Every state in India has its own variation of preparing Ivygourd. Here is a Tindora batata shaak from the Gujarati cuisine which is served with Roti. It is a simple yet delicious dish though only basic masalas are added to it.
Ingredients:
250 gms Ivygourd
125 gms potato
2 tbsps coriander powder
1 tsp cumin powder
1 heaped tsp chilly powder
1/3 tsp turmeric powder
Salt
1 tsp cumin
3 tbsps oil
3 tbsps finely chopped coriander leaves.
Method:
Wash the Ivygourd and potato. Snip the ends of the Ivygourd and slice it lengthwise. Peel the potato and slice it similarly. Heat oil in a pan. Add the cumin seeds and after they splutter add the Ivygourd, potato, salt, turmeric, chilly, coriander and cumin powder. Mix well. Splash a bit of water, cover and cook over a low flame till done. Garnish with coriander leaves.
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