Prep Time: 10 mins Cooking Time: 15 mins Serves: 4
Ingredients:
500 grams Tindora (Ivy Gourd)
2 tbsp Oil
1 Dry Red Chilli
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander-Cumin Powder (Dhana Jiru)
½ tsp Jaggery (Gōr)
Salt to taste
Method:
Wash the tindora in water and dry them; cut the ends of the tindoras, slice them half and half lengthwise, and set aside.
Heat the oil in a pan and add the dry red chilli. Once hot, add the cumin seeds and asafoetida and sauté for a minute, then add the tindora.
Add the turmeric powder, jaggery, salt and 2 tbsp of water, mix well and cook on low heat occasionally stirring.
After about 10 minutes of cooking until it is about 75% done, add the chilli powder and coriander-cumin powder, and cook for 2 minutes, mixing well. Remove from heat.
Enjoy with hot rotli and Gujarati kadhi.
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