Make the tindora sabji at home with flavorful Indian spices – a wholesome vegetarian delight. From the first sizzle in the pan to the final garnish of fresh coriander leaves, every step is a celebration of Indian taste and tradition.

Ingredients:

• 500g Ivy gourd (Tindora), washed and sliced
• 1-2 Potatoes, washed, peeled, and sliced
• 3 1/2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon cumin-coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

• Preparation (10 minutes):
  • Wash the Ivy gourd thoroughly and slice them into thin slices.
  • Wash, peel, and slice the potatoes into thin slices.

• Cooking (20 minutes):
  • Heat oil in a pan/wok over medium heat. Add mustard seeds. Allow them to splutter.
  • Toss in the sliced Ivy gourd and cook for 8-10 minutes, stirring occasionally.
  • Now, add turmeric powder, red chili powder, cumin-coriander powder, and salt to taste. Mix well.
  • Cover and cook it for a while until they are tender but not mushy.
  • Garnish with fresh coriander leaves.

• Serve:
  • Tindora Sabji is ready to be served! It pairs well with chapati.

Cooking Time: 20 minutes

Preparation Time: 10 minutes

Serves: 4 People

Enjoy your homemade Tindora Sabji!