Tindora Masala Recipe

Recipe By Slurrp

Tindora Masala is a flavorful and spicy Indian dish made with tindora (ivy gourd) cooked in a rich and aromatic masala gravy. The tindora is sliced and sautéed until tender, and then simmered in a tomato-based gravy with a blend of spices. This dish is bursting with flavors and pairs well with roti, rice, or any Indian bread. It is a perfect combination of tanginess, spiciness, and earthy flavors.

4.8
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30minstotal
30m.total
Tindora Masala
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ingredients serve

Ingredients for Tindora Masala Recipe

  • 125 gram Tindora, Sliced
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Mustard Seeds
  • pinch A Pinch Of Asafoetida
  • 1/2 Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1 Tomatoes, Finely Chopped
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • as needed Chopped Coriander Leaves For Garnish

Directions: Tindora Masala Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida.
  • STEP 2.Add chopped onions and sauté until they turn golden brown.
  • STEP 3.Add ginger-garlic paste and sauté for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
  • STEP 5.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
  • STEP 6.Add the sliced tindora and mix everything together.
  • STEP 7.Cover the pan and let it cook for 10-15 minutes or until the tindora is cooked and the flavors are well combined.
  • STEP 8.Garnish with chopped coriander leaves and serve hot.

Cooking Tips

  • You can add other vegetables like potatoes or bell peppers to the masala for variation.
  • To reduce the bitterness of tindora, you can soak them in salted water for 10-15 minutes before cooking.
  • Adjust the spice levels according to your taste preferences.

Storage and Serving

  • Tindora Masala is best served hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the masala in a pan or microwave before serving.
Nutrition
value
241
calories per serving
16 g Fat6 g Protein17 g Carbs11 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    6g
  • Carbs
    17g
  • Fiber
    11g

MacroNutrients

  • Carbs
    17g
  • Protein
    6g
  • Fiber
    11g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    178mg
  • Iron
    3mg
  • Vitamin A
    659mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    160mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    67mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    86mg
  • Manganese
    < 1mg
  • Phosphorus
    129mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp