Name: A new version of Ivy Gourd.( Tindola). recipe by Manisha Shukla at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: Ivy gourd 150 grms.; Coconut grated 2 tbsp ( heaped).; Gram flour 1 tbsp; Chopped Coriander leaves 2 tbsp; Dhania powder 2 tsp; chilli powder 1 tsp; Garam masala 1/2 tsp; Turmeric 1/4 tsp; Roasted ground Peanuts 2 tsp; Garlic crushed 1 tsp; Sesame seeds roasted 2 tsp; Tomato finely chopped 1 ( big); Salt to taste.; Oil 3 tsp; Asafoetida and mustard seeds for seasoning.

ABOUT A new version of Ivy Gourd.( Tindola). RECIPE

Ivy gourd Steamed with dried Coconut, Gram flour, Coriander leaves, Sesame seeds, Roasted ground nuts, Dhania powder Chilli powder and other masala and seasoned with sauted Tomato. .

Ingredients Serving: 3

Ivy gourd 150 grms.
Coconut grated 2 tbsp ( heaped).
Gram flour 1 tbsp
Chopped Coriander leaves 2 tbsp
Dhania powder 2 tsp
chilli powder 1 tsp
Garam masala 1/2 tsp
Turmeric 1/4 tsp
Roasted ground Peanuts 2 tsp
Garlic crushed 1 tsp
Sesame seeds roasted 2 tsp
Tomato finely chopped 1 ( big)
Salt to taste.
Oil 3 tsp
Asafoetida and mustard seeds for seasoning.

Instructions

Wash, chop and take put Ivy gourd in metal sieve
Roast grated coconut
Let ot cool, add chopped coriander leaves, Roasted gram flour, pea nuts, Sesame seeds and all masala
Add 1 tsp oil, adjust salt. Mix Ivy gourd with all the masala mix
Pressure cook for 3 whistles or steam till cooked
Heat oil in a pan. Add asafoetida, mustard seeds, let it crackle.
Now add chopped tomato.
Cook and mix well. Sprinkle a handful of water to avoid burning.
Add cooked Ivy gourd and mix gently. Its ready to serve
Serve with chapati and kadhi.

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