Ingredients:
- 500g Tindli (Ivy Gourd), washed and thinly sliced
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 green chilies, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies. Cook for a minute.
- Add sliced Tindli, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Cover the pan and let the Tindli cook for about 10 minutes or until they are soft and cooked through. Stir occasionally.
- Garnish with chopped coriander leaves and serve hot with rice or roti.
- Enjoy your Tindli stir-fry!
Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!