Tindora Torkari

(Ivy Gourd Curry)

Serving - 4 persons

 Ingredients:

Tindora - 400 g, quartered lengthwise (as shown)

Alu/Potato - 150-200 g, small cubes (as shown)

Tomato - 1 medium (about 150 g), chopped

Green Chillies - 2, slit (optional)

Cilantro/Dhonepata - 2 tbsp, chopped

Bay Leaf/Tej Pata - 1 small

Whole Jeera/Cumin Seeds - 1/2 tsp

Ginger - 1 tsp        

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 tsp (optional)

Jeera/Cumin powder -1/2 tsp

Dhaniya/Coriander Powder - 1 tsp

Hing - a pinch

Garam Masala Powder - 1/4 tsp

Salt - To taste

White Oil - as indicated

Ghee - 1/2 tsp (optional)

Preparation:

1. Rub a pinch of salt and turmeric on potato and tindora.

2. Make masala paste = Hing + Ginger + Turmeric + Red Chilli + Cumin + Coriander powders in 4 tbsp warm water.

Cooking procedure:

1. Heat 6 tbsp white oil in a kadhai. Fry potatoes and tindora separately till they turn lightly brown  and keep aside.

2. Leave 5 tbsp oil in the kadhai and heat. May need to add oil.

3. Add jeera/cumin seeds and bay leaf and fry for 30 sec till seeds turn dark brown.

4. Add the masala paste. Fry for 2 min till oil separates. Sprinkle water if required to avoid masala sticking to the bottom of the kadhai.

5. Add tomato and fry for 2-3 minutes till it blends in with the masala.

6. Add fried potatoes and tindora and mix with masala.

7. Add 1 cup of water, salt and let come to boil.

8. Simmer till potatoes are done. Adjust the gravy as per your desire.

9. Add garam masala powder and ghee (optional) and remove from heat.

10. Garnish with green chillies and cilantro.

Serving Suggestions: