{"id":15,"date":"2012-02-26T00:00:35","date_gmt":"2012-02-26T08:00:35","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=15"},"modified":"2012-07-15T16:26:27","modified_gmt":"2012-07-15T23:26:27","slug":"gujarati-tindora","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/gujarati-tindora\/","title":{"rendered":"Gujarati Tindora"},"content":{"rendered":"
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So Tejas brought home tindora last week. It is also called ivy gourd and a lot of other names I can\u2019t remember right now. I absolutely love this vegetable. \u00a0He taught me a very simple method using just chili powder and turmeric, which is delicious, but I was in the mood for something a little sweet. I decided to make this Gujarati dal that my mother in law taught me and decided to try and find a tindora recipe could accompany it. I found a Gujarati version of tindora on\u00a0Archana\u2019s Kitchen<\/a>\u00a0and modified it here.<\/p>\n

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3-4 cups of tindora
\n1 tablespoon oil
\nsalt to taste
\n\u00bd teaspoon turmeric
\n\u00bd teaspoon chili powder
\n\u00bd coriander powder
\n1 teaspoon oil
\n1 teaspoon amchur powder (mango powder)
\n1 small ball of jaggery
\n\u00bd teaspoon mustard seed
\n\u00bd teaspoon jeera (cumin)
\n4-5 curry leaves<\/p>\n

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  1. Slice tindora lengthwise into quarters.<\/li>\n
  2. Heat oil in pan on high heat, add tindora, and stir constantly for a few minutes to get it started.<\/li>\n
  3. Lower heat to medium low, add salt and cook covered until tender stirring occasionally. Be careful, it can burn pretty easily.<\/li>\n
  4. Add turmeric, chili powder, coriander, amchur and jaggery.<\/li>\n
  5. For the tadka, heat the teaspoon of oil and add the mustard seeds, then the jeera, then the curry leaves.<\/li>\n
  6. Add to the tindora, stir and let the flavors meld a bit.<\/li>\n<\/ol>\n

    A few notes about this recipe:<\/p>\n