Tindora Vepudu
Tindora Vepudu is a South Indian stir-fry dish made with ivy gourd, spices, and herbs, cooked until crisp.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ivy Gourd (sliced into thin rounds) | 500 | Grams |
| Onion (medium-sized, finely chopped) | 1 | Count |
| Green Chili (slit lengthwise) | 2 | Count |
| Curry Leaves (fresh) | 1 | Bunch |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Salt (adjust to taste) | 1 | Tsp |
| Oil (vegetable or sunflower oil) | 3 | Tbsp |
| Coriander Leaves (chopped, for garnish) | 0.5 | Bunch |
Instructions
- Heat oil in a large skillet over medium heat.
- Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- Add chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
- Add sliced ivy gourd to the skillet and stir well to combine with the spices.
- Sprinkle turmeric powder, red chili powder, and salt over the ivy gourd. Mix well.
- Cover the skillet with a lid and cook on low heat for 15-20 minutes, stirring occasionally until the ivy gourd is cooked and slightly crispy.
- Remove the lid and increase the heat to medium-high. Stir-fry for another 5 minutes to achieve a crispy texture.
- Garnish with chopped coriander leaves before serving.
Kitchen equipment
Large SkilletLid For Skillet