Sunday, April 11, 2010
Popularly called as 'Tindora batata nu Shaak' in Gujarati, this is a very easy sabzi to cook & delicious to eat because Tindora has a very crisp crunchy taste that is very unique to this vegetable, best cooked in a non stick pan as the pressure cooker pan version gets too mushy ...
RECIPE SERVES 2
In a non stick pan, add 2 tablespoons of oil, once its hot, add 1 teaspoon rai, pinch of hing, 2 teaspoons Garlic paste, 1 teaspoon Ginger paste, 1 teaspoon Green Chilli paste, saute for a min in hot oil
Then add 3 cups fresh cut or frozen tindora (if you are using fresh tindora, wash well in running water, cut the bottom & top tips, cut in center vertically & cut each separated part of tindora in 3 long vertical strips - 6 pieces out of 1 tindora cut vertically)
2 potatoes (same way cut in vertical pieces like french fries)
Add spices - 2 teaspoons salt (to taste), 1/8 teaspoon haldi, 4 teaspoons Red Chilli powder, 3 teaspoons Dhaanajeeru
Add 1/4 cup water & mix all the ingredients very well.
Cover the non stick pan with a lid. Half fill the lid with water.
Cook for 10 mins on little less than medium flame. Open after 10 mins, mix
Cook for another 10 mins, if you see the vegetable sticking to the bottom of the pan, add another 1/4 cup water & mix.
After 10 mins, check if its done, when u cut with a spoon or knife, the tindora & potato should be soft enough to cut immediately, thats when its completely done.
You can cook on a slightly lower flame for 5-7 more minutes if vegetable is undone. Fresh or frozen tindora have varying cooking times, so be patient till its completely cooked.
This is a dry sabzi with no gravy in it. Serve hot with chapati & yogurt, buttermilk or dal.
Prepare & enjoy !!!
Posted by falguni at 11:03 PM