Ivy gourd-Carrot Kachumber
Ivy gourd-Carrot Kachumber

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ivy gourd-carrot kachumber. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ivy gourd-Carrot Kachumber is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Ivy gourd-Carrot Kachumber is something which I have loved my whole life. They are fine and they look fantastic.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Make ready 1/2 cup finely chopped ivy gourd(tondli)
  2. Take 1/2 cup finely chopped carrot
  3. Get 1/2 cup grated cucumber
  4. Make ready 1/4 cup grated coconut
  5. Make ready 1/4 cup finely chopped fresh coriander leaves
  6. Prepare 2 green chillies finely chopped
  7. Take 1 tbsp lemon juice
  8. Take to taste Salt
  9. Prepare 2 tbsp oil
  10. Make ready 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.

Steps to make Ivy gourd-Carrot Kachumber:
  1. In kadhai heat oil add asafoetida. Add chopped ivy gourd and carrot. Saute on low flame.. until they changed colour.
  2. Off the flame and cool.
  3. Add grated cucumber, coconut, chopped green chillies, coriander leaves, salt, lemon juice to cooled ivy gourd and carrot mixture. Mix well.
  4. Remove in serving bowl. Serve Delicious Ivy gourd- Carrot Kachumber.
  5. 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’s going to wrap this up with this special food ivy gourd-carrot kachumber recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!