Asafoetida Powder
½ Tbsp Chilli Powder
1 Tbsp Coriander Powder
½ Tbsp Turmeric Powder
½ Tbsp Garam Masala Powder
1 Tbsp Lemon Juice
2 Tbsp Oil
Salt To Taste
Heat the oil in a pan, add the cumin seeds and mustard seeds. When the seeds starts crackling, add the asafoetida powder. Now add the tindora in it and fry and cook for 10-12 mins covering the lid but stir in between by opening lid and see that it don't get burnt. When you lift the lid for stirring the tindora, let the steam water go into the pan. Add curry leaves and turmeric powder, coriander powder, chilli powder, garam masala powder and salt. Stir and saute the tindora curry for 5 more mins. Finally turn the heat off and Serve tindora nu shaak hot with roti or bhakri.
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