Ganga -Gomti is the title of my blog because my cooking is the reflection of the cuisine of eastern Uttar-Pradesh.My mom's journey from Ballia to Lucknow is reflected in her cooking and Ballia is a small city situated on the banks of holy river Ganga while Lucknow is the capital city of U.P. situated on the banks of river Gomti.Now I live in Chicago which is on the banks of mighty Lake Michigan,still the influence of Ganga-Gomti cuisine is predominant in my cooking even today!
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Tindoora or Kundrun sabzi
Tindoora or Kundrun or Ivy Gourd Sabzi
A simple,quick and easy weekday sabzi. You can have it with roti,chawal-dal or paratha puri too.
Ingredients:
Tindoora-250 gm.
Green peppers-3-4
Saunf Moti-1 tbsp.
Kalonji-1 tsp.
Red chilli powder-2 tsp.
Haldi-1/2 tsp.
Salt
to taste
Oil refined or mustard-3 tbsp.
Procedure:
Wash and cut tindoora in round discs.
Heat oil in a nonstick pan or kadai and throw saunf, kalonji and green pepper.
After half a minute, add tindoora,red chilli powder, haldi powder and salt.
Cover and cook.
When it is soft and oil starts separating, just remove it from fire.
In India,there is no need of adding amchoor powder,but here in U.S. it is a must as tindoora does not contain its usual sourness. So. I add about 3-4 tsp. amchoor powder.
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