Tindora can be eaten raw and are a lot crunchier than cucumbers. This is a spicy Maharashtrian curry served with roti.
- Take a blender and add onion, green chillies, cumin seeds, salt and blend into smooth paste.
- Heat oil in a pan and add mustard seeds, smooth paste, turmeric powder, red chili powder and saute it.
- Add ivy gourd, cucumber, tomatoes, dry ginger powder, coriander powder and saute it.
- Add tamarind juice, water, little sugar and mix nicely, cook for 12-15 minutes.
Now sweet cucumber ivy gourd tangy curry is ready to serve.
How to make the tasty recipe procedure as follows:
- Take a blender and add onion, green chillies, cumin seeds, salt and blend into smooth paste.
- Heat oil in a pan and add mustard seeds, smooth paste, turmeric powder, red chili powder and saute it.
- Add ivy gourd, cucumber, tomatoes, dry ginger powder, coriander powder and saute it.
- Add tamarind juice, water, little sugar and mix nicely, cook for 12-15 minutes.
Now sweet cucumber ivy gourd tangy curry is ready to serve.
How to make the tasty recipe description mentioned here,Tindora can be eaten raw and are a lot crunchier than cucumbers. This is a spicy Maharashtrian curry served with roti.