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instant pot tindora and aloo
Shilpa

Tindora Aloo Sabzi - Instant Pot Ivy Gourd and Potatoes

This dish is satisfying, ultra-simple, refreshing, has a nice kick of heat without all the heavy fried flavors. Cooked in the instant pot ivy gourd shines in this dish as a summer vegetable and has a wonderful seared flavor without getting gooey.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 25 ivy gourd (tendli/tindora) (2 cups whole ivy gourd)
  • 1 medium yukon gold potato (1 cup chopped)
  • 3 tbsp oil of choice
  • 1/2 tsp  mustard seeds   (rai)
  • 1/4 tsp asafoetida  (heeng)
  • 1/3 tsp ground turmeric    (haldi)
  • 1/2 tbsp  ground coriander     (dhaniya powder)
  • 1/4 tsp ground cumin    (jeera powder)
  • 3/4 tsp salt
  • 1 tsp kashmiri chili powder
  • 1/4 cup water
  • 2 Serrano peppers (small) slit lengthwise but still intact (optional)
  • 9 curry leaves

Equipment

  • Instant Pot

Method
 

Prep
  1. Trim off and discard the stem ends of the ivy gourd. Rinse the trimmed ivy gourd, pat them dry, and set them aside. Be sure to dry them, extra water in the cooking process can lead to the slimy factor. Rinse and peel the potatoes. Slice the potatoes and the ivy gourd into thin strips..think French fries. Each ivy gourd needs to be cut into 4 strips. The potatoes need to be cut into strips too, but slightly thicker than the ivy gourd.
  2. Slit the Serrano peppers but keep them still intact.
Cook
  1. Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add mustard seeds and asafoetida.
  2. When the mustard seeds splutter, add ground turmeric, ground coriander, ground cumin, salt, kashmiri chili powder and water together. Give it a good stir.
  3. Add the chopped potatoes, ivy gourd, serrano peppers, and curry leaves. Give it a good stir.
  4. Press cancel. Secure the lid on and select manual/high pressure for 10 minutes. When done quick release the pressure. 
  5. Transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).

Notes

  • On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5.
  • If you cannot handle heat, I would recommend eliminating the Serrano peppers or reducing them to 1 instead of 2.
  • If you like your tindora crunchy then please reduce the manual/pressure time to 7 minutes instead of 10 minutes. I personally like the potatoes and tindora to be soft but some people prefer a bite to it. It's really a personal preference.