Today I am sharing a very easy recipe of Ivy Gourd / Tindora Raita. It can be served with biryani , Pulao, rice or Rotis . It serves as a complete meal for me especially when I am late from work. This is whipped up in just 20 minutes. Perfect dish to satisfy our hunger pangs . We can keep the junk away if we can have these simple dishes. This is spice with podi aka gun powder.
What is Raita?
Raita is basically a Yogurt based Condiment that is usually served with Pulao or Biryani or Parathas.These days people have it like a salad too. A complete meal in itself. It is also called Pachhadi in Telugu. There are different varieties of Raita. A simple on is made with onions and tomatoes or with Cucumber. It is one of my most favorite condiment as it is not spicy, and loaded with veggies most of the times and less time consuming. Absolutely fuss free dish.
What is 286th Foodiemonday BlogHop Theme?
This week our hostess is Sujata Roy from BatterupwithSujata. Among the themes suggested by her #CookInAJiffy was the clear winner. She is basically looking for quick and easy recipes that can be made with very few Spices. I can’t wait to see the recipes from my fellow bloggers. My humble contribution for this theme is Ivy Gourd / Tindora Raita. She is an amazing baker and also rasgulla queen as she has so many interesting varieties on her blog. Do check her space. I love her traditional Bengali recipes. I love her Moong dal Halwa recipe.
Ingredients for Ivy Gourd / Tindora Raita:
Ivy Gourd / Tindora: It is known to be good for digestion and promote skin health. It is rich in Beta Carotine.
Chutney Powder / Podi: A South Indian condiment that is usually served with Idli ,Dosa ,Paniyaram.
Split Urad Dal / Black Gram:Used for Tempering .
Mustard / Rai: Has many health benefits and a main ingredient for tempering .
Jeera / Cumin: It is a rich source of Iron and promotes Digestion.Used for Tempering.
Oil: Use any odourless oil for tempering and roasting the Ivy Gourd.
Salt:Main Ingredient of the dish to enhance the taste.
Thick Yogurt: I have used home made yogurt. If you want to make it vegan you may use any plant or nut based yogurt.
Fresh Coriander: Used for Garnish. Gives a nice aroma to the dish.
Red Chilli Flakes: Completely Optional
Recipe for Ivy Gourd / Tindora Raita:
Author: Preethi Prasad
Prep Time : 5 Mins
Cook Time : 15 Mins
Total Time : 20 mins
Course : Condiment
1 Cup Chopped Ivy Gourd / Tindora
1.5 Cup Thick Yogurt
Salt to taste
1 Tsp Finely Chopped fresh Coriander
2 Tsp Chutney Powder / Podi
1/2 Tsp Mustard / Rai
3/4 Tsp Jeera / Cumin
1 Tsp Split Urad dal / Black gram
1/4 Tsp Red Chilli Flakes
1 Tsp Oil
Whisk the Thick yogurt in a bowl and make sure it is smooth and lump free.
Heat oil in a wide bottom pan.
Add split urad dal , jeera and mustard seeds.
Once the mustard seeds splutter add the chopped tindora / ivy gourd.
Sprinkle salt as required.
Cook on high for 8-9 minutes. Don’t leave it unattended. Keep mixing.
It will be crunchy and slightly roasted
Now add chutney powder and chilli flakes. Mix well.
Turn off the heat after 4 minutes.
Garnish with fresh coriander. Allow it to cool for a few minutes
Transfer it to the yogurt bowl and mix well.
Serve and Enjoy………………………
Chutney powder has salt hence use salt wisely.
You can increase or decrease the quantity of Chutney powder.
If you are vegan substitute the yogurt with any plant or nut based yogurt.
It can be eaten as a complete meal in itself if you do not want to stuff yourself.