Ivy gourd sabji/tindola ni sabji/stuffed tindola/tindola nu sambhariyu

This recipe includes 3 different dishes. Each one has its own taste and way of eating.

young tindola are best for cooking. The skin is smooth and green, inside flesh is white with small seeds. Mature Ivy gourd has red/orange flesh, discard them.

Tindola nu shak use to be my brother's favourite sabji.

Ingredients:

tindola 250g

mustard seeds 1/2 teaspoon

salt to taste

red chilli powder 1 teaspoon

turmeric powder 1/2 teaspoon

dhania powder 1 teaspoon

hing-pinch

oil  2 teaspoon

sugar-1/2 teaspoon

lemon 1

coriander for garnishing

Method:

Wash, trim both ends of tindola, cut long thin slices. Take oil in a pan and heat. Add mustard seeds to splatter, add hing and add sliced tindola. Add all masala including sugar, salt and mix well. Cover lid and pour water over lid. Let tindola cook with steam produced by this water. It will take about 10-15 minutes to cook. Check and adjust seasoning as per taste. Check if they have turned soft. Turn off the heat and squeeze lemon, mix well, garnish with chopped coriander.

Serve hot with roti.

Stuffed tindola

Wash, trim both ends and make a vertical slit in each tindola to stuff masala. 

How to make masala for stuffing: besan 1 tablespoon, dhania powder 1 teaspoon, turmeric powder 1/2 teaspoon, salt as per taste, sugar 1/2 teaspoon, chopped corainder 1 teaspoon, oil 1 teaspoon, lemon 1/2, chilli powder 1 teaspoon, desicated coconut 1 teaspoon, crushed peanut 1 teaspoon. Mix well.

Stuff this masala and each tindola. Now take a pan, add oil to heat, mustard seed to splatter, add hing and add stuffed tindola and additional masala made for stuffing too. Cover and let it cook for 10-15 minutes with lid covered and water over it. Once cooked well, garnish with coriander. Serve with roti. Curd by side of roti and sabji tastes yummy.

Sambhariyu

It is half cooked and used as a side dish in gujarati dishes. it is made same way as regular sabji but cooked half only. Cabbage, carrot sambhariyo is also common and made in same manner. 

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