Tindora Masala Recipe

Ingredients

• 500 gms tendli (ivy gourd), sliced
• 1 chopped onion
• 2 tsp chopped garlic (lehsun)
• 2 tbsp oil
• 1/2 tsp mustard seeds (rai / sarson)
• a few curry leaves (kadi patta)
• pinch of asafoetida (hing)
• 5 whole dry Kashmiri red chilli
• 1 tbsp coriander (dhania) seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp sesame seeds (til)
• 1 tbsp lemon juice
• salt (namak) to taste
• 1/2 tsp haldi powder (turmeric powder)

Steps

1. Pressure cook the tendli pieces for 4 whistles. Do not add any water to it. Only add little water in the cooker.
2. Dry roast the coriander seeds, cummin seeds, sesame seeds and red chillies for few seconds and then grind into a powder. Keep aside.
3. Heat oil in a pan and temper with the mustard seeds, curry leaves and asafoetida. After it stops spluttering add the onion and garlic and saute till light brown.
4. Now add the boiled tindora, salt and turmeric powder and fry for 5 minutes, covered.
5. Add the powdered masala and mix well. Continue to fry uncovered for a further 3 minutes.
6. When done, add the lemon juice, mix well and serve.