Easy Tindora Sabzi - Easy Ivy Gourd

Shilpa

Easy Tindora Sabzi - Easy Ivy Gourd

It only takes a few ingredients and minimal effort to create this Easy Tindora Sabzi - Ivy Gourd Without Onions. Fresh, healthy, and absolutely delicious side dish that you will fall in love with. Like many other fresh vegetables, ivy gourd is a great addition to any meal, to keep heavy carbs off the plate.

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Prep Time 3

Cook Time 20

Total Time 23

Servings: 4

Course: Side

Cuisine: Indian

Ingredients Equipment Method

Ingredients

390 grams tindora
2 and 1/2 tbsp oil of choice
1/2 tsp mustard seeds
1/3 tsp ground turmeric
1/3 tsp ground ginger (sonth)
1/3 tsp ground cumin (jeera powder)
1 tsp ground fennel (saunf powder)
1 tsp kashmiri chili powder
1 tsp salt
1 to 2 green chillis, small (optional)

Equipment

1 deep bottom pan

Method

Prep

Trim off and discard the stem ends of the ivy gourd. Rinse the trimmed ivy gourd, pat them dry, and set them aside. Most importantly make sure to dry them. Extra water in the cooking process can lead to the slimy factor. Slice the ivy gourd into thin strips, for example like French fries. Each ivy gourd needs to be cut into 4 strips.

Cook

In a deep bottom pan add 2 and a half tbsp oil on high heat. Once the oil is hot add in mustard seeds. When the mustard seeds splutter add in ground turmeric, ground ginger, ground cumin, ground fennel, and Kashmiri chili powder. Mix well. Add in salt and stir.
Add in the chopped tindora right after the spices and salt or else the spices will burn. Mix well so that the spices coat the tindora. Cover the pan with lid and lower heat. Cook for about 15 to 20 minutes. Check by breaking one tindora with a spatula. If it breaks easily without any effort means, it is cooked and tender. Turn off heat. Top off with 1 or 2 green chillis.
Enjoy with roti or rice.