Tindora Subji
Tindora also known as Ivy gourd or baby watermelon is cooked with onions and freshly roasted spices. Its the everyday food staple that is difficult to find in any restaurants.
Servings: 2 servings
Ingredients
Blend
- 1 onion thinly sliced and divided
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 whole red chilies
- 300-400 grams tindora chopped lengthwise
- 3 tbsp oil divided
- 1 tsp cumin seeds
- Pinch of asafetida
- salt to taste
- ½ tsp turmeric powder
- 1 tsp garam masala
- Cilantro for garnish
Instructions
- Pre heat a pan, add 1 tbsp oil once the pan is hot, add coriander seeds, cumin seeds and whole chilies, half of the onions and sauté it until everything is slightly cooked and browned, onions are translucent.
- Turn it off from the heat and let it cool down before blending it. Use as little water as you can use while blending.
- In the same pan, heat some oil.
- Once the oil is hot, add cumin seeds. Let them splutter.
- Add asafetida, followed by the other half onions. Sauté them for few seconds and then add in the sliced ivy gourd. Add salt to taste.
- Let it cook until it softens up for about 5-7 minutes. If the pan has a lid, you can cover it to speed up the cooking process. Open the lid, every few minutes to stir.
- Once it looks like ivy gourd is cooked, add the blended mix and toss everything well. Add turmeric powder and garam masala.
- Stir and let it cook for another few minutes.
- Garnish with cilantro.
- As this subji is dry without any sauce. It pairs well with kadhi, or dal, rice and rotis. I love it with some mango pulp (aam raas) and rotlis.
Notes
- Trim the ends while slicing it.
- Look for the ones which are green in color, thinner and longer. They should not have any spots or blemishes on them. That’s the sign for fresher vegetable. Often, tindora ripens fast so buy it and use it within few days of buying it. If the inside is red, we prefer not to consume it. It should be light green to white in color from inside.