Tindora sabzi with roti
Tindora (tendli, kundru) cut into slivers and cooked slowly with mustard seeds, hing and turmeric until tender and browned at the edges, then tossed with red chilli, coriander powder and crushed roasted peanuts: the everyday sabzi of Gujarati and Maharashtrian homes, eaten with rotis and dal. In Tamil Nadu it becomes kovakkai poriyal with grated coconut, and in Andhra a crisp dondakaya fry. It has no onion, garlic or root vegetables, so a Jain home cooks it just like this.
- 45 minTime
- 42 minHands-on
- 4Portions
- 13 gprotein per portion
- 490kcal per portion
Ingredients for 4 portions
- 500 gTindora (ivy gourd), cut lengthwise into slivers
- 50 gPeanuts, unsalted
- 3 tbspRefined oil
- 1 tspMustard seeds
- 3 mlCumin, seeds
- 1 mlHing (asafoetida)
- 1 sprigCurry leaves
- 3 mlTurmeric
- to tasteSalt
- 1 tspRed chilli powder
- 1 ½ tspCoriander powder
- 1 tspJaggery, grated (optional)
- 2 tbspCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for brushing (optional)
Method
- Put the atta in a bowl and add the water little by little, kneading to a soft, smooth dough. Cover and let it rest.
- Wash the tindora, cut off both ends and cut each one lengthwise into four. Chop the coriander leaves.
- Dry-roast the peanuts in a kadai until they crackle, about 4 minutes. Let them cool, rub off the skins and crush them coarsely.
- Heat the oil in the kadai and add the mustard seeds. When they splutter, add the cumin seeds, hing and curry leaves.
- Add the tindora, turmeric and salt and mix well.
- Cover and cook on a low flame for 15–18 minutes, stirring every few minutes, until the tindora is tender and browned in spots. Sprinkle in a little water only if it sticks.
- Meanwhile, make the rotis: divide the dough into 12 balls and roll them out thin, dusting with a little atta. Cook on a hot tawa, flip when small bubbles appear, then puff them up directly over the flame. Brush with ghee and keep them wrapped in a cloth.
- Sprinkle over the red chilli powder, coriander powder and jaggery and stir-fry uncovered for 2 minutes. Toss in the crushed peanuts and coriander leaves and serve with the rotis.
