Tindora(Ivy Gourd) Quinoa

Happy Thanksgiving to all my readers and friends. I am sure every body would have started on their Thanksgiving menu and meal ideas already and  if you are still trying to figure out an option for the main course and which needs to be something nutritious, guilt free and something you don’t have to worry about after indulging. Then do include this high protein pseudo grain in menu.  Very easy to prepare and nutritious. Do try it out and let me know, how you liked it.

Ivy gourd(Tindora) can be found in Indian(Asian) stores and is very low in carbohydrate and in alternate medicine it is believed to regulate sugar metabolism. Looks like a small miniature cucumber and crunchy and crispy in taste.

Preparation Time – 15 Minutes

Cooking Time – 20 Minutes

Serves – 2

Ingredients





For the spice powder

Coriander seeds - 2 Tbsp

Split Channa Dal(Kadali paruppu) -1 Tbsp

Dry red chilies - 4 or as per taste

Cinnamon - 1 stick

Fennel seeds - 1 Tsp

Tamarind - 1 inch long piece

Coconut - 7 one inch pieces

Cooked Quinoa - 1 Cup

Tindora(Small gourd) – Around 12 to 15(Chopped into small pieces)

Turmeric powder - 1/2 Tsp

Salt - 1 Tsp or to taste

Coconut oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Urad dal - 1 Tsp

Peanuts - 1 Tbsp

Chopped cilantro - 1 Tbsp







Method

1) Dry roast the ingredients given under the spice powder section until fragrant and once cool enough to handle, make a coarse to fine powder and keep this aside.

2) Heat the pan, add a tsp of oil and roast the peanuts till slightly brown, remove the peanuts and then add mustard seeds. After the seeds stop spluttering add the urad dal and leave it till slightly browned.

3) Now add the Tindora pieces, add the salt and turmeric powder and saute till well cooked. Cover and cook and this will take any where between 8-10 minutes. Now add half of the spice powder saute for a second and add the quinoa. Add one more tsp of oil and mix thoroughly.

4) Garnish with toasted peanuts and chopped cilantro and serve with raita(yogurt dip) of your choice.

Note – I made this spice powder and used up half of it to prepare Eggplant Quinoa and the used the rest in this dish. So based on the quantity required, half or double the spice powder measurement.

Posted in: diabetic-maincourse, gluten-free-maincourse, main course, Quinoa