Friday, May 1, 2015

Aloo Tindoda Sabzi | Ivy Gourd Stir-fry

Coccinia grandis, the ivy gourd, seems to have multiple names in India. This vegetable also known as baby watermelon, little gourd, gentleman's toes in many parts of the world has these regional names: tindoda in Gujarati, tindora in Hindi, tondli in Marathi, thondekayi in Kannada, dondakaya in Telugu, Kovaykka in Malayalam and Kovaikkai in Tamil. 

Not only are the names different, but also the styles of cutting this vegetable and cooking it. Some slice it horizontally, some make long slices, some cook it with rice, some with gram flour and few people enjoy it just by stir-frying the chips. Here is a gujarati style vegetable made from tindoda and potato, seasoned with Indian spices. It is easy to make and needs just a few ingredients, making it a perfect vegetable of busy mornings. Enjoy it with roti or rice and a side of salad and papad. 


Ingredients 
Tindoda/ Ivy-Gourd 2 cups
Potato 1 medium
Indian spices(Turmeric Powder, Red Chili Powder, Dhania Jeera Powder, Mustard seeds, Cumin seeds)
Oil 2 tbsp
Curry leaves
Green Chili
Salt, Lime Juice

Cilantro


Method
Slit the tindoda from the centre and split into two parts. Then chop the halves into two or three parts. Also, slice potato into pieces of similar size. 

Heat oil in a pan and add mustard seeds, followed by asafoetida and cumin seeds. Once they splutter, add the curry leaves and green chili. Next, add potato and sauté. In a couple of minutes, add the ivy-gourd and mix gently, ensuring the vegetables do not split or crumble. 


Add turmeric powder, red chili powder and dhania jeera powder. Cover and cook for about ten minutes. After ten minutes check if the tindoda and potato slices are soft turn down the flame. Add lime juice and mix well. 

Garnish with cilantro, and serve hot with Phulka, papad, rice and salad. 



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