Tindora sabji with Potato - Indian style stir-fry
A delicious tindora stir-fry recipe with potato. It is a great meal option for Diabetics, children, pregnancy, and during menopause. This recipe is easy to make and quick to turn around.
Servings: 4 people
Cost: $5
Equipment
- Cast Iron Pan
Ingredients
- 400 g Tindora Salt to taste1 teaspoon Turmeric1 teaspoon Coriander PowderA couple of Coriander leaves – finely chopped (for garnishing in the end)2-3 tablespoons Mustard Oil1 teaspoon Mustard seeds
- 2 Medium Potatoes Cut thin along the length
- 2 Garlic Cloves optional
- 1 Medium Onion finely chopped (optional but recommended)
- 2 tsp Rock Salt To Taste
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Seeds Powder
- 2 tbsp Mustard Oil Or any other pure unrefined oil
- 1½ tsp Mustard Seeds
- 2 Twig of Coriander leaves for garnishing (optional)
Instructions
- Wash and cut the Tindora along the length. Each piece of the gourd should be cut into 4 long pieces.
- Cut the potatoes thin along the length - almost same size as that of the gourd.
- Heat a pan. Add Mustard Oil.
- Once the oil is a little hot, add the mustard seeds.
- Let the seeds splutter and then add onions and garlic till they turn golden brown.
- Add salt, Tindora, and potatoes. Keep stirring for 2-3 mins.
- Now cover and keep the heat low.
- After 5 mins add turmeric powder and coriander powder. Mix well and cover again.
- Let the mix cook on low heat for 10-15 mins till the vegetable is mashed/softened.
- Keep stirring in between.
- Garnish with coriander leaves and serve with chapati, parantha, or rice.
- Enjoy with your meal!
Notes
While cooking tindora in the pan and after adding the spice powders, keep the flame at low. This is because, the powders tend to stick to the bottom of the pan and start getting burnt. So, either keep mixing or add 1 tbsp water to avoid this.