Tindora masala is a flavourful dry preparation stir fried along with spices. Tindora is aka tendli, kundru, toroda and ivy gourd. Tindora is loaded with number of health benefits, it is said to possess laxative properties improving bowels movements of the body. It has a potential to control blood sugar levels naturally, so its highly recommended to include tindora in a diet of the person with diabetes. One of the most important health factor tindora possess is the amount of vitamins it is loaded with. Tindora has abundant amount of vitamin C and other sets of significant vitamins such as beta carotene, vitamin A , B1 and B2 which helps to check the defence mechanism of the body. So, if you have never eaten tindora, do embrace it with your diet thinking about its health benefits and yes, once you start eating it, you will love this humble veggie alot 🙂 Tindora masala pairs up best with hot crisp pooris or phulkas and even plain parathas. This tindora masala with pooris makes a perfect lunch box menu for your family, It’s very simple to cook and flavours are just outstanding. Here’s how I do mine at home..
400 gms, tindora (ivy gourd), sliced into thin disc
2 medium tomatoes, finely chopped
1 medium onions, finely sliced
5 garlic cloves
2 green chilies ( you may adjust accordingly)
1 teaspoon, cumin seeds
1 teaspoon, coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon, turmeric
1 teaspoon garam masala powder
juice of one medium lemon
2-3 tablespoon oil
coriander leaves finely chopped as required
First, crush together garlic and green chilies in a mortar-pestle to a coarse paste
In a pan or kadhai, heat oil. Add cumin seeds and allow it to crackle.
Add onion and fry until soft and pink.
add crushed garlic-chili mixture and fry for few seconds on high heat
Add sliced tindora and chopped tomatoes, mix well. Saute on high heat for 3-4 minutes
Add coriander powder, turmeric, red chili powder, salt and mix well
Sprinkle some water, cover and simmer for 6-7 minutes or until done
Lastly, add garam masala powder, lemon juice, coriander leaves, mix well and cook for another minute.
Dish out and garnish with some more coriander leaves and serve hot with puris/phulkas, dal-rice, salad and pickle.