By:Dr.Sirisha Potluri:
Delicious combination of carrots& Tindora – instant pot & vegetable chopper makes it easy to make these steamed vegetable curries!
Ingredients:
2 pounds carrots
2 pounds of Tindora( ivy gourd)
2-3 medium onions
Indian spices
Garlic
Curry leaves
Flax seed chutney powder
Instructions:
Peel the carrots and cut them in the chopper to uniform 1 inch pieces
For Tindora, cut the edges off and cut in the chopper as well.
Finely dice onions and keep them ready
Chop garlic and let them expose to air ( this helps retain the health benefits of garlic even after cooking)
Steam carrot and Tindora pieces in instant pot for 6 minutes.
Heat a shallow non stick pan add mustard seeds Cumin seeds dry red chili and urad dal, let them sauté for a minute and add curry leaves, garlic and diced onions and sauté for 2-3 minutes, now add steamed carrot and Tindora pieces and carefully mix everything, and sauté for few more minutes.
Add flax seed chutney powder for spice and delicious taste. ( recipe on our blog) https://plantbasedlosangeles.org/flax-seed-chutney-powder/
This curry tastes great with whole wheat chapathi, brown rice, quinoa