Tindli Aloo Fry is prepared using Ivy Gourd and Potatoes. This dry dish goes well Indian Bread and Raitha.
Cuisine: North Indian
Time Required: 20 Minutes
1 Cup chopped Tindli / Thondekayi / Ivy Gourd
2 Cup Peeled and Chopped Potatoes / Aloo
2 Tomatoes, Chopped finely
1 Onion, Chopped finely
6 tbsp Oil
½ tsp Mustard Seeds
1 tsp Jeera
½ tsp Turmeric Powder
2 tsp Red Chili Powder
1tsp Roasted Jeera Powder
1tsp Chaat Masala
1tsp Garam Masala
½ tsp Sugar
Coriander Leaves for Garnishing
Salt to taste
Heat 2 tbsp Oil and fry Tindli for 4 minutes. Heat 3tbsp Oil and fry Aloo until they are soft.
Keep them aside.
Heat the remaining Oil and add Mustard Seeds, Jeera, and Turmeric Powder. Add Onion and sauté for two minutes.
Add Tomato and sauté for three minutes. Add Salt, Jeera Powder, Chaat Masala, and Chili Powder. Mix well. Add 3 tbsp Water and mix and cook for another minute.
Add 2tbsp water and again cook for 10 seconds. Add the fried Tindli and Aloo and gently mix.
Add Sugar and Garam Masala and mix.
Remove to a serving dish and serve hot Tindli Aloo Fry with your choice of Indian bread.