I love tindora/ivy gourd. It’s such a versatile vegetable that can be made into any thing. Normally i would make a stir fry with onions tomatoes, use it in a curry. When I saw fresh tindora in market, I wanted to buy it but I had this thought in my mind that I wanted to try some thing new, some thing interesting and some thing that is simple to make. Came back home with these fresh tindoras and was wondering what new can I do with this vegetable. Google can to my rescue and in 2 minutes time I decided what I would love to do. This recipe looked so simple, that it takes just a few minutes to get the prep done and then the oven does the rest of the job. Roasting veegtables is believed to be one of the healthy ways of cookign them, roasted vegetables retains their nutrient value, and since it uses less oil, it’s doesn’t add excess fat.
Freshly ground aromatic Indian spices gives a delicious end result. You can serve this with rice and sambar, rasam rice, or even eat it as a snack(that’s what I did)! If you haven’t roasted any vegetable yet, I say start now and start with these cute little babies and use freshly ground spices to get ‘THE BEST’ spicy crispy oven roasted gourd
Here’s the recipe to spicy crispy tindora oven roasted
Recipe adapted from here.
Tindora/Ivy Gourd – 250 gms
Sambar powder – 1 tbspn(adjust as per requirement)
Turmeric spices – 1/4 tspn
Coriander powder – 3/4 tbspn
Freshly ground roasted cumin powder – 1 tspn
Salt – to taste
Olive oil – 1 tspn
Amchur powder/dry mango powder – 1/4 tspn(optional, you can use lime juice – 1/4 tspn instead of mango powder) I did not use this
Method of preparation:-
1. Pre heat oven to 180 deg C. Line up a large baking tray with parchment paper or aluminium foil. Keep aside.
2. Clean and wash the gourd, trim the ends of the gourd. Cut them into slices, Slit them in the middle and then cut each half into two pieces.
3. Transfer the stripes into a bowl. Add all the spices and oil, mix well endure spices are coated evenly all over the vegetables.
4. Spread the seasoned tindora in a single layer on the baking tray.
5. Place in the oven and bake for 20-25 minutes, shaking once in between to bake evenly. You will see the ends curl and the tindora shrink in size.
6. Remove from oven, taste, sprinkle more salt while warm – if needed. Serve as a side for rice, or serve as salad with sour cream dressing. HEAVEN!
1. Each oven behaves differently. Please adjust the time for roasted based on your oven performace.
2. You can use rasam powder in place of sambar powder or even red chilie powder would work. Use as per your choice.
3. Add few curry leaves to tindora while roasting. This will enhance the flavor.
4. Serve them immediately. It doesn’t stay crisp for long.