I am a BIG fan of Rujuta Diwekar. Infact, both my husband and I are. We've read her books, articles, her interviews and incorporated it into our lifestyle. She recently posted an article on the goodness of Ivy Gourd which inspired me to share this humble recipe with you.
I've always had Tindora this way. Its a simple everyday recipe. Ready in less than 30 minutes and packed with nutrition. As Rujuta mentioned, its a storehouse of Vitamin B1 & B2 and minerals like Iron. Great at battling fatigue, PMS bloating or just to kick start your metabolism.
Ingredients:
Ivy Gourd - 250 gms, cut into quarters with ends trimmed off
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - a few
Asafoetida - a pinch
Onions - 1 small sliced
Turmeric Powder - 1/3 tsp
Coriander Cumin Powder - 1 tsp
Red Chili Powder - 1 tsp
Salt to taste
Coriander Leaves - 1 tbsp finely chopped
Procedure:
1. Heat oil in a wok
2. Add mustard seeds and allow them to splutter.
3. Flavor with curry leaves.
4. Add asafoetida.
5. Throw in the sliced onions and cook till they turn pink.
6. Next add the quartered ivy gourd.
7. Add turmeric powder and salt and toss.
8. Cover and cook for 8-10 minutes or until the ivy gourd is cooked. You can check by trying to cut the ivy gourd. It is ready if it cuts easily.
9. Once cooked add in the coriander cumin and red chili powder and mix well. Cook uncovered for another 2-3 minutes.
10. Garnish with fresh coriander leaves and serve hot!
No comments:
Post a Comment