Know What you Eat - Tindora (Little Gourd,Coccinia grandis) is rich in beta carotene, very low in glycemic
index and helps in regulating blood glucose. A very easy to make and a really tasty curry goes very well
with rice, quinoa or Indian flat bread.
Cooking Time: 20-30 mins
Preparation Time: 15 mins
Serves: 2 to 3
Ingredients
Tindora - 1 Pound
Asafoetida Powder - 1 pinch
Turmeric Powder - 1/2 tsp
Salt - 1 tsp or to taste
Masala Curry Powder
Red Chilli - 2 to 4 or to taste
Chana Dal (Split chick pea) – 1/2 table spoon
Peanuts – 1/2 tablespoon
Sesame seeds – 1/2 tablespoon
Coriander Seeds - 1 table spoon
Fennel Seeds – 1/2 tsp
Grated Coconut – 1 Tbsp
Oil – 1 Tsp
Tempering
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Split Urad Dal(split black lentil) - 1 tsp
Chopped Curry leaves - 1 table spoon
Method
1) Rinse and dry tindora and slice into thin strips.
2) Heat a pan and add the ingredients of the curry powder and roast till they change color and make
sure not to brown them too much.
3) After this cools down, grind them into a coarse to smooth powder. While it cools, go to step 4.
4) Heat oil, add mustard seeds once they stop spluttering add urad dal. After the urad dal slightly browns
add curry leaves and the tindora strips and add turmeric powder and salt and cover and cook till they
are tender for 10-15 minutes. The salt added to the vegetable will give out enough water for the vegetable
to cook. If not just add handful of water. In between make sure to remove the cover and stir so that all
the vegetables from top to bottom is evenly cooked.
5) Once the vegetable is cooked evenly and all the water is evaporated add the ground curry powder and
stir for 5 minutes till it is evenly coated and then switch off and serve with steaming rice or flat bread.
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