Vegan Tindora Masala Curry | Ivy Gourd in Peanut and Coconut Curry
Monsoon Spice
Monsoon Spice
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Ingredients

  • 15-20 mins Cooking Time: 25–30 mins Recipe Level: Easy/Beginner to Intermediate
  • 5-6 People Shelf Life
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  • Ingredients
  • 250 gms Tindora/Tondekayi/Ivy Gourd
  • 1½ tsp Ginger-Garlic Paste
  • 1-1½ tsp Jaggery
  • 1 small gooseberry sized Tamarind Pulp
  • ¼ tsp Haldi/Turmeric Powder
  • Salt to taste
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  • For Masala Paste
  • ¼ cup Peanuts
  • ¼ cup sliced Kopra/Kobbari/Dried Coconut (Read notes)
  • 2 tbsp White or Brown Sesame Seeds
  • 1 medium Onion, thinly sliced
  • 2-4 Green Chillies (Adjust as per taste)
  • ¼ loosely packed cup Mint Leaves
  • 1 small gooseberry sized Tamarind Pulp
  • 1 tbsp Oil
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  • For Tadka/Tempering
  • 1 tsp Mustard Seeds
  • 1 tsp Jeera/Cumin Seeds
  • 1-2 Dry Red Chillies
  • 1-2 sprigs Curry Leaves
  • A generous pinch of Hing/Asafoetida
  • ½ tbsp. Oil

Instructions

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