It is good to have someone who has more than 30 years of experience in cooking to share some of the recipes.Tindora (Ivy gourd) is a vegetable used mainly in Asia. It has medicinal properties which is why Tindora is also used to treat breathing problems, jaundice and fever. Tindora is also rich in Beta-carotene.
Grated Coconut is used to thicken this curry and is easy to prepare. Please excuse the quality of the photos. I guess she tried to take pics in a hurry. Hope you all like the curry.
| Nutritional Information (Approx) | (per serving) | ||
| Energy | 145 | Calories | |
| Fat | 8 | % | |
| Carbohydrate | 7 | % | |
| Dietary Fiber | 44 | % | |
| Sodium | 33 | % | |
| Vitamin A | 10 | % | |
| Vitamin C | 40 | % | |
| Calcium | 10 | % | |
| Iron | 22 | % | |
| Protein | 2.6 | Grams | |
| Sugar | 2.3 | Grams | |
| Ingredients | |
| Tindora/Ivy gourd chopped | 10 |
| Grated coconut | 1 cup |
| Red chillies | 6 or 7 |
| Tamarind | size of half a lemon |
| Turmeric powder | 1/2 tsp |
| Salt | to taste |
| To Temper | |
| Coconut Oil | 1 tsp |
| Mustard seeds | 1/2 tsp |
| Garlic cloves | 10 |
Boil a pot of water and add the smashed Ivy gourds.
Cover the lid and cook till the Ivy gourds are soft.
Gather the ingredients for masala.
Roast the coconut and red chillies for 2-3 minutes under low heat.
Grind the roasted coconut, red chillies, Turmeric and tamarind to a smooth paste.
Add the ground masala to the cooked Ivy gourds. Also add salt and some water if required. Bring the mixture to boil.
Heat oil and add mustard seeds and wait till they splutter. Add garlic cloves and fry for 20-3 minutes.
Add it to the mixture and serve hot with white rice or rotis.
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