Monday, September 14, 2009

Gujarati Tindora - Ivy gourd

Tindora is eaten all over India. Growing up in a Gujarati household we ate tindora quite often. It is one of my favorite vegetables but its not always easy to find. I was craving a traditional Guju meal so I bought some the other day and decided to cook it. This is my mother's recipe, its a simple and easy dish to make which can be accompanied with dal, rice and possibly roti.

Another good thing to know is that it is has many nutrients and its great for diabetics due to its low glycemic index.

Servings: 2

approx. 1 lb of Tindora
1/2 tsp turmeric
2 tsp dhana-jeeru (mix of coriander and cumin powder, I like more masala you can put less)
red chili powder to taste
salt to taste
pinch of asafoetida (hing)
1 tbsp olive oil
coriander (optional as a garnish)

Cut tindora into halves or quarters. Heat oil on medium heat, add the hing. When the hing starts to sizzle add in the tindora. Add 1/4 cup of water, turmeric, dhana-jeeru, salt and red chili powder and allow tindora to simmer on low-medium heat with a cover. Periodically check to see if the tindora are tender if not add more water, cook until tender.