Tindora Stir Fry (Ivy Gourd)

Tindora is a common vegetable found in Indian grocery list. It is eaten in most of the part of India, also known by different names such as Ivy gourd, Giloda, Tondli and many more. I make this sabzi atleast once in a week paired with kadhi. Tindora is ideally deep fried whenever made in a big batch, than it is tempered with few common spices including coriander-cumin, turmeric, red chili powder and amchur powder. It is served with Roti.

Ingredients:

• 2 cup Tindora cut length wise
• 1 medium potato cut length wise
• 1 tablespoon oil
• Pinch of asafoetida
• 1 teaspoon mustard seeds
• 1 tablespoon coriander cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon amchur powder
• Salt to taste
• Few chopped cilantro springs.

Instructions:

• Heat the oil in a nonstick pan or wok on medium heat.
• Once hot enough add mustard seeds and allow it to crackle. Add asafoetida and quickly add Tindora and potato.
• Add all dry masala and salt except amchur powder. Mix well.
• Cover and cook until Tindora and potato are tender. Make sure to stir after 2-3 minutes.
• Add amchur powder and cilantro leaves.
• Serve with Roti.