Tindora / ivy gourd is sliced and pressure cooked with onion, ginger, garlic and spices. It is then finished in open pan. Serve ivy gourd masala with steamed rice or with roti.
Makes: around 4 Servings of Ivy Gourd Masala
Tindora (Chopped) 3 Cups
Onion 1 Large
Ginger Garlic Paste 1 Tbsp
Garam Masala Powder 1 tsp
Red Chili Powder 1 tsp
Salt to Taste
Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove little bit of both ends and slice the tindora vertically twice and halve it horizontally.
Peel and finely chop the onion.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion.
Fry for couple of minutes, add ginger garlic paste and fry again for a minute.
Stir in the chopped tindora, garam masala powder, red chili powder and salt.
Fry for a minute or two, add half cup of water and pressure cook for a whistle.
When pressure goes away, uncover and remove the cooked tindora curry onto a non stick pan if possible.
Fry for around 5 minutes to evaporate any excess moisture.
Adjust red chili powder or salt if necessary and remove from heat.
Serve ivy gourd masala with steamed rice or with roti.
Notes: Make sure tindora is cooked really well.
Suggestions: Adjust spice with red chili powder or add a green chili while pressure cooking the ivy gourd.
Variations: Check other tindora / ivy gourd recipes here.
Other Names: Ivy Gourd Masala, Dondakaya Masala.