Tindora Fry (ivy gourd) Recipe

Ingredients

• ivy gourd / Tindora

  Ivy gourd is a good source of fiber, vitamin A(beta carotene) and other nutrients. It can control blood sugar levels naturally. But Vit. C present in Ivy gourd helps to condition your bones. It has anaphylactic and antihistaminic properties. Also, it has the ability of detoxification, and it helps in purification of blood or cleaning of blood.

  3 servings or 500g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

• Cumin Seed

  Suraj

  2 tsp or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Green Chillies

  Fresh, Raw - Tesco

  2 chilli or 34g

• Compunded Asafoetida Powder

  L.G

  ³⁄₁₆ g or 0.2g

• Garam Masala

  Badia

  2 tsp or 48g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Lemon juice

  Raw

  2 tsp or 10g

Directions

1. Wash, rinse and drain the Ivy gourd/Tindoras.
2. Chop off the ends and cut them into thin slices lengthwise.
3. Heat oil in a pan and add 1 teaspoon Cumin Seeds and mustard seeds. Fry the cumin seeds till they start to splutter. 2-4 finely chopped Green Chilies & a pinch of asafetida and fry.
4. Add the thinly sliced Tindoras to the pan.
5. Add curry powder, Garam Masala, Salt and Lemon Juice.
6. Stir fry the vegetables on a high-medium flame for 3-4 minutes.
7. Then cover with a lid and cook on low flame, stirring occasionally for 15-20 minutes till cooked.
8. Tindora Fry is ready. Serve it hot with any main course meal of roti or rice.