Dinner · Raat jo Khado
Tindoraan jo Saag
Round gourd vegetable
A dry vegetable of round gourd cut into roundels, tempered with mustard seeds and hing, cooked covered under a water-filled thali (large plate), and finished with raw mango powder and a coriander-cumin powder mix. Lightly tangy and mild. It is usually served as an accompaniment at lunch, and can also be eaten at dinner with phulko.
Ingredients
Make
Method
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Cut the round gourd into roundels and wash them thoroughly.
Heat the oil in a pan over a medium flame. When hot, add the mustard seeds and asafoetida and let them temper.
When the mustard seeds start popping, add the chopped green chillies, the chopped round gourd, salt and turmeric. Mix well and cover the pan with a thali filled with water.
Keep stirring now and then. The gourd cooks from the heat generated through the water-filled thali.
When the gourd is cooked, add the remaining spices: the raw mango powder and the cumin-and-coriander powder mix. Stir well and cook for a few minutes.
Serve hot, garnished with chopped coriander leaves.
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Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Usually served as an accompaniment to lunch items; can also be eaten for dinner with phulko (soft flatbread).
Recipes mentioned here
Nutrition
EstimatedPer serving
130 kcal
- Protein
- 4 g
- Carbohydrate
- 12 g
- Fat
- 8 g
We estimate about 2 servings from the weight of the dish.
Whole recipe
260 kcal
- Protein
- 8 g
- Carbohydrate
- 23 g
- Fat
- 16 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos