Sabji

Tindora Torkari

Name: Tindora Torkari
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Tindora - 400 g, quartered lengthwise (as shown); Alu/Potato - 150-200 g, small cubes (as shown); Tomato - 1 medium (about 150 g), chopped; Green Chillies - 2, slit (optional); Cilantro/Dhonepata - 2 tbsp, chopped; Bay Leaf/Tej Pata - 1 small; Whole Jeera/Cumin Seeds - 1/2 tsp; Ginger - 1 tsp; Turmeric - 1/2 tsp; Red Chilli powder - 1/2 tsp (optional); Jeera/Cumin powder -1/2 tsp; Dhaniya/Coriander Powder - 1 tsp; Hing - a pinch; Garam Masala Powder - 1/4 tsp; Salt - To taste; White Oil - as indicated; Ghee - 1/2 tsp (optional)

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Ivy gourd curry in light gravy - a simple everyday Bengali vegetable dish.

Tindora - 400 g, quartered lengthwise (as shown)
Alu/Potato - 150-200 g, small cubes (as shown)
Tomato - 1 medium (about 150 g), chopped
Green Chillies - 2, slit (optional)
Cilantro/Dhonepata - 2 tbsp, chopped
Bay Leaf/Tej Pata - 1 small
Whole Jeera/Cumin Seeds - 1/2 tsp
Ginger - 1 tsp
Turmeric - 1/2 tsp
Red Chilli powder - 1/2 tsp (optional)
Jeera/Cumin powder -1/2 tsp
Dhaniya/Coriander Powder - 1 tsp
Hing - a pinch
Garam Masala Powder - 1/4 tsp
Salt - To taste
White Oil - as indicated
Ghee - 1/2 tsp (optional)

Preparation

Rub a pinch of salt and turmeric on potato and Make masala paste = Hing + Ginger + Turmeric + Red

Chilli + Cumin + Coriander powders in 4 tbsp warm water.

Cooking

Heat 6 tbsp white oil in a kadhai. Fry potatoes and tindora separately till they turn lightly brown and keep aside.

Leave 5 tbsp oil in the kadhai and heat.

to add oil.

Add jeera/cumin seeds and bay leaf and fry for 30 sec till seeds turn dark brown.

Add the masala paste. Fry for 2 min till oil

Sprinkle water if required to avoid masala sticking to the bottom of the kadhai.

Add tomato and fry for 2-3 minutes till it blends in with the masala.

Add fried potatoes and tindora and mix with masala.

Add 1 cup of water, salt and let come to boil.

Simmer till potatoes are done. Adjust the gravy as per your desire.

Add garam masala powder and ghee (optional) and remove from heat.

Garnish with green chillies and cilantro.

Serving Suggestions

Serve with rice and dal.

Per serving - based on typical ingredient amounts

~139 kcal Calories

~3 g Protein

~14 g Carbs

~9 g Fat

~5 g Fiber

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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Items that help make this recipe authentic

Amul Pure Ghee (1L) Authentic Indian clarified butter

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Organic Turmeric Powder High curcumin, sourced from India

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Whole Cumin Seeds Essential spice for tempering

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Garam Masala Aromatic spice blend for curries

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