Kids hardly eat anything in their school. Meaning their lunch boxes hardly come to anything substantial. So we give them rice and dal or rasam when they come back. Many days Konda ends up eating at Amma’s place and so she gets fed and madam never bothers what she eats when she is fed. Amma literally feeds her vegetables mixed with rice and she hardly ever notices.
So on such occasions, Konda realized she loves this vegetable and since then when I make it for lunch, I pack her this for her too.
While making the Gujarati Thali, I wanted to settle with simple everyday dishes and easy to access vegetables, that I felt I can include in my regular menu if everybody likes it. So this was an attempt at making this vegetable differently to see if all like it. I made it slight more spicy because of my spice loving folks. Naturally the boys didn’t eat it, they were fine with just Rotla and Gal.
Tindora Nu Shaak
Tindora / Kovakka, julienne – 1 – 1 &1/2 cup
Oil – 2 tsp
Hing a little
Turmeric Powder a pinch
Chili Powder 3/4 tsp
Coriander Powder 1/2 tsp
Salt to taste
How to make the Tindora Nu Shaak
Slice Tindora into thin juliennes.
Heat oil in a pan. Add the hing. Then add the tindora. Saute for a couple of minutes. Sprinkle water and cover with a lid. Keep sauteing in between to ensure it doesn’t get burnt. After cooking for 5 -7 mins, add turmeric powder, chili powder, coriander powder and salt.
Saute for another 2-3 min