Sunday, October 31, 2010
Tindli / Kundru / Ivy Gourd with Coconut
Tindora / Ivy Gourd - 40, ends trimmed and cut sidewise into thin roundels
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Curry leaves - 5
Turmeric - a pinch
Spicy Chickpea Powder - 1 tbsp
Grated Coconut - 1 tbsp
Red Chilli powder - 1/2 tsp (optional)
Heat oil and temper with mustard seeds.
Add the tindora roundels and saute on high heat for a few minutes.
Add grated coconut, salt and a pinch of turmeric, reduce the flame and cook for about 10 minutes till the tindora slices become soft and lightly brown.
Add curry leaves, red chilli powder, chickpea powder and cook for five minutes more. Serve hot.