Bharwa Tindora/Tendil or Stuffed Ivy Gourd is easy yet delicious way to cook Ivy Gourd or Tindora/Tendil or kundru or Kovaikai where split tindora is stuffed with mix of aromatic spices and cooked until tender. I find simple bharwan recipes always so interesting as it's always easy and quick to prepare, taste delicious plus takes the meal to top notch. I have posted bharwan bindi, besan wali bindi which is stuffed Okra and next in times comes this very delicious bharwan kundru or tendil.
Showing posts with label Tindora. Show all posts
Showing posts with label Tindora. Show all posts
Tindora (Ivy Gourd) Chana Dal | Dal Recipes
Tindora Chana Dal, Ivy Gourd Chana Dal or Kundru dal is easy dal recipe and works as great side dish with steamed rice, jeera rice, roti, paratha etc and we doesn't require any other vegetables as side along with this dal. I normally add vegetables in dal and make a side vegetables too but when rush these dals are really good option specially on week days.
Tindora Pulao | Ivy Gourd Pilaf Recipe
We all love one pot meal, don't we? I know most of you going to say yes. So here is another easy and different pulao withTinora/Ivy gourd/Kundru using our very own pressure cooker. If I don't have enough of tindora in hand to make a curry by itself then I do either dal, or pair it up with anything else like I did with badi sabzi or sometimes I do this pulao - easy, quick and delicious done in less than 30 minutes for me it's a perfect for weekend when I don't feel like cooking much which is happening too much these days! For dinner or lunch box it's a great option too. And before moving on to the recipe - Wishing All Happy Chinese New Year, may the year of Snack be more joyful. Gong Xi Fa Cai
Ingredients for Tindora (Kundru) Pulao
Rice - 1 1/2 Cup [ I used Sona Masuri]Ivy Gourd/Tindora/Kundru - 1 Cup [sliced]
Onion - 1
Green Chilli - 3
Minced Ginger-Garlic - 1/2 tbsp [or used ginger-garlic paste]
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Briyani Masala/Garam Masala- 1/2 tsp
Salt - to taste
Water - 2 1/2 Cups
Cilantro - 1 tbsp chopped
For Tempering
Oil - 2 tbsp
Bayleaf - 1
Cinnamon - 1/2" piece
Mace - 1 small piece
Star Anise - 1
Cloves - 2
Shahi Jeera - 1 tsp [or use cumin seeds]
For Garnish [optional]
Granted Coconut - 2 tbsp
Cilantro Chopped - 2 tbsp
Method:
1. Wash and Soak rice in water for 20 minutes or until needed. [I normally soak rice first then do cuttings and start preparing pulao]
2. Chop onion, slice green chilli. Cut both edges of tindora and slice in roundels or cut it into 4 pieces.
3. Heat oil in pressure cooker add all the ingredients under 'for temper' and saute until jeera cracks. Add minced ginger-garlic and saute until golden brown.
4. Add onion, chilli and cook until onion becomes soft.
5. Add ivy gourd and saute for 3 minutes. Add red chilli and turmeric powder and saute for a minute.
6 Now add rice and saute for 2 minutes. Add water, salt, briyani masala or garam masala, cilantro and mix well. Close cover and pressure cook for 2 whistles.
7. Once pressure released gently mix rice with fork and garnish with cilantro and coconut.
Serve warm with any raita of your choice, pickle etc.
Have a nice day ~~
Kundru Aur Badi Sabzi
Now that Diwali is also finished back to usual routine and guess it must be same with most of you too. After all those diwali sweets, snacks and heavy cooking let’s get back to something easy and quick. As I said in my Tindora Dal post, I try to find new ways of cooking kundru/tindora and this recipe is one such try. Pair together tindora and small badi, badi or wadi or wadiyan is sun dried lentil dumplings and popular all over India with different names. My in-laws makes so many different kind of badi (as we call it), wadiyan is makes a great combination with just anything and everything. More on badi perhaps in a later post and I will try to post too how it’s made too, now back to our simple sabzi of the day.
Ingredients:
Tindora/Kundru - 1 Cup [sliced]
Badi/Wadi - 1/4 Cup
Onion - 1
Tomato - 1
Green Chilies - 2
Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/4 tsp
Garlic Minced - 1 tsp
Red Chili Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kasoori Methi - 1 tbsp [crushed]
Water - 1/4 cup or as required
Salt - to taste
Method:
1. Wash and cut kundru in to 4 pieces. Chop onion, tomato and green chilies.
2. In a wok or pan heat oil, add cumin and fennel seeds allow to crack. Add garlic and saute, now add chopped onion and green chilli and fry until translucent. Add sliced kundru/tindora and sauté for 2 minutes.
