Tindora known as Ivy Gourd or Baby Melon is an exotic vegetable, great for stir fries or curries.
It is known as Dhondakaaya in Telugu and Kovakaai in Tamil and Malayalam
It is also used in Ayurveda medication. Cooks in minutes and tastes delicious too!!!
Its laxative qualities, normalizing blood sugar levels and other health and nutrition benefits like nurturing effects on the eyes, heart, liver and kidney, makes it even more a reason to bring this wonderful veggie to the dinner table as often as you can!!
This recipe with the blend of the different aroma of spices enhances the flavor and taste of this wonderful veggie!
Ingredients
3-4 Cups Tindora (sliced lengthwise)
4 Medium Sized Potatoes (Peeled and chopped )
1 Medium Sized Onion (finely chopped)
2 Cloves Peeled Garlic (finely chopped or grated)
1 Inch Piece Fresh Ginger (finely grated or chopped)
2 Medium Sized Tomatoes (finely chopped)
50-100 gms Tomato Paste
Fresh and finely chopped coriander leaves
3 Tbs Oil
1 Tsp Cumin Seeds
1 Pinch of Turmeric Powder
1-2 Tsp Garamasala Powder
1-2 Tsp Red Chilli Powder
2 Tsp Coriander Powder
1-2 Tsp Salt
Tindora (Ivy Gourd) Potato Sabji
Preparation
Microwave the chopped potatoes for about 7-8 minutes with a tablespoon of water and keep aside
Heat the oil in a large pan
Add the cumin seeds and turmeric powder
The chopped onion, ginger, and garlic are added and fried for about 2-3 minutes till the onion is soft.
Add the chopped tomatoes, tomato paste and fry for a further 3-4 minutes
The garamasala, red chilli powder, coriander powder and salt should be added
Add the chopped tindora
Cover with a lid and cook on a medium flame for 5-6 minutes
Once the tindora is cooked, fold in the cooked potatoes and stir through the sabjiGarnish it with chopped fresh coriander leaves
Note: This exotic sabji may be served with rotis or chappatis, puris or plain cooked basmati rice!! Adding 4 tablespoons of Fresh Cream is optional – you can add the cream once the curry is done and simmer for a few more minutes!!