Balance is beautiful.
- Miyoko Ohno
A tasty meal with balanced nutrients is not only beautiful but also a healthy treat!
In our mung beans-tindora curry, whole mung beans has high protien content and a good source for other essential vitamins and minerals. Combined with tindora, also known as ivy gourd, which is rich in fiber and a vast array of B vitamins, this curry makes a healthy meal.
Ingredients
- Dried mung beans, rinsed and soaked – 1/2 cup
- Tindora – 15 to 20
- Onion – 1 (chopped finely)
- Tomato – 2 (chopped)
- Ginger & garlic (crushed) – 1 Tsp
- Chilli powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Turmeric powder – 1/4 Tsp
- Cumin seeds – 1 Tsp
- Salt to taste
- Oil – 2 tsp
Mung beans
Directions
1. Soak the mung beans for 6 hours or overnight. Cook the soaked beans in enough water on medium heat for 20 minutes or until the beans are tender but not mushy.
2. Wash the tindora, trim off the edges and cut them into circular pieces.
3. Heat 1 tsp of oil in a skillet and stir fry the tindora until browned. Set aside
4. In a pan, heat 2 tsp oil and add cumin seeds . Let it sizzle. Add the chopped onions along with ginger garlic paste. Fry till translucent.
5. Add tomatoes and cook till mushy and add the salt, turmeric, chilli and coriander powders. Let it cook for 3 to 5 minutes.
6. Stir in the fried tindora and cooked beans and mix them well. Bring the mixture to boil. If necessary add little water.
Remove it from heat and serve hot with rice or rotis.
Variation: You could add 1/4 cup of coconut milk instead of water to give the curry a rich creamy flavor.
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