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Prep Time 15 minutesmins
Cook Time 25 minutesmins
air fryer 10 minutesmins
Total Time 50 minutesmins
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Servings 4people
Calories 250kcal
Ingredients
3cupstindora (ivy gourd)(see notes)
⅓cupcooking oil(see notes)
¼cuproasted besan (gram flour)(see notes)
½yellow onion
1teaspoonmustard seeds
1teaspooncumin seeds
1teaspoongarlic paste
1teaspoonginger paste
1teaspoonsalt
¼teaspoonturmeric powder
1teaspoonred chili powder
1teaspooncoriander powder
½teaspoonamchur powder
½cupwater
10curry leaves
Instructions
Wash and dry the ivy gourd.
Cut off both ends and slice each tindora in half lengthwise. (see notes)
Toss the prepared tindora with 2 tablespoons of the cooking oil and air fry at 400 degrees for 10 minutes. (see notes)
Use this free time to dry roast the (besan) chickpea powder and then set it aside for later.
Dice the onion and start to saute it. (see notes)
Once the onion is slightly cooked down, add the mustard and cumin seeds, and bloom the mixture for 30 seconds. (see notes)
Add the garlic and ginger paste and saute for 30 seconds.
Add in the air-fried tindora and mix well.
Mix in all the spice powders except the amchur powder along with the water, cover, and cook for 5 minutes. (see notes)
Uncover and add in the curry leaves and cook for another 5 minutes.
Add the gram flour and amchur powdfer last and cook until all the water is gone. (see notes)
Notes
Tindora - Discard any pieces that are red on the inside. Cooking oil - Use any high-heat index cooking oil, such as avocado, canola, vegetable, or sunflower (to name a few).Air frying - If you don't have an air fryer, you can bake the tindora in the oven at 400? for 30 minutes or shallow fry it in a pan.The onion - When cooking vegetables, always cook onions just until they turn translucent and are lightly brown on the edges.The whole spices - Always add the whole spices in the beginning and temper them for maximum flavor.Amchur powder - This should always be added at the end as it loses its sour flavor when cooked for too long.The gram flour—This should always be roasted before adding to any curry to eliminate its raw taste. After it's roasted, the gram flour tastes slightly nutty.