Tindli Sabzi with Besan, Peanuts and Curd is a delicious Indian dry sabzi made with fresh tindli (ivy gourd), onion, ginger, roasted peanuts, gram flour, and creamy curd. Moreover, this easy recipe has the perfect balance of nutty, tangy, and mildly spicy flavours. As a result, it becomes a comforting side dish that pairs beautifully with chapati, paratha, or dal-rice.
If you are looking for a unique and nutritious vegetable recipe, this tindli sabzi is a must-try. In addition, it is quick to prepare and contains wholesome ingredients like peanuts and besan, making it a great choice for everyday meals.
Why You’ll Love This Tindli Sabzi with Besan, Peanuts and Curd
- First, it is easy to prepare with simple pantry ingredients.
- Moreover, peanuts and besan add protein and healthy fats.
- In addition, curd gives the sabzi a delicious tangy flavour.
- Furthermore, it is perfect for lunch boxes and family meals.
- Finally, it is a wonderful way to enjoy seasonal vegetables.
Ingredients for Tindli Sabzi with Besan, Peanuts and Curd
- 500 g tindli (ivy gourd), sliced lengthwise
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 tablespoons besan (gram flour)
- ¼ cup roasted peanuts, coarsely ground
- ½ cup thick curd, whisked
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon fennel powder
- Salt to taste
- 1 teaspoon jaggery (optional)
- 1 tablespoon fresh coriander leaves, chopped
How to Make Tindli Sabzi with Besan, Peanuts and Curd
Step 1: Roast the Besan
First, dry roast the besan in a pan for 2 to 3 minutes until it becomes aromatic. After that, keep it aside for later use.
Step 2: Prepare the Tempering
Meanwhile, heat oil in a heavy-bottomed kadai. Next, add cumin seeds and hing. Allow them to splutter for a few seconds.
Step 3: Cook the Onion and Ginger
Then, add chopped onion and ginger. Sauté them until the onions become soft and lightly golden. At this stage, the onion and ginger will release a wonderful aroma.
Step 4: Cook the Tindli
After that, add sliced tindli along with turmeric powder, coriander powder, red chilli powder, and salt. Mix everything well.
Furthermore, cover the kadai and cook for 8 to 10 minutes until the tindli becomes tender. Stir occasionally so the vegetables cook evenly.
Step 5: Add Besan and Peanuts
Once the tindli is cooked, add roasted besan and ground peanuts. Then, mix gently so that the spices coat the vegetables properly.
Step 6: Add the Curd
Next, reduce the heat to low. Slowly add whisked curd while stirring continuously. This step is important because it prevents the curd from splitting.
Step 7: Finish the Sabzi
Finally, add roasted cumin powder, fennel powder, and jaggery if using. Cook for another 2 minutes on low heat. Remember, do not boil the curd.
Step 8: Garnish and Serve
At last, garnish with fresh coriander leaves and serve the sabzi hot with your favourite Indian bread.
Serving Suggestions for Tindli Sabzi with Besan, Peanuts and Curd
- First, serve it with hot chapati or phulka.
- Moreover, pair it with ajwain paratha.
- In addition, enjoy it with plain dal and steamed rice.
- Furthermore, pack it in lunch boxes for a nutritious meal.
Tips for Making Tindli Sabzi with Besan, Peanuts and Curd
- Always use thick curd for a creamy texture.
- Moreover, roast the besan properly to enhance its flavour.
- In addition, use coarsely ground peanuts for a pleasant crunch.
- Furthermore, cook the curd on low heat to avoid splitting.
- Finally, add fresh ginger for extra aroma and flavour.
Why This Tindli Sabzi with Besan, Peanuts and Curd Is Worth Trying
This wholesome Indian sabzi combines everyday ingredients with traditional flavours. Moreover, the nuttiness of peanuts, creaminess of curd, and earthy taste of tindli create a comforting dish for the whole family. Therefore, this recipe is a delicious choice for a simple homemade meal.