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Soya chunks Tindora/Ivy gourd gravy (Low oil)

Soya Tindora2

About:

Usually I use ivy gourd/Tindora in stews or soups but here in this recipe I combined with soya chunks and cooked in the onion tomato gravy with indian spices. This gravy can be served with Indian breads.

Health benefits:

Ivy gourd has been considered as a therapeutic herb in traditional Thai as well as Ayurvedic medication. The parts utilized in diabetes treatment include the leaves; It is an excellent source of protein and fiber.

Soya chunks – Nutri’s are extremely high in protein and essential for complete nutrition. It is proven a healthy food item for young as well as for old people. It is unproblematic food item, especially for diabetics and heart patients.

Yields: 3-4 servings
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients:

  • Soya chunks-1/2cup
  • Ivy gourd/tindoora-2cups
  • Oil-1/2tsp
  • Chilli powder-1tsp
  • Coriander powder-1tsp
  • Cumin powder-1tsp
  • Turmeric-1/4tsp
  • Milk-1/2cup
  • Salt- to taste
  • Chopped coriander- a handful
  • Lemon juice-to taste

To grind:

  • Chopped nion-1medium
  • Chopped tomatoes-2medium
  • Almonds-10num
  • Dates-2 (deseeded and chopped)
  • Clove-3-4
  • Cinnamon-1inch stick
  • Fennel seeds-1tsp
  • Ginger-1/2inch
  • Garlic-2pods

Procedure:

  • Wash tindora discard the edges, halve them and set aside.
  • Combine all the ingredients mentioned under ‘to grind’ in a blender/food processor and blend to smooth paste and set aside.
  • Boil water in a saucepan, switch off the flame, add in soya chunks and let it sit 15-20 minutes. Then rinse through in cold water and drain completely.
  • heat oil in a sauce pan add in sliced tindora and saute for 6-8 minutes/ until tender on a medium high flame.
  • Then add the ground puree/paste and cook on a low flame for 3-4 minutes.
  • Now stir in turmeric, chilli powder, coriander powder, cumin powder, salt and continue to cook by adding some water if the gravy is too thick.
  • Once it comes to boil add soya chunks, milk and simmer for 4-5 minutes/until heated through.
  • As the gravy thickens and reaches the desired consistency turn off the flame.
  • Stir in lemon juice, garnish with coriander.

Soya Tindora1

  • Serve hot with:

Oats and Semolina/Rava roti

Semolina Oats2

Methi Multigrain Roti:

Methi Roti3

Note:

  • Spices can be personalised as per the taste.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on June 29, 2015, in Indian, Side dish and tagged . Bookmark the permalink. 20 Comments.

  1. Whats tindora? Never heard about it.

    Like

  2. Looks delicious! This seems to be very different than the usual Tondekai (ivy gourd) recipes to me.

    TC! Keep smiling 🙂 Happy cooking!
    Regards,
    Sindhu
    Tantu
    The Arts & Me

    Like

  3. I never thought about adding them in gravy.. U can publish a book dear

    Liked by 1 person

    • Ha ha so sweet of you dear, thanx a million bunch for showering your lovely thoughts on me, am blessed. .. never thought of that till this moment…let’s see whatz my dad god has planned for me. … 🙂 🙂

      Like

  4. Greetings Chitra, you are a wonderful cook!!! Most enjoyable recipes you share, thanks so much for sharing! Your USA Friend, Cheryl.

    Like

  5. Not only a delicious recipe, but an educational post too!
    Anything’s better with gravy! 😀 Hugs.

    Liked by 1 person

  6. This sounds delicious Chitra! I bet it would be delicious with the Roti or flat breads.

    Like

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