Khatti Dal, Jeera Rice and Tindora Fry

Ingredients

• 500 g Tindora (Also known as Ivy Gourd or Kovakkai)
• 3 tbsp Vegetable Oil (Or any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Cumin Seeds
• 2 pcs Dried Red Chili (Broken in half)
• 10 pcs Curry Leaves (Fresh)
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Or to taste)
• 2 tbsp Fresh Grated Coconut (Optional garnish)

Instructions

1. 1

   Preparation: Wash the tindora thoroughly under running water. Pat them dry. Trim both ends and slice each one lengthwise into four long, thin pieces. Finely chop the onion and set aside.

2. 2

   Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.

3. 3

   Sauté Aromatics: Add the urad dal, cumin seeds, broken dried red chilies, and curry leaves to the pan. Sauté for about 45-60 seconds until the urad dal turns light golden and the mixture is fragrant. Be careful not to burn the dal. Stir in the hing.

4. 4

   Cook Onions: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Cook the Tindora: Add the sliced tindora, salt, and turmeric powder. Mix everything well to ensure the tindora is evenly coated. Cover the pan and cook on a medium-low flame for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. Cook until the tindora is tender.

6. 6

   Roast and Finish: Uncover the pan. Add the red chili powder and coriander powder. Mix gently to combine. Increase the flame to medium and continue to cook uncovered for another 5-7 minutes, stirring occasionally, until the tindora is well-roasted and slightly crisp at the edges.

7. 7