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Tindora With Pearl Onions And Cholay

Ok this was in my feed and it is extremely delicious and I really love this combination. It is 1 lb or 1 kg of fresh tindora otherwise known as ivy gourd and this time it is fresh, Make round sices of tindora by slicing this yummy vegetable by having it lie horizontal and cut verticlally in to these slices. Also you an use a mandolin and with the tindora facing strait up this way too but I prefer using a knife. Repeat until they are cut up.

Wash 1 cup of white chickpeas also known as Kabuli chana and place it in the instant pot and add the sliced tindora too. Add 1/2 gallon or 2 liters of water and cook unseasoned for 25 minutes on pressure cook setting and the cooker lid on sealing. Select pressure cook. Select time for 25 minutes and press start. I have the 8 qt duo crisp Instant Pot. Place diverter over the vent when cooking done then press quick relase button. Check the beans and tindoora then it should be soft. Hard beans and tindora will make you have gas and I mean badlly and difficult to digest. If they still are a little hard then you may have to repeat the process or leave it be just in case they are soft and isn’t no longer the issue.

On stovetop add 1/4 cup of peanut oil, vegetable oil, corn oil or canola oil on high heat in to either a hot wok or cast iron skillet. This will be your tarka. Add either 1 tbs of mustard oil, coconut oil or butter ghee. Add 3 curry leaves, 1 pinch each of mustard seeds, fenugreek seeds, cumin seeds, black cumin seeds, shai zeera. Let sputter and add 1 pinch of hing, 1 pinch of pink salt, 1 pinch each of red chili powder, turmeric, 1 small piece of amchur ground in a mortar and pestle with 1 pinch of black peppercorns and 1 small broken piece of cinnamon stick, 3 cloves of garlic fried until golden, 1/2 bag of pearl onions whole and fry until translucent. They also must retain their shape. Add these to the chickpeas and tindora in the instant pot. Stir and add 1 shallot chopped in to tiny pieces. Add 1 capful of either lemon or lime juice. Sprinkle with 2 pinches of desiccated coconut or frozen shreded coconut and 3 big pinches of cilantro then stir one final time and place the cover back on the instant pot and let sit for 20 minutes before consuming.

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