How much cooking time?

30 min — 10 min prep, 20 min cooking.

Tindora Ka Salan

Name: Tindora Ka Salan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7 servings
Cuisine: Telangana Indian
Ingredients: 1tbsp ginger garlic paste; salt; 1tbsp sesame seeds; 1tsp coriander powder; 0.5tsp cumin powder; 2piece green chillies; 1piece onion; 1tsp Red Chilli Powder (Lal Mirch); 0.5tsp Turmeric Powder; 2tsp Jaggery; 0.25tsp methi seeds; 2tbsp Coriander Leaves; 2tbsp Mint Leaves; 250g Tindora (Ivy Gourd); 2tbsp Fresh Coconut; 0.25cup tamarind water; 1tsp Lemon; 1tbsp boiled peanuts; 1tbsp Sunflower Oil; 0.5tsp Cumin Seeds; 2piece dry red chillies; 2piece Curry Leaves; 0.5tsp Mustard Seeds (Black)

Ivy gourd (tindora) simmered in a nutty peanut-sesame-coconut gravy, tempered with mustard seeds and curry leaves, and balanced with tamarind and jaggery for a tangy-sweet finish. A popular Hyderabadi biryani accompaniment.

Time 30 min · Serves 7 · 69 kcal · Hyderabad, Telangana

Ingredients

Main

ginger garlic paste — 1 tbsp (ground)
salt (optional) (whole)
sesame seeds — 1 tbsp (whole)
coriander powder — 1 tsp (ground)
cumin powder — 0.5 tsp (ground)
green chillies — 2 piece (chopped)
onion — 1 piece (sliced)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Turmeric Powder — 0.5 tsp (ground)
Jaggery — 2 tsp (ground)
methi seeds — 0.25 tsp (whole)
Coriander Leaves — 2 tbsp (chopped)
Mint Leaves — 2 tbsp (chopped)
Tindora (Ivy Gourd) — 250 g (whole)
Fresh Coconut — 2 tbsp (grated)
tamarind water — 0.25 cup (whole)
Lemon — 1 tsp (chopped)
boiled peanuts — 1 tbsp (whole)
Sunflower Oil — 1 tbsp (whole)

Tempering

Cumin Seeds — 0.5 tsp (whole)
dry red chillies — 2 piece (whole)
Curry Leaves — 2 piece (ground)
Mustard Seeds (Black) — 0.5 tsp (whole)

Method

Dry roast the peanuts, sesame seeds and grated fresh coconut until golden and fragrant. Cool and grind to a smooth paste with a little water using a mixer grinder. Keep aside.
Wash and slit the tindora (ivy gourd) into quarters lengthwise, keeping the base intact.
Heat oil in a kadhai. Add mustard seeds and let them splutter, then add cumin seeds, dry red chillies and methi (fenugreek) seeds; saute for a minute.
Add the sliced onions and saute until golden brown.
Add the ginger-garlic paste and saute until the raw smell disappears.
Add turmeric powder, red chilli powder, cumin powder, coriander powder and green chillies; saute for a minute.
Add the slit tindora, mix to coat with the masala, cover and cook on medium-low heat, stirring occasionally, until the tindora is tender.
Stir in the ground peanut-sesame-coconut paste along with the tamarind water and jaggery. Add a little water if needed and simmer for 8-10 minutes until the gravy thickens and coats the tindora.
Add curry leaves and mint leaves, and finish with a squeeze of lemon juice.
Adjust salt, garnish with coriander leaves, and serve hot alongside biryani or steamed rice.

Common questions

How many calories in one plate of Tindora Ka Salan?: 69 kcal per plate.
How much cooking time?: 30 min — 10 min prep, 20 min cooking.

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