Ivy gourd stir fry I Thondekai palya I Tindora stir fry

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Preparation Time : 15 min Cooking Time : 15 min Serves : 2

Ivy Gourd Stir Fry simple, delicious, easy Indian curry.The most regular or popular way of using this vegetable is by making a stir fry, just seasoning with onion and aromatic spices make a tasty side dish, perfect with phulka, roti or sambar/dal-rice.

Ingredients:

Ivy gourd – 250 gm

Mustard – 1/4 Tsp

Curry leaves – 1 spring

Onion – 1/4 cup chopped

Tomato – 1 small chopped

Coriander powder – 1/4 tsp

Cumin powder – 2 pinch

Chilly powder – 1/2 Tsp

Turmeric powder – 2 pinch

Garam masala powder – 1 pinch

Salt to taste

Coconut – 2 tbsp grated (Optional)

Coriander for garnishing

Oil – 2 tbs

 

 

 

Method:

Wash the ivy gourd/Tindora and nip the tip and tail end. Cut each ivy gourd into round/ lengthwise slice them into thin long strips and keep ready. Heat a pan with oil, when it is hot add mustard seeds, allow it to sizzle, then add chopped onion and curry leaves, fry until onion turns to translucent.

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Add chopped veggies, saute for few min, then add turmeric, chilly powder, coriander, cumin powder and a pinch of garam masala powder, fry for few secs, add salt to taste. Add 1/2 cup of water, cook covered in a medium flame. It takes 8 – 10 min to be done, saute in between.

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Ensure the veggies are cooked, cook until the water gets absorbed, now add grated coconut and chopped coriander, toss it well.

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Transfer it to a serving dish and enjoy as a side dish for rice/rotis.

Note – adding coconut is optional, you can add pepper powder finally which also makes tastier.

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