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Ivy Gourd Recipe

Ivy Gourd Recipe

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Ivy Gourd Recipe. If you have added tamarind while grinding the masala paste, then do not add tomatoes. Crunchy bites of tendli tossed in a freshly ground home made masala is what adds zing to this dish.

Tindora Fry Recipe Fried Tendli Ivy Gourd VegeCravings
Tindora Fry Recipe Fried Tendli Ivy Gourd VegeCravings from vegecravings.com

Fry and cook for 15 minutes, keep it covered to let the gourd cook. Add the chopped ivy gourds, salt, and fry them in low heat with the lid open, while stirring occasionally. Ivy gourd recipes (291) easy ivy gourd fry ivy gourd thinly sliced • ginger garlic paste • cumin powder • coriander powder • oil • asafoetida or hing • crushed coriander seeds • chopped coriander leaves

Cook In Low Flame Till It Becomes Tender.

Ivy gourd is also known as “tindora” in hindi and “tendli” in marathi languages. If you have added tamarind while grinding the masala paste, then do not add tomatoes. Ivy gourd is called as dondakaya in telugu, kovakai in tamil, tondekayi in kannada, tindora in gujarati and tendli in marati.

Here It Has Been Made Slightly Nourishing By The Addition Of Tendli And Brown Rice By Way Of Healthy Masala Brown Rice.

Heat oil in a small pressure cooker and splutter the mustard seeds, cumin seeds, fennel seeds and curry leaves. Chop the tendli or ivy gourd lengthwise. It also goes well with a chapati or a prantha.

Now Add The Coarsely Ground Masala Paste.

Archana's kitchen on wednesday, 18 july 2018 10:00 Wash the ivy gourd, trim the edges and cut it into half lengthwise. Tomatoes are used as a substitute for tamarind.

Mangalorean Kadle Manoli Recipe Is A Divine Combination Of Black Chickpeas And Ivy Gourd Also Known As.

So this kovakkai poriyal can also be called as ivy gourd stir. 2 heat oil in a cooking vessel. Add the gourds, turmeric, chilli powder and salt.

Take A Pan And Add Some Oil In It, Bring It To Heat.

Add the dried red chili , urad dal, chana dal and coriander seeds and fry for 5 minutes. It is meant to be made in small batches and refrigerated when not being used. Add curry leaves, and ivy gourd.

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