Sour Ivy Gourd (Dondakaya)

Katta Tindora

Ingredients :

Ivy Gourd 1/4 kg

Aamchoor Powder 1 - 2 tsp

Bengal Gram Dal 1 tsp

Turmeric Powder 1/4 tsp

Red Chilly Powder 1 tsp

Coriander Powder 1/2 tsp

Salt as per taste

Oil 1 tbsp

Coriander leaves few sprigs

Preparation :

Wash and cut ivy gourd into four sections length wise, keeping one end intact.

Heat oil in a non-stick pan, add ivy gourd , salt, turmeric powder, bengal gram dal

and mix it well, put lid on it, stir it regularly (do not add water) and cook on

medium-low flame for 20- 25 mins .

See whether it is cooked or not, if not, cook it for more 5 mins.

Now sprinkle red chilly powder, coriander powder, aamchoor powder, mix

it well and keep it on low flame for a min or two.

Turn off the flame and garnish with coriander leaves.

Serve it with rice, chapathi...etc.

It takes 25-30 mins to prepare.

Tomato Egg With Fenugreek

Tomato Egg with Methi Leaves

Ingredients :

Tomatoes 1/4 kg

Eggs 4

Fenugreek Leaves 1/2 - 1 cup leaves

Onion 1 small (chopped)

Coriander powder 1/2 tsp

Red Chilly powder 1/2 tsp

Cumin Seeds few

Mustard Seeds few

Curry Leaves 5

Ginger Garlic Paste 1/4 tsp

Turmeric Powder 1/4 tsp

Salt

Oil 1 tbsp

Coriander Leaves few sprigs

Preparation :

Wash and chop tomatoes finely.

Wash and cut fenugreek leaves.

Heat oil in a non stick pan, add few seeds of mustard and cumin,

after spluttering add onion, curry leaves, ginger garlic paste and

turmeric powder.

Add fenugreek leaves and fry for 3 - 4 Min's, beat eggs in it

and cover with lid (do not mix), cook on low flame for 5 or more Min's

till it is done.

Mix it and split egg into big pieces.

Now add chopped tomatoes, red chilly powder, salt, coriander powder,

mix it well and cook on medium- low flame for 15 Min's till gravy disappears

and it is done.

Now garnish with coriander leaves.

Serve it with rice, chapati... etc.

It takes 20- 25 Min's to cook.

Makes around 4 -5 servings.