An easy to make, delicious potato and tindora (ivy gourd) recipe that can be enjoyed by itself or with any Indian flatbread – Roti, Naan, Paratha! The two main vegetables are enhanced by green chili, ginger, garlic , cilantro & a slew of spices! So delicious! Please see Ingredients & Recipe below.
Ingredients:
4 tbsp veg.oil
1 tbsp mustard seeds
1 tbsp cumin seeds
pinch of hing/asafoetida
1 large potato – cut into long strips
3 cups/350 grams Tindora/Ivy Gourd – cut into thin slices
2 cloves of garlic – chopped
1 tbsp green chili/ginger mince
1/2 tsp red chili powder
1/2 tsp crushed black pepper
1/4 tsp turmeric powder
2 tbsp cumin/coriander powder mix
salt to taste
1/2 cup chopped cilantro/coriander leaves
Method:
In a preheated non stick pan add veg.oil
Once oil is hot add mustard and cumin seeds
As soon as they start popping n crackling add hing/asafoetida
Reduce stove flame to medium then add garlic
Next add green chili/ginger mince, mix well
Now add potatoes and tindora/ivy gourd, mix well
Add remaining spices to the pan, half the cilantro leaves, mix well.
Saute for 5 to 7 minutes on md/low stove setting
Taste to ensure potatoes and tindora-ivy gourd are cooked completely
Adjust salt to taste & transfer the veggies to serving bowl/plate
Wallah! your delicious Tindora Batata Nu Shaak is ready!
Bon Appetit!
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