Oven Baked Ivy Gourd (Tindora) - Recipe with a Powerhouse of Health
Recipe for Ivy Gourd/ Tindora /Kovakkai- Baked VersionOven Roasted Roasting vegetables is considered to be one of the healthy ways of cooking, roasted vegetables retain their nutrient values. The quantity of oil used in roasted/baked version is always very less compared to the fried version, so that ways, we avoid excess fat from our diet.
Ivy Gourd/ Tindora /Kovakkai- A powerhouse of healthIvy Gourd (Tindora) has been considered as a therapeutic herb in traditional Thai as well Ayurvedic medication. It truly offers a treasure of health benefits.
Since the ancient times, the ivy gourd (Tindora) has been utilized like a cure for asthma, leprosy, bronchitis and jaundice. The plant of the veggie is additionally utilized for offering relief to the bowel problems. It also regulates the blood sugar levels.
It is promoted like a health food in several parts of India due to its high-content of Vitamins. Each one of these vitamins is essential for the human body and helps reinforce the defense mechanisms. It is abundant with Vitamin C, which will help in conditioning the bones. It's got ß-carotene inside it that is a precursor of Vitamin A in body. Additionally, it consists of Vitamin B1 and B2.It is usually best to take Ivy Gourd (Tindora) together with meals throughout fever.
The ivy gourd (tindora) is additionally well known because of its detoxification capability because it acts to cleanse our blood too. Additionally it is regarded as an excellent source of protein and fiber.
So, this little green vegetable brings tons of health benefits with it. They are easily available in all Indian/Asian stores and very simple to cook. Though there are many ways to cook Ivy Gourd (Tindora), the easiest and healthiest way to cook them is to bake/roast in the oven. Frying may kill the nutrients of this healthy vegetable. So, I prefer the baked version over any other way of cooking to preserve the nutritional content carried in abundance by this little green Tindora (Ivy Gourd). The aromatic Indian spices make the recipe even more interesting and irresistible.
Baking/Roasting in the oven gives a very crispy taste which is hard to resist by anyone in the family. Even my 2 years old loved it and ate it as a finger food. It was more like Tindora French Fries for her. 🙂
So, if kids are eating any vegetable in the direct form without sneaking or cooking in a way to change its appearance, that's a good news for the parents. And this testifies the recipe too. 🙂 🙂
So, let's get started with the recipe of this amazingly nutritious Ivy Gourd (Tindora).
Recipe for Ivy Gourd/ Tindora /Kovakkai- Baked VersionTindora Sliced ( first sliced in halves and then further halved)- 250 gms
1 large Onion - Sliced
Coriander Powder- 1 ½ tbsp.
Cumin Powder- ½ tbsp.
Chaat Masala or dry Mango Powder- 1/4 tbsp
Turmeric powder- ¼ tbsp.
Red Chili Powder- ¼ tbsp
Olive oil (or any cooking oil) - 1 tbsp
Salt to taste
Methods:
Oven Baked Ivy Gourd (Tindora) - Recipe with a Powerhouse of Health- Preheat oven to 180 deg C.
- Take sliced onions & sliced ivy gourd (tindora) in a bowl. Add all the spices and oil. Mix well to coat spices and oil nicely on Ivy Gourd (Tindora) and onions.
- Line a Baking tray with parchment paper or aluminum foil.
- Transfer the bowl contents onto the lined tray and spread evenly.
- Bake/roast in the oven for 20-25 mins unless Ivy Gourd are well roasted and turned crispy.
- Serve hot with your favorite bread, chapati, Naan or Rice.
A personal Tip: Squeeze half a lemon onto the baked Ivy Gourd before serving for an extra tangy taste.
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