Thursday, 11 July 2013

Tindora (Ivy Gourd) Thogayal

Cooking is all about experimenting with the ingredients you have ready at hand. I’m always open for cooking without a recipe. Tindora chutney is one of the dishes which tastes yummy. It’s pretty easy and takes less time. The thought of having the tindora chutney with ghee rice makes my mouth water. Trust me, it tastes heaven. This is a quick chutney which goes very well with rice or roti’s. In a jiffy time you can do it. Let’s move to the recipe.



Prep time: 10 min      Cook time: 15 min      Serves:2
Cuisine: Indian
Ingredients
Quantity
Tindora
¼ kg
Cumin seeds
½ tsp
Channa dal
1 ½ tsp
Green chillies
5
Tamarind
¼ tsp paste
Haldi
½ tsp
Salt
To taste
Sugar
¼ tsp
Grated coconut
2 tsp
Cilantro
handful
To temper
Oil
1 tbsp
Mustard seeds
½ tsp
Urad dal
½ tsp
Red chillies
2
Hing
Pinch
Curry leaves
few
Method
1. Arrange all the ingredients for sautéing in a plate. Wash the tindora under the running water properly.Now keep all the spices ready for the seasonings beside. 2. Cut the tindora into round pieces. Heat oil in a vessel, add cumin seeds, channa dal and sauté for  a minute. Add green chilies and tindora pieces and sauté for some more time. 3. Check if the pieces cooked properly.



2. The tindora should be slightly brown. Grind all the above ingredients to a coarse paste, adding tamarind, haldi,salt ,sugar, grated coconut and cilantro. Little Water can be added. 4. Add tsp. of oil and  mustard seeds. Once it is popped, add urad dal, red chilies, hing and  curry leaves.Pour over the chutney. 5. Serve with idli or dosa.

Notes

You can also add some chutney dal or peanuts .

According to this pachadi, try to avoid ginger, coz it has a strong flavor which spoils the taste of the pachadi.

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