Tindora with Peanuts


Tindora / Ivy Gourd 20 app.
Roasted Peanuts 1/2 Cup
Green Chiles 2
Ginger Garlic Paste 1 tsp
Red Chilli Powder 1/2 tsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Oil 1 tsp

Method of preparation:

Wash tindora thoroughly and remove little bit of both ends and make slits vertically twice with one end of tindora still intact. Take care not to cut tindora into quarters.

Remove stems, wash and slice the green chillies.

Coarsely grind the roasted peanuts using a grinder or pestle.

Bring to boil few cups of water, add tindora and few pinches of salt.

Boil till tindora turns soft but still holding its shape.

Alternatively, steam or deep fry the tindora till soft.

Strain the tindora and keep aside.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.

Add the cooked tindora into the pan and fry till skin of tindora turn light brown.

Add ginger garlic paste and sliced green chillies.

Fry for another couple of minutes and stir in peanuts, red chilli powder and salt.

Mix everything thoroughly and occasionally scrape the bottom of the pan to avoid scorching.

Remove from heat and serve tindora with peantus over plain steamed rice.

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Posted by on Jun 29 2015 Filed under Top Kitchen, Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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