Tindora Subzi/ Tendli Upkari/Ivy Gourd Stir Fry

One of the well loved vegetable in our house (just after potatoes) is Ivy Gourd/Tindora. Along with Tindora Rice, Tindora Coconut Curry, this is one dish that I make often when we have Tindora at home.

I keep this very simple by adding only the basic seasonings; no complex curry powders or masala powders etc for this curry. I love it when the flavor of the Tindora shines through and is not masked by complicated ingredients.  Adding onion to this is optional. I add it as onions add moistness to the tindora and also prevents it from sticking to the bottom of the pan while cooking. 

The only time consuming part is the prep work which involves chopping of the Tindora. At times I chop the Tindora the night before while watching TV or while talking to family/ friends. If you can pass off that chore to somebody else like the husband then even better; anything that keeps you off of the long chopping process. 🙂

Serves: 3-4

Ingredients:

  • 250 gms /1/4 kg Tindora/ Kundru/Tendli/Ivy Gourds
  • 1 medium onion chopped
  • 1-2 tsp red chilli powder [substitute with green chillies]
  • ½ tsp turmeric powder
  • 1 tsp mustard seeds
  • 2 tsp urad daal
  • 3-4 curry leaves
  • 1 tsp cumin seeds/jeera
  • Oil
  • A pinch asafetida/hing
  • Salt to taste
  • Chopped coriander leaves (garnish)
  • ¼ cup shredded coconut (optional) 

Method: 

  • Wash the Tindora and remove the tip and the tail end of the vegetable. Chop it into two lengthwise and then further cut them into thin long stips. Note: Some prefer to chop in thin circles and that is fine too.
  • Take a big flat bottom pan; heat about 1 Tbsp of oil. Add mustard seeds and let it splutter.
  • Add the curry leaves, jeera/cumin seeds, asafetida and mix.Add the urad daal and fry until it turns light brown.
  • Add the chopped onions and sauté until it lightly softens. (No need to cook for a long time as it cooks more after the Tindora is added).
  • Add the chopped Tindora/ Ivy gourd and stir until it mixes with the onions and seasoning.
  • Stir in between making sure it does not stick to the bottom.
  • Add salt, turmeric, and red chilli powder and mix well. Sprinkle little water in intervals to avoid sticking to bottom and speeding the cooking process. (Do not add too much water).
  • Add more oil if necessary. Cover with lid and let it cook on simmer, stir in between.
  • Switch off when the Tindora are cooked (has bite to it, but not over cooked)
  • Finally add chopped coriander for garnish and shredded coconut and mix again.
  • Serve hot with rice/rotis.

Cabbage Coconut Curry/ Cabbage Kootu

I vaguely remember eating this daal curry at a friend’s place years ago. Her mom had made this for lunch, and she had served it very lovingly. This recipe was new to me then and I recall having taken generous serving of this yummy curry.

In Konkani cuisine we have quite a few varieties of daal curries, but they use red chillies for making the coconut masala while this uses green. I had made a mental note of the recipe and now I make it often though substituting cabbage with vegetable I have on hand. 

This recipe well suits our hectic evening schedules. Trying to get the kiddos homework done, or driving him around for his activity we have a busy schedule right until the kiddo finishes dinner and hits the bed. I love the fact that this fits the bill of being both healthy and delicious. . This can be prepared in about 20 minutes provided the daal and vegetables are already cooked. 

This is a good way to add vegetables for people/ kids who do not like it. The guys in the house are not too fond of cabbage in the form of dry curry and so I look for ways of sneaking in this vegetable. Cabbage chutney is another novel idea as it camouflages its taste and texture.

 

Ingredients:

  • 1.5 cups chopped cabbage
  • ½ cup Toor Daal/moong daal
  • 2 red chillies (broken)
  • 5-6 curry leaves
  • Oil
  • 1 tsp mustard seeds

 

To grind 

  • ½ cup shredded coconut (fresh/frozen)
  • Salt to taste
  • 2-3 green chillies
  • 2 pinches turmeric
  • 2 tsp Cumin seeds

Method:

  • Pressure cook the cabbage and toor daal in sufficient amount of water. Keep aside to cool.
  • Meanwhile grind the coconut, salt, green chillies, turmeric, cumin seeds (raw) along with water to a fine paste.
  • Take heavy bottom pan/kadhai heat oil and then splutter the mustard seeds, add cumin seeds. Next add curry leaves and broken red chilies.
  • Mix in the coconut paste and stir until the raw taste of coconut is gone.
  • Add the cooked daal and cabbage, salt, stirring occasionally.
  •  Boil for a while and then cover with lid and simmer.
  • Finally garnish with chopped coriander leaves.

 

Methi Besan Sabji

Around this time of the year (Fall/winter) we get good and fresh methi/fenugreek leaves, dill in the groceries and I make good use of that. I am not too fond of the frozen fenugreek leaves, as I feel that they do not have the same flavor and so I look forward for the arrival of the fresh ones. 

Few people I know do not like the intense or bitter cooked taste of the methi, but fortunately we love it at home and so I get an opportunity to try different recipes with it.

This methi besan sabji was one of my favorites and that which my mom used to make often when we were kids. I love the simplicity of this dish, with just basic ingredients yet has a flavorful taste. 

Here are some recipes using Methi that I have blogged earlier: 

This might be a little dry for chapathis (unless you serve it with a salad or raita), but tastes good with yogurt rice.

Ingredients

  • 3/4 cup gram flour/besan
  • 10-15 spring onion stalks (chopped)
  • 1 small bunch Methi/fenugreek leaves
  • 1 onion (chopped)
  • 3-4 green chillies
  • ¼ tsp turmeric
  • Salt to taste 

Seasoning/ Tadka:

  • 1 tsp Mustard seeds
  • 1/2 tsp grated ginger
  • 2-3 garlic pods (grated)
  • 4-5 Curry leaves
  • oil

    Method:

  • Dry roast the besan flour on medium flame until it toasts and turns light brown. Keep aside.
  • Wash the methi thoroughly, cut and discard the thick stems. Retain only the leaves and the thin/soft stems. Chop finely.
  • Heat oil in a pan and add mustard seeds, asafetida, curry leaves. After the seeds splutter, add ginger garlic, mix well, and then add the slit green chillies andchopped onions.
  • When the onions are nearly cooked, add the chopped methi leaves, chopped spring onions and keep stirring until the raw small of methi is gone.
  • Add the roasted besan, salt and stir well. Be careful as the besan sticks to the bottom.
  • Keep stirring in between until the besan blends and cooks.  ( I do not cover the lid for this sabji).