3. Now add badi and stir gently, cook until tindora gets tender.
5. Add chopped tomatoes and cook covered until tomato gets mash. Add salt to taste and crushed kasoori methi (if using), cook for a minute.
Our simple stir fry is ready.
Notes ~
~ You can replace badi with soya chunks, cook soya chunks for 4 minutes in microwave or boil in water, squeeze water and add.
~ If you are using big size badi/vadi then you have to fry badi in hot oil and soak in warm water and then use.
Have a nice day ~~
Tindora Dal | Kundru Dal Recipe
It’s been so long I posted any dal recipe to think of it I hardly have any daal recipe in my blog it’s not that we don’t eat any dal or lentils infact that’s part of our diet everyday - day and night. It’s just that I think everyone knows how to make a dal that I don’t post it Ivy Gourd/Tindora or Kundru was introduced to me by DH, in our home we never made any thing related to kundru, we are more of patal bhaji people.
Kundru is still makes rare appearance at home simply cause it’s difficult to find good, fresh kundru in Singapore and when it does I end up making simple stir fry along with some plain dal. This time for a change I made this tindora dal and loved it. It goes well with steamed rice, you don’t really have to make any side dish along with it or a simple and quick potato fry goes well too.
Other Ivy Gourd recipe - Tindora Masala
Ingredients:
Split Green Gram/Moong Dal/Pilli Dal- 1/2 cup
Chopped Tindora/Ivy Gourd/Kundru - 1 Cup
Onion - 1 [large]
Tomato - 1 [large]
Green Chilies - 4-5
Salt - to taste
Water - as required
For Tempering
Ghee/Oil - 2 tsp
Asafoetida/Hing - a pinch
Dry Red Chili/Lal Mirch - 1
Curry leaves - 1 sprig
Cumin Seeds/Jeera - 1 tsp
Minced Garlic/Lahsun - 1 tsp
Cilantro - 2 tbsp [chopped]
Method:
1. Chop tindora, onion, tomato, chilies and pressure cook with washed dal along with enough water (around 2 cups) for 2-3 whistles. Once pressure released, mash dal slightly. Add 1/2-1 cup water if required and add salt.
2. To prepare tempering, heat oil in a small pan and add all the ingredients in order under ‘for tempering’, sauté until garlic becomes golden brown and pour over dal. Garnish with cilantro.
Serve warm with rice or roti with a dollop of ghee for that extra taste. Easy, what you say?
Variations ~
~ You can do the same with toor dal.
~ If you are using the dal later, it might thicken up so add little water and warm up.
Have a nice day ~~
Ivy Gourd ~ Tindora Masala
Today is Ivy Gourd/Coccinia grandis/Tindora/Kundru recipe a vegetable which I made for the 1st time. I rarely eaten kundru and when DH bought this and I was like what I suppose to do with this, he said just make as you make other vegetables and gave me rough idea of recipe so here I tried it and I’m so glad that I did ...this one going to be regular one for sure now and blogging this recipe for my own reference :-)
Ingredients:
Kundru/Tindora- 400gms
Onion - 1 large
Tomato - 1 larege
Ginger-garlic paste - 1/2 tbsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2tsp
Red chili powder - 2 tsp
Coriander Powder - 2tsp
Turmeric - 3/4 tsp
Garam Masala Powder - 1 tsp
Asafoetida/Hing - a pinchSalt - to taste
Oil - 2 tbsp
Method:
1. Peel, wash and chop onion and tomato, keep aside.
2. Wash and slice tindora.
3. In a pan heat oil add asafoetida , cumin and fennel seeds and allow to crack.
4. Add chopped onion n saute for a min in medium heat.
5. Add ginger-garlic paste and saute for 2 mins in medium to slow heat.
7. Now add the sliced tindora and saute for 5mins in medium to slow heat , stir in intervals
8. Add all the spcie powder and saute for 5mins in slow heat stiring in intervals
9. Add tomato,salt mix everything well and cook until tomato gets mash for about 3-4 mins in medium heat.
10. Add garam masala, mix everything well and cook for 2mins or until the tindora gets cooked. Add little water if required to cook tindora.
Enjoy the delicious simple tindora masala with roti or rice. We had with roti along with radish, carrot and lettuce salad.
Enjoy your day ...
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