Monday, January 24, 2011

Tindora-Bataka nu Shaak

A simple stir fry from my MIL's kitchen.

Tindora Bataka nu Shaak
Ivygourds with potatoes
2 cups tindora/tondli/tendli/ivygourds, ends removed, sliced vertically
2 small potatoes, peeled, sliced vertically
 1 tsp mild chili powder
1/2 tsp dhana-jiru/coriander-cumin powder
1/2 tsp sugar
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asaofetida
1/2 tsp turmeric powder
6-7 garlic cloves, peeled, siced vertically

1. Steam tindora and potatoes in a pressure cooker. Take care not to overcook the veggies.
2. Heat oil in a saucepan. Add the ingredients for tempering.
3. Saute till garlic appears crispy but not burnt.
4. Add mild chili powder, coriander-cumin powder, salt, sugar.
5. Add veggies along with cooking liquid.
6. Cook for 7 minutes till all the liquid evaporates.
7. Serve hot with rotlies.

Note -
1. You can also cook the veggies in the saucepan itself instead of the pressure cooker. It will take more time. Add water and cover with a lid to cook.


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