Tindora Two Ways
🥒 Tindora, Giloda or Ivy Gourd is an easily available green vegetable found in Indian fruit and veg shops.
🥒 Ivy gourd is a popular vegetable in African and Asian countries. This vegetable resembles a cucumber and grows quickly as a climber.
🥒 It is known to improve metabolism, reduce the blood sugar level, and prevent conditions like diabetes. It is also very good for the heart and the nervous system.
🍽 I cook these at least once a week and try to alternate between 2 recipes.
⭐ Recipe 1
Tindora with potatoes
Ingredients
- 500 grams of chopped tindora
- 1 large potato
- 1 tablespoon Sesame seeds
- 1 tablespoon oil
- 3 tablespoons tomato puree
- Chopped coriander to garnish
- All the spices in my Spicebox. I.e. turmeric, red chilli coriander and cumin powders, Himalayan salt, mustard seeds, dried red chilli and asofoetida
Method
In a large pan, heat the oil and add the dry red chilli, asofoetida and mustard seeds.
Then add the chopped tindora and potatoes.
Add all the spices except the coriander and cumin powder and stir well.
Cover with a lid and let it cook for 10 minutes on a medium heat.
Open the lid, add the tomato puree and coriander and cumin powder.
Mix well and let it cook for a further 5 to 10 minutes at low heat.
NB. Add a little hot water if it is very dry.
Garnish with chopped coriander.
Serve hot with fresh chapattis and yoghurt.
⭐ Recipe 2
Tindora with sweetcorn
Ingredients
- 500 grams of chopped tindora
- 300 grams can of sweetcorn
- 1 tablespoon oil
- 3 tablespoons tomato puree
- Chopped coriander to garnish
- All the spices in my Spicebox. I.e. turmeric, red chilli coriander and cumin powders, Himalayan salt, mustard seeds, dried red chilli and asofoetida
Method
In a large pan, heat the oil and add the dry red chilli, asofoetida and mustard seeds.
Then add the chopped tindora.
Add all the spices except the coriander and cumin powder and stir well.
Cover with a lid and let it cook for 10 minutes on medium heat.
Next add the washed and drained sweetcorn. Cook for a further 5 minutes with the lid closed.
Open the lid, add the tomato puree and coriander and cumin powder.
Mix well and let it cook for a further 5 to 10 minutes at low heat.
Garnish with chopped coriander.
Serve hot with fresh chapattis and yoghurt.
