A typical Indian dish prepared differently all over India. This recipe is flavored the Gujarati style by adding dry mando powder and jaggery, giving it the tangy and sweetish taste. The vegetable is so versatile, that it absorbs the different spices so well, that much experimentation is possible to suit your palate.This dish goes well with Gujarati Khadi and Phulka's.

The vegetable is called by different names in different parts of the Indian region - Dondaikkai, Kovaikai, Tinda, Tindora and each region has its own way of making it. A vegetable that can take in a variety of spice, so go ahead and experiment you own.

Serves: 4
Cooking Time: 20 minutes approximately
Preparation Time: 10 minutes

Ingredients

• 3 cups sliced tindora
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon chilli powder (alter to taste)
• 1 teaspoon turmeric powder
• A pinch of asafoetida powder
• 1 ½ teaspoon dry mango powder/amchur powder (alter to taste)
• 1 tablespoon jaggery
• 4-5 curry leaves
• 2 tablespoons oil
• Salt to taste

Method

Cook the tindora using a steamer or a pressure cooker. Don’t overcook it, it gets soft quickly.

Heat oil in a pan; add mustard seeds, cumin seeds and allow it to crackle. Add curry leaves, turmeric powder, asafoetida powder to the oil. Within a few seconds add the cooked tindora, cumin powder, coriander powder, dry mango powder, chilli powder, jiggery, salt and sauté.

Sauté the vegetable until soft and gets that juicy wet texture. Serve hot with phuka’a and Khadi.