Sunday, September 4, 2011

Tindora-Paatra nu Shaak

Addition of paatra to the daily, ho-hum shaak certainly makes it droolworthy. Try this unusual combo once, and you will get my point.

Tindora - Paatra nu Shaak
Ivygourd Stir fry
2 cups sliced tondli/tendli/tindora/ivygourds
1 log premade/readymade paatra/aluvadi - chopped to bite sized pieces
1/2 tsp jaggery
2 tsp coriander-cumin powder/dhaana jiru
1/2 tsp mild chili powder
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp sesame seeds
1 tbsp ginger-green chili paste

1. Heat oil in a saucepan. Add the ingredients for tempering.
2. As they splutter, add sliced tindora. Saute for 5 minutes.
3. Add 1/4 cup water. Cover and let it cook.
4. Add jaggery, chili powder, coriander-cumin powder.
5. Add more water if it is too dry.
6. Now add paatra pieces and salt to taste.
7. Simmer for 10 minutes.

Note -
1. Though paatra has salt in it, the shaak will need some more salt.
2. This recipe can also be made with parwar

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