Ivy Gourd/Tindora Stir Fry
Ingredients
400 grams Tindora (Dondakaya/ Kovakkai) , cut into angular slices
1 tablespoon Sunflower Oil
1/2 teaspoon Mustard seeds
2 sprig Curry leaves
Salt , to taste
For the Sukke Masala
1/4 cup Fresh coconut , grated
2 teaspoons Coriander (Dhania) Seeds
1 teaspoon White Urad Dal (Split)
4 Dry Red Chillies
1 teaspoon Jaggery
15 grams Tamarind
Method
Heat a small skillet on medium-low heat, dry roast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 minutes, or until the aroma wafts into the air.
Turn off the flame and transfer these whole spices into a mixer jar along with the jaggery and tamarind and pulse, to get a coarse mixture. Do not add any water to this mixture.
Next in another skillet, heat oil on medium flame, add the mustard seeds and curry leaves and allow them to crackle.
Now add the sliced tendli, sprinkle some water, salt, cover and cook for a good 10 minutes on medium flame.
Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it.
Reduce the flame add the freshly ground Sukke Masala and toss well. Check the salt and adjust according to taste and turn off the heat.
Transfer the Tendli Sukke to a serving bowl and serve hot.
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Ingredients
400 grams Tindora (Dondakaya/ Kovakkai) , cut into angular slices
1 tablespoon Sunflower Oil
1/2 teaspoon Mustard seeds
2 sprig Curry leaves
Salt , to taste
For the Sukke Masala
1/4 cup Fresh coconut , grated
2 teaspoons Coriander (Dhania) Seeds
1 teaspoon White Urad Dal (Split)
4 Dry Red Chillies
1 teaspoon Jaggery
15 grams Tamarind
Method
Heat a small skillet on medium-low heat, dry roast the coconut, coriander seeds, white urad dal and red chillies for about 4-6 minutes, or until the aroma wafts into the air.
Turn off the flame and transfer these whole spices into a mixer jar along with the jaggery and tamarind and pulse, to get a coarse mixture. Do not add any water to this mixture.
Next in another skillet, heat oil on medium flame, add the mustard seeds and curry leaves and allow them to crackle.
Now add the sliced tendli, sprinkle some water, salt, cover and cook for a good 10 minutes on medium flame.
Open the lid and check the tendli, it should be cooked, yet have a little bit of a bite to it.
Reduce the flame add the freshly ground Sukke Masala and toss well. Check the salt and adjust according to taste and turn off the heat.
Transfer the Tendli Sukke to a serving bowl and serve hot.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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