Ingredients: 1.5 cups tindora / ivy gourd, cut into thin discs 1 tbsp oil 1/4 tsp mustard seeds A few curry leaves 1/2 tsp grated jaggery / raw sugar Dry Roast one after the other: 1/2 cup grated coconut 2 tsp coriander seeds / or just use 1tsp powder 1 tsp urad dal 3-4 dry red chillies How I Made It:
- Grind together the roasted ingredients with the jaggery, tamarind and salt. Do not add water.
- Heat oil and add mustard seeds. When they pop, add the tindora pieces. Reduce flame and cook until the tindora is soft and lightly browned – about 5-10 mins. You can add a pinch of turmeric to this if you wish.
- Next, add the ground masala to the tindora and mix well. Throw in the curry leaves and cook until they come together – another 5 mins. Adjust salt. Serve warm with rice and any non-coconut based curry.
