Tindora , a small cucumber-like gourd also known as "Ivy gourd", is popular all over
Grated Coconut - 1/4 cup (Fresh)
Chopped Tindora - 2 cups
Channa dal -1/2 cup
Onions - 2
Green chilles and Ginger Paste - 1 tbsp
1 tsp Urad dal
1/2 tsp Mustard seeds
1/2 tsp cumin seeds
1 tsp Oil
Red chilli powder -1/2 tsp
Salt to taste
1/4 tsp Turmeric
1. Soak the channa dal in water for 1 hour.
2. Wash the tindora and chop the ends. Then cross wise, cut into thin circles. Take the chopped Tindora into a bowl or small vessel and sprinkle a little water (about a Tbsp). Place the tindora container in a pressure pan / cooker and cook till you hear two whistles. After the valve pressure is gone, remove the container. The tindora would be done not the mush way, but on a crisper side. Put the cooked tindora into a colander, to drain any water present.
3. Cut onions and set aside.
4. Heat oil in a pan. Add urad dal, cumin seeds, mustard seeds and curry leaves. Add onions and fry till they turn pink then add green chillies paste to it. Fry for a minute and add tindora pieces to it and cook for 2 minutes.
5. To that add soaked channa dal and cook till the tindora is tender and channa dal is cooked. Add turmeric powder, salt and chilli powder and let it cook for another 2 minutes and turn the stove off.Awards-
6. Serve with rice or chapati.
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