Savory Spiny Gourd with Cherry Tomatoes: A Simple Indian Side Dish
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About Savory Spiny Gourd with Cherry Tomatoes: A Simple Indian Side Dish
Discover the delightful taste of spiny gourd (kakrol) with this easy and flavorful recipe featuring sweet cherry tomatoes and aromatic Indian spices. This vibrant dish is a feast for the eyes, with the deep green gourd contrasting beautifully against the bright red tomatoes.The slightly bitter spiny gourd pairs perfectly with the sweetness of the tomatoes, creating a balanced and unique flavor profile. This healthy, low-calorie side is quick to make, perfect for busy weeknights alongside roti, chapati, or paratha.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Ingredients
Produce
- 200 gm Spiny Gourd kakrol
- 100 gm Cherry Tomatoes
- 1 tbsp Coriander chopped, fresh
Spices and Flavorings
- ½ tsp Turmeric Powder
- ½ tsp Cumin Seeds
- ½ tsp Chili Powder red
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- Salt to taste
Pastes and Oil
- 1 tbsp Tomato Paste
- 1 tbsp Sesame Paste tahini, white
- 1 tbsp Mustard Oil
Instructions
- Wash the spiny gourd thoroughly and cut it into bite-sized pieces.
- Heat the mustard oil in a pan over medium heat. Shallow fry the spiny gourd pieces until they soften slightly and develop a light golden color. This helps to enhance their flavor and texture.
- Add the turmeric powder and salt to the pan. Stir well to coat the spiny gourd. Sprinkle a little water to prevent sticking and create steam, which will help the gourd cook through.
- Add the cherry tomatoes, cumin seeds, coriander powder, and red chili powder to the pan. Sauté for a minute or two until the tomatoes begin to soften and release their juices.
- Stir in the sesame paste and tomato paste. These pastes add richness and depth of flavor to the dish.
- Continue to cook for a few more minutes, stirring occasionally, until the sauce thickens slightly and coats the vegetables beautifully.
- Finally, sprinkle in the garam masala and chopped fresh coriander. Garam masala is added at the end to preserve its delicate aroma.
- Serve hot with roti, chapati, or paratha. Enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
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Recipe Nutrition
Calories: 162kcalCarbohydrates: 13gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 79mgPotassium: 246mgFiber: 2gSugar: 2gVitamin A: 521IUVitamin C: 13mgCalcium: 91mgIron: 6mg
Geeta Biswas
Articles: 919
3 Comments
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Such a great recipe! Can’t wait to try it.
This is so tempting! Thank you.
This is amazing! Excited to make it.