Ivy Gourd Tindori Stir-Fry
Complexity: 2/5
Ingredients
- 1 pound ivy gourd, trimmed and cut into 1/2-inch thick slices
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro leaves
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and cook until they start to sizzle about 10 seconds.
- Add the ivy gourd and cook, stirring occasionally, until it is softened and tender, about 5 minutes.
- Add turmeric powder, red chilli powder, coriander powder, and garam masala powder. Stir to coat the ivy gourd evenly.
- Cook for another 1-2 minutes, or until the spices are fragrant.
- Season with salt to taste.
- Serve hot, garnished with cilantro leaves.
Tips
- For a spicier dish, add more red chilli powder.
- To make a vegan dish, use vegetable oil instead of ghee.
- If you don't have ivy gourd, you can substitute another type of gourd, such as zucchini or yellow squash.
Variations
- To add more flavour to the dish, you can add a pinch of hing (asafoetida) and/or a teaspoon of grated ginger and garlic.
- You can also add other vegetables to the stir-fry, such as onions, tomatoes, or potatoes.
- To make a curry, add a cup of coconut milk or yoghurt to the stir-fry and simmer until the sauce has thickened.
Serving Suggestions
- Ivy gourd tindori can be served as a main course or side dish. It is typically served with rice or roti (Indian flatbread). You can also serve it with a yoghurt dip or chutney.
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