Description
Just handful of freshly ground aromatic Indian spices and the end product is one of the best tasting side dish.
Ingredients
Scale
- 20–24 Ivy Gourds/Tindora
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Rasam Powder (according to taste)
- 1/4 tsp Turmeric Powder
- 1/2 tsp Amchur/Dry Mango Powder (optional)
- A pinch of Hing/Asafoetida
- 1 tbsp Oil
- Salt to taste
Instructions
- Pre heat the oven at 180 deg C/350 deg F.
- Trim the ends of ivy gourds and slit it in the middle. Cut each halves into 2-3 thin stripes and transfer it into large mixing bowl.
- Add all the spice powders along with oil and salt to taste to ivy gourd pieces and mix them well. Make sure every single piece of ivy gourd is coated well with spice mixture.
- Line the baking sheet/tray with aluminium foil and arrange the ivy gourds in single layer. Place the baking sheet/tray in mid rack and set the timer for 15 minutes.
- After 15 minutes, take out the tray and gently turn over the ivy gourds and bake them again for 7-10 minutes.
- Serve them warm with plain rice and Rasam (South Indian tomato soup) or any Indian flat breads and Dal (creamy lentil dish).
Notes
Ready to use Rasam powder is available at any Indian grocery shops. If unavailable, you can substitue it with Garam Masala.
- Prep Time: 10 mins
- Cook Time: 25 mins