Gujarati Style Indian Ivy Gourd with Potatoes (Tindora Batata nu Shaak)

Indian Vegetarian Main Course Special

Gujarati Cuisine
Gujarati Style Indian Ivy Gourd with Potatoes (Tindora Batata nu Shaak)

Serves 2

International Names:
English: Indian Ivy Gourd, Baby Watermelon, Gentleman’s Toes, Little Gourd

Thai- Tam Lueng

Bengali: Toruli
Gujarati: Ghiloda

Hindi: Kundru/Tindora

Kannada: Tondekai
Konkani: Tendli
Marathi: Tondli

Odiya: Kunduri/Toroda

Punjabi: Kundru 
Tamil: Kovakkai/Thondaka

Telugu: Dondakaya

Ingredients:

Fresh Tindora- 150 Grams or 2.5 Cups if using Frozen ones

Potatoes- 1 Medium or 2 Small

Onions- 1 Medium, Finely Sliced  

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Rai- 1 Tsp.
Hing- a Pinch 
Fresh Garlic-Ginger Paste- 2 Tsp.
Green Chillies- 2 Slit & Cut or if in Paste form use 1/2 Tsp. depending on Spiciness

For Dry Spice Mix:
mix of Dhania & Jeera Powder- 1 Tsp.
Turmeric Powder (Haldi)- 1/4 Tsp.  
Kashmiri Red Chilli Powder- 1 Tsp.
Red Chilli Powder- 1 Tsp.
Salt- to Taste

Method:

Wash with Water, Clean, Pat Dry & Trim the Bottom & Top part

Halve the whole Tindora in Vertical direction, Cut each Half into 3/4 Long Strips (depending on the thickness of the Tindora)

 Wash with Water, Clean, Pat Dry, Peel & Cut the Potato in Long Strips like French Fries

 Mix Tindora with Salt & Rub well on all the Pieces

 Microwave for few Minutes or about 5-6 Minutes till they lose some water & become little Dry

In a Non-Stick Kadhai, Heat Oil, Add Rai, Hing, Garlic-Ginger Paste, Green Chilli & Sauté on Medium Flame till Onions turn Translucent

Add Tindora & Potatoes along with the Dry Spices (Dhania-Jeera Powder, Haldi, Kashmiri Red Chilli & Red Chilli Powder, Salt), about 1/4 Cup Water, Mix, Cover & let them cook on Low Flame 

Cook for about 7-8 Minutes on Low-Medium Flame post which if cooked on Medium Flame uncovered for about 5-7 Minutes, this Preparation will be Crispy & Dry

Perfect for a Gujarati Meal with Rotlis, Dal, Curd or Spiced Gujarati Buttermilk (Chaas), Papad!

Tips:



The Ghiloda used here are the Striped variety from the Supermarket Spencer's
These Striped could be mistaken for Parwal if not looked properly so do some work there, so take few tips off the Ghiloda to check if they are what you thought them to be :P!!!!



Prepare the Tindora easily by following the Tip mentioned above
it has been passed down by one of Mother's Best Friends, Anupama Kopakka, whom I want ot acknowledge in every Tindora Recipe I make & Dedicate it to!

Ayurveda experts suggests that Tendli is great for Kapha Balance as it helps purify Blood Tissue, regulates Blood Sugar levels, enhances Digestion, stimulates Liver

Tendli has Beta Carotene, Vitamins A, B1, B2, and C as well as Minerals like Calcium, Copper, Iron, Phosphorous, and Potassium

For some reason, Tindora or Dondakaya was not brought much in Pavan's Home because of a age old Belief that the Brain gets slow & its abilities would be hampered (how true it is haven't found yet) but love its taste so once in a while we do make it!



Feel free to share your views & do let us know how this one turned out :)