Serving : 2-3 Person
- 200g Tindora sliced
- 1 tbsp Oil
- 1/2 tsp Mustard (rai) Seeds
- 1/2 tsp Cumin (Jeera) Seeds
- Pinch Asofoetida (Hing)
- 1/4 tsp Turmeric (Haldi) Powder
- 1/2 tsp Coriander-Cumin (Dhani-Jeera) powder
- 1 tsp Red Chilli Powder
- Salt To Taste
Heat oil in a pan, add mustard seeds and let it crackle. Add cumin seeds and asofoetida, then add sliced and washed tindora along with rest of dry masalas. Cover the pan with lid and let it cook till tindora softens. Stir ocassionaly to prevent sticking and burning of tindora.
Remove from flame and serve hot with roti.
Keywords: Ivy, Gourd, tindola, tindora, tindori, tindoori, sabzi, subji, tondli, thendli, thendli, ghiloda