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Ivy Gourd Stir Fry/ Tindora Subzi

Swati
Healthy and Nutritious Tindora or Ivy Gourd, cooked in Indian spices, served as side dish for everyday meals.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Main, Side Dish
Cuisine Indian
Servings 4

Equipment

  • Pan/Kadhai
  • Ladle
  • Knife

Ingredients
  

  • 1 cup Ivy Gourd/Tindora
  • 1 tsp Cumin Seeds/Jeera
  • 2 tsp Dhaniya/Coriander Powder
  • 1/2 tsp Turmeric Powder
  • ½-1 tsp Red Chilli Powder
  • 1 tsp Saunf/Fennel seeds
  • 2 tbsp Any Good Vegetable Oil
  • Salt to taste

Instructions
 

  • Wash the vegetable well in water.Cut length wise. You can cut small roundels also.
  • In a pan or kadhai, heat oil, add cumin seeds . When seeds crackle add the cut vegetable and fry it on high flame for 1-2 minutes.
  • Add masala powders (coriander powder, red chilli powder and turmeric powder). I also like to add a tsp of fennel seeds to it, it enhances the taste.
  • Sprinkle some water(1-2 tbsp) if you feel the pan is too hot, lower the flame and cover the pan and cook vegetable till it starts to get soft. Keep it on the crunchy side. It tastes better than when cooked till soft.
  • Serve with hot chapatis or dal rice combo.
Keyword Gluten-free, no-onion no-garlic recipe, Tendili Subzi, Vegan
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