Dry Masala Tindora Nu Shaak

Prep Time: 10 mins Cooking Time: 20 mins Serves: 4

Ingredients:

500 grams Tindora (Ivy Gourd)

4 tbsp Peanuts

3 tbsp White Sesame Seeds

2 tbsp Desiccated Coconut

3 tbsp Papdi Gathiya

1 tbsp Kasuri Methi (Dry Fenugreek Leaves)

¼ cup Fresh Coriander Finely Chopped

1 tbsp Ginger Paste

½ tbsp Green Chilli Paste

Juice of Half a Lime

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tbsp Kashmiri Red Chilli Powder

1½ tbsp Coriander-Cumin Powder (Dhana Jiru)

¾ tsp Dal Masala Powder

1 tsp Jaggery (Gōr)

Salt to taste

4 tbsp Oil

Method:

1. Wash the tindora in water, dry them, cut off the ends, slice them lengthwise into quarters, and set aside.

2. In a pan, dry-roast the peanuts on a low flame for 2-3 minutes, then add the sesame seeds, desiccated coconut and kasuri methi, and roast for 1 minute. Remove from heat and cool.

3. Once cold, add it to a blender with the gathiya, red chilli powder, kashmiri chilli powder, coriander-cumin powder, and dal masala, and pulse to a coarse powder.

4. Add the chopped coriander, lime juice, jaggery, and pulse 4-5 times to incorporate with the spices. Then transfer to a bowl and set aside.

5. Heat the oil in a pan. Once hot, add the cumin seeds, asafoetida, ginger, and green chilli paste, and sauté for a minute. Then add the tindora, turmeric, and salt, mix well, and cook on medium-low heat for 10-12 minutes, occasionally stirring.

6. Add the prepared masala to the tindora, mix well and pour ⅛ cup of warm water. Cover and cook for another 5 minutes on low heat until the tindora's cooked.

• Garnish with coriander leaves and serve hot with rotli or puri and Gujarati kadhi.

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Dry Masala Tindora Nu Shaak | The Rasoi Recpes