Description:
Well Spiced Tindora Slice & Potato
Slice
Preparation:
1) Pressure cook Tindora, adding 1 Cup Water & Salt, 4 whistle on high flame.
2) Drain excess water.
3) Boil Potatoes and cut into finger slice.
4) Finely chop Cilantro.
2) Drain excess water.
3) Boil Potatoes and cut into finger slice.
4) Finely chop Cilantro.
Cooking:
1) Heat Oil on medium flame.
2) Add Mustard Seeds, when starts splutter add Turmeric Powder, Finger Slice Boiled Potatoes & salt.
3) Saute till potato slice becomes little crispy.
4) Add boiled Tindora, Salt, Red Chilli Powder,Coriander Cumin Powder and mix well.
5) Turn on low flame.
6) Cover and cook for approx 10 mins., till tender.
7) Add chopped Cilantro and mix gently.
2) Add Mustard Seeds, when starts splutter add Turmeric Powder, Finger Slice Boiled Potatoes & salt.
3) Saute till potato slice becomes little crispy.
4) Add boiled Tindora, Salt, Red Chilli Powder,Coriander Cumin Powder and mix well.
5) Turn on low flame.
6) Cover and cook for approx 10 mins., till tender.
7) Add chopped Cilantro and mix gently.
Serve For: 4 Person
Total cooking time: 25 Min.
Garnishing:
Serve hot with Deep Chapati & Pickle.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Potatoes | 5.64 Oz | |
| Potatoes | 5.64 Oz | |
| Oil | 5 Tablespoon |
|
| Indian Ivy Gourd ( Tindora ) | 11.99 Oz | |
| Indian Ivy Gourd ( Tindora ) | 11.99 Oz | |
| Mustard Seeds | 1 Teaspoon | |
| Coriander Cumin Powder | 1 Tablespoon | |
| Red Chilli Powder | 0.5 Tablespoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Chopped Cilantro | 0.25 Cup |
|
| Salt | As Required to Taste |
|
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