Monday, 9 January 2012

(Ivy Gourd) Tindora sabzi

tindora sabzi

Tindora is known by many names in different regions. It is called kundru, tendli, tondli, dondakaya, Ivy gourd etc. By itself the vegetable is not so popular but its taste depends on how you cook it. Whenever I make it with the recipe given below, I find it quite tasty. Roasted peanut powder makes all the difference to the final dish.
Recipe of tindora sabzi
250 grams tindora (kundru/ tendli/ Ivy gourd)
1/2 tsp mustard seeds (kali sarson)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
A pinch of asafoetida (hing)
1/4 tsp red chilli powder
Salt to taste
1 tblsp oil
1 tblsp peanuts- dry roasted and coarsely crushed
tindora sliced

1. Wash and drain tindora. Cut their tips and tail. Slice each kundru lengthwise into 4 pieces.
2. Heat oil in a pan and add mustard seeds. When they splutter, add hing. Add tindora. Add salt, cumin, coriander, turmeric and red chilli powder. Mix well and cook covered on medium- low heat till cooked, stirring occasionally. Remember not to overcook them, they should be lightly crunchy.
3. Uncover and increase the heat. Cook, stirring, to lightly brown them. Turn off the heat.
4. Add roasted peanuts and mix well.
Healthy Bytes- Nutrition per 100 grams of Ivy gourd or tindora –
Calories- 27
Total carbohydrates- 5.2 g
Total Fat- 0.1 g
Vitamin A – 28%
Iron- .09%
Calcium- .02%
Tindora is considered good for diabetics since it may lower blood sugar.  

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