1 Wash the tindora and nip the tip and tail ends. Slit each ivy gourd into two, length wise and slice them into thin long strips. 2 Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds and let them splutter and turn brown. Add hing and dry red chillis and fry for a few seconds till the aroma emanates the kitchen. 3 Immediately add the sliced tindora and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes, keep sauteing so that it doesn’t burn. Now reduce to low flame, place lid, let it cook, approx 15-18 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. 4 Remove lid, and cook on low-medium flame for another 20-25 mts. The tindora should retain that, slight crunchy texture. Add amchur pwd and garam masala and combine. Turn off heat. 5 Finally, adjust the salt and serve hot with steamed rice. Prep: 40-45 mts Serves: 3-4 persons . Ingredients: 1 tsp cumin seeds pinch of asafoetida/hing/inguva 2-3 dry chillis, tear OR 1/2 tsp red chilli pwd pinch of turmeric pwd 1/2 tsp amchur pwd or 1/2 tbsp lemon juice pinch of garam masala pwd (cloves, caradamom, cinnamon) salt to taste 1 1/2 tbsps oil
