I have stumbled on this delectible vegetable quite a long while back. When I first seen them, they was in the store and they were the fresh ones. I have taken them home and looked up recipies on how to make these.
This is my own recipe that is loosly based on the pins that I have pinned in pinterest. So without further ado, I am going to explain on how I made these my way. I used frozen tindora (ivy gourd) this time around. However fresh and frozen can be both used. You will need 2 lbs or 2 kilos of fresh tindora (ivy gourd) to start with.
If you are using fresh, wash them very well and cut them lengthwise in to 4 pieces. If you are using frozen, you can skip this step and use the whole bag.
I added 1/4 cup of olive oil in my pressure cooker and turned it on to high heat. I added 3 curry leaves and 1 pinch each of mustard seeds, fennel seeds, cumin seeds, hing and kalounji (black seeds). When the seeds crackle, cut 1 onion or shallot in to half moon slices and add them to the pressure cooker and caramelize them.
In a mortar and pestle add 1 pinch of coriander seeds and a small piece of broken amchur (dried mango skin) and set it aside.
Peel and cut 2 cloves of garlic and a small piece of ginger. Wash them and cut them in small pieces and set them aside. Add the contents of the mortar and pestle in to the pressure cooker, add 1 pinch of pink salt, add the chopped ginger and garlic to mortar and pestle and grind until it is a mush then add that too to the pressure cooker.
Stir and add 1 pinch of each turmeric, red chili, garam masala and either desiccated or frozen coconut. Stir again and add 1 tomato then cook until it is mushy turning the heat down to medium. With this you have to stir frequently. Add 1 green chili. Add 1/2 cup of water then close the pressure cooker and watch the safety button pop up. Let it cook for 15 minutes and turn off the heat and let the pressure escape before you open the lid.
You can tell when the safety button has lowered. By the way this is the pressure cooker lock and it is for a good reason too. 😀
You can now enjoy it with either chapati or rice.
