Tindora poriyal

Serves-2

I like tindora/ivy gourd very much and I prefer it to be cut only lengthwise.This is my mom's recipe and her touch to this is by adding 'idly milaga podi'.

Ingredients:

• Tindora -1/4 kg
• Oil -2 tsp
• Mustard seeds -1/4 tsp
• Urad dhal -1/2 tsp
• Turmeric powder -1/4 tsp
• Idly milaga podi -1&1/2 tsp
• Asafoetida -A Pinch
• Salt -To taste

Idly milaga powder:

Urad dhal -1 tbsp

Channa dhal -1 tbsp

Red chilli -3 nos

Oil -1 tsp

Salt -To taste

Method:

• Roast all the ingredients except salt given under 'idly milaga powder' with oil,cool it and make it into coarse powder by adding salt.
• Wash tindora and cut them lenthwise/round in shape.
• In a pan add oil,mustard seeds.When it pops add urad dhal followed by  tindora,salt,turmeric powder, asafoetida.
• Saute for 2 mins and then add 1/2 to 1 cup of water close the pan with lid and cook in medium flame.
• When the vegetable is cooked and add idli milaga powder,mix well and serve.

Notes:

• As idli milaga powder has salt in it be cautious while adding salt to tindora.
• You can also pressure cook tindora and proceed with rest of the step.If so omit step 3.
• Instead of adding more water and cooking it closed, you can just sprinkle water little by little and cook.But time consumption will be more.
• The water should have completely dried before adding idly powder.