Ivy Gourd, anyone?

I could never get creative with this veggie that is Tindora (Ivy Gourd). But this quick recipe is just what I needed. Just like that quick cabbage Gujarati dish, Sambharo, this version of ivy gourd offers a fresh flavour and a crunchy texture to your Indian thali.

Also, there is something else I would like to mention here. You know the issue with the trending smoothie bowls that are made with nut pastes and nut milk, garnished with seeds, etc is that they just don’t look appealing to my tummy. I need these local recipes and follow the traditional way of cooking. That’s what I call food, and which is why you will never find those on my blog.

So, anyway, here’s how you can make this:

Wash and cut some tindora (I really don’t know what to call this as I haven’t had it in my kitchen before) length-wise. In a skillet, add some oil, a pinch of asafoetida and turmeric powder, slit green chillies, curry leaves abs of course, cumin and mustard seeds. Stir this for five seconds then add the ivy gourd to it. Now add some salt and cook this for 30 to 45 seconds, and remove from flame. Lastly, add some lemon juice and chopped coriander leaves and you’re good to go!

I like to have this salad (yes, it’s a bit cooked, but it’s salad for anyway) with my usual fare of roti and sabzi.

Let me know how you like this.

3 thoughts on “Ivy Gourd, anyone?

  1. Bhavana

    I remember making faces as a kid whenever mummy made it . After marriage tasted it as I did not want to sound very choosy 😄 .Later on learnt a version that I love having but I have had this as sabzi only . Salad is something new 🙆🏻‍♀️ Will give a try soon

    Liked by 1 person

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