Name: Chatpata Tindora Ka Salan recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250-300 gms. Tindora (Ivy Gourd); Dry roast & grind -; 1 tbsp. coriander seeds; 1 tbsp. urad dal (split black gram lentil); 2 tsp. garlic, chopped; 1 tsp. cumin seeds; 1 tbsp. sesame seeds; 2 tbsp. fresh grated coconut; 1 tbsp. roasted peanuts; 1 tbsp. roasted chana dal (Bengal Gram lentil); 5-6 dry red chilies, broken; 1 tsp. lime juice; For Gravy -; 3 tbsp. oil; 1 tsp. mustard seeds; 1 onion, chopped; 1-2 sprigs curry leaves; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. tomato paste; 1 tsp. sugar; 1 tsp. tamarind paste mixed with 1 cup water; 3 tbsp coriander leaves to garnish

ABOUT Chatpata Tindora Ka Salan RECIPE

This recipe is almost similar to Mirchi Ka Salan and Bagara Baingan, two other Hyderabadi delicacies which has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. The gravy is extremely delicious and has a spicy and tangy flavour. It is very much relished with plain biryani, pulao and jeera rice. In fact they go extremely well with any form of rice and Indian bread.

Ingredients Serving: 4

250-300 gms. Tindora (Ivy Gourd)
Dry roast & grind -
1 tbsp. coriander seeds
1 tbsp. urad dal (split black gram lentil)
2 tsp. garlic, chopped
1 tsp. cumin seeds
1 tbsp. sesame seeds
2 tbsp. fresh grated coconut
1 tbsp. roasted peanuts
1 tbsp. roasted chana dal (Bengal Gram lentil)
5-6 dry red chilies, broken
1 tsp. lime juice
For Gravy -
3 tbsp. oil
1 tsp. mustard seeds
1 onion, chopped
1-2 sprigs curry leaves
1 tsp. ginger-garlic paste
1/2 tsp. turmeric powder
salt to taste
1 tsp. tomato paste
1 tsp. sugar
1 tsp. tamarind paste mixed with 1 cup water
3 tbsp coriander leaves to garnish

Instructions

Make 2 slits lengthwise to all the Ivy gourds but it should remain intact at the bottom. Keep them aside.
Dry roast all the ingredients until aromatic under 'dry roast & grind', except lime juice. Set aside to cool down. Then grind into a paste by adding some water. Add lime juice and mix well. Keep aside.
Heat 1 tbsp. oil in a pan and fry the slit tindora till light brown. Drain and keep them aside. Heat remaining oil and temper with mustard seeds.
Add the onion and curry leaves. Fry till light brown. Add the ginger-garlic paste, tomato paste and turmeric powder mixed with a little water. Fry on a medium flame till the oil separates.
Now add the ground paste and fry for a minute. Add the tamarind water and salt. (Add more water according to the consistency required).
Bring it to a boil and add the fried tindoras and sugar. Cover and simmer on a medium flame till the veggies are soft and the oil separates.
Switch off the flame and garnish with coriander leaves. Serve as a side dish with plain rice, pulao, jeera rice, roti, paratha or any Indian bread.

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