Tindora-eggplant Sabzi: (no onion no garlic)
Hello, here is a spicy flavorful bowl fresh home ground Spiced Eggplant- Tindora Curry.
This curry is full of flavour and a lovely combination of spices to get your belly growling. It may seem a lot of ingredients but most of them are spices. If you don’t have the list of spices I have mentioned you can always substitute them with your two to three teaspoons of your favourite curry powder for a more simplified version.
Preparation time-15 minutes
Cooking time-20 minutes
- Slcied Tindora/Tendli/Ivy gourd- 2 cups
- Diced Eggplant-4 (Small)
- Diced bell peppers/capsicum-1 medium
- Oil-2 tsp
- Curry leaves-2 sprigs
- Cumin seeds-1 tsp
- Turmeric-1/2 tsp
- Lemon juice-to taste
- Salt- to taste
For the spice powder:
- Roasted dalia split/pappu- a handful
- Coriander seeds-2tsp
- Fennel seeds-1tsp
- Cinnamon-1inch stick
- Bay leaf-1
- Red chillies-3-4 (adjust as per the spice)
- curry leaves-8-10
- Chopped cilantro/coriander
- In a pan dry roast coriander seeds, fennel seeds, clove, cinnamon, bay leaf red chillies. Curry leaves for 2-3minutes on a medium low flame.
- When it cools transfer to the blender/food processor along with roasted dalia split and blend to a fine powder and set aside.
- Heat oil in a saucepan- add cumin seeds, as it crackles add the curry leaves, turmeric and saute for few seconds.
- Add the tindora and saute for 2-3 minutes.
- Now add brinjal, capsicum/bell peppers mix well and cook for 4-5minutes or until the veggies are tender crisp.
- Then add salt, ground masala powder mix gently and continue to cook for few more minutes until the veggie coats well with the spice powder.
- Once done- turn off the flame, garnish with fresh coriander.
- Serve hot
Spices can be personalised as per the taste.