Indian Spiced Stir-Fried Ivy Gourd (Tindora)
Thinly sliced tindora is cooked until just tender and stir-fried with a flavorful mix of garam masala, chili, turmeric, and cumin in this simple recipe.
Ingredients
- 1/2 tablespoon neutral oil
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon black mustard seeds
- 2 tsp grated ginger
- 1/4 teaspoon asafetida (an indian spice that can be found at most indian markets)
- 1 lb sliced, fresh tindorā (ivy gourd) ends trimmed and thinly
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground red chili
- 1/4 teaspoon ground turmeric
- 2 tsp sugar
- 1 fresh to 2 teaspoons lime juice
- 1/4 cup chopped freshly cilantro
Nutrition
4 servingsInstructions (click to mark complete)
In a deep, wide nonstick pan over medium-high heat, warm oil
In a deep, wide nonstick pan over medium-high heat, warm oil. Add cumin and mustard seeds and toast until mustard seeds pop, about.
Reduce heat to low, stir in ginger and asafetida, and continue to stir until fragrant, about
Reduce heat to low, stir in ginger and asafetida, and continue to stir until fragrant, about.
Add sliced tindorā and salt, and increase heat to medium
Add sliced tindorā and salt, and increase heat to medium. Cover and continue cooking until tindorā is tender and starting to brown, 20 to. Stir every to prevent from sticking to bottom of pan or burning.
Remove cover, stir in coriander, cumin, garam maala, chili, and turmeric, and continue to cook for about to toast spices
Remove cover, stir in coriander, cumin, garam maala, chili, and turmeric, and continue to cook for about to toast spices.
Remove from heat, stir in sugar and lime juice, and garnish with cilantro
Remove from heat, stir in sugar and lime juice, and garnish with cilantro.
Original source: https://vegnews.com/recipes/vegan-indian-tindora