Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ivy gourd-carrot kachumber. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Ingredients: Ivy gourd Carrot Turmeric powder Garlic Red chilli powder Salt Cumin seeds Mustard seed Fenugreek seed Lemon juice. Tindora can be eaten raw and are a lot crunchier than cucumbers. This is a spicy Maharashtrian curry served with roti.
Ivy gourd-Carrot Kachumber is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Ivy gourd-Carrot Kachumber is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have ivy gourd-carrot kachumber using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Ivy gourd-Carrot Kachumber:
- Prepare 1/2 cup finely chopped ivy gourd(tondli)
- Prepare 1/2 cup finely chopped carrot
- Prepare 1/2 cup grated cucumber
- Prepare 1/4 cup grated coconut
- Get 1/4 cup finely chopped fresh coriander leaves
- Get 2 green chillies finely chopped
- Take 1 tbsp lemon juice
- Prepare to taste Salt
- Prepare 2 tbsp oil
- Get 1 pinch asafoetida (hing)
Ivy gourd is a plant grown in tropical climates that is used for food and medicinal purposes. There are different species of ivy. Ivy gourd is a climber that has edible fruits that can be eaten raw or cooked as a vegetable. The fruits resemble small cucumbers but is not juicy and sweet like them.
Instructions to make Ivy gourd-Carrot Kachumber:
- In kadhai heat oil add asafoetida. Add chopped ivy gourd and carrot. Saute on low flame.. until they changed colour.
- Off the flame and cool.
- Add grated cucumber, coconut, chopped green chillies, coriander leaves, salt, lemon juice to cooled ivy gourd and carrot mixture. Mix well.
- Remove in serving bowl. Serve Delicious Ivy gourd- Carrot Kachumber.
- Ivy gourd/ Tendli/ Tindora I used
In olden days it was quite common to see this climer grow in fences and different places. Spicy and Crispy Tindora/Ivy Gourd Roast. My love for Tindora or Ivy Gourd grows more with each passing day. Not only I am a great fan of its crunchy texture and taste, I have many fond memories of my childhood days spent with my sister under the shade of its. Little sweet and tangy sidedish made with cabbage and carrots.
So that is going to wrap it up with this exceptional food ivy gourd-carrot kachumber recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
