Tindora Sookha
A dry preparation of ivy gourd with potatoes and onions. The "sookha" (dry) style concentrates the flavors beautifully.
Cooking
Heat oil in a kadhai.
Add paanch phoron and fry for 30 sec till seeds
Add potatoes, onions and fry for 2 min on medium
Add tindora and fry for 3 minutes on medium low heat.
Add tomato, turmeric, and salt. Mix well, cover and fry on medium low heat for about 8 min till potatoes and tindora are
Water is not required for this dish.
Remove from heat.
Serving Suggestions
Serve hot with rice and dal.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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