Whole30 Tondli Sabzi
Elevate your Whole30 meal plan with this vibrant and flavorful Whole30 Tondli Sabzi, a classic Indian stir-fry made with tender ivy gourd (tondli) and a medley of aromatic spices. Cooked in nutrient-rich coconut oil, this quick and satisfying dish is infused with the earthy warmth of cumin, the zing of fresh ginger and garlic, and a hint of heat from red chili powder. Ready in just 30 minutes, this gluten-free, dairy-free, and paleo-friendly recipe is as wholesome as it is delicious. Garnished with fresh cilantro, this savory sabzi can be enjoyed as a side dish or paired with cauliflower rice for a complete, nutritious Whole30 meal. Perfect for those seeking flavorful, healthy meals without compromising on tradition!
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Ingredients
- 500 grams Tondli (ivy gourd)
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder (adjust to taste)
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
Directions
Step 1
Wash the tondli thoroughly and pat them dry. Slice them into thin, lengthwise strips or small circles depending on your preference.
Step 2
Heat a large skillet over medium heat and add the coconut oil.
Step 3
Once the oil is hot, add the cumin seeds and allow them to sizzle for 30 seconds to release their aroma.
Step 4
Add the grated ginger and minced garlic to the skillet. Stir and sauté for about 1 minute until fragrant.
Step 5
Add the sliced tondli to the skillet and stir well to coat the vegetable in the flavored oil.
Step 6
Sprinkle the turmeric powder, coriander powder, red chili powder, and salt over the tondli. Mix well to combine the spices evenly with the vegetable.
Step 7
Reduce the heat to low-medium and cover the skillet with a lid. Allow the tondli to cook for 10-15 minutes, stirring occasionally to prevent sticking. Cook until the tondli is tender but still slightly crisp.
Step 8
Remove the lid, increase the heat to medium, and stir-fry for an additional 2-3 minutes to evaporate any excess moisture and slightly caramelize the edges.
Step 9
Garnish the dish with freshly chopped cilantro before serving.
Step 10
Serve hot as a side dish or pair it with cauliflower rice for a complete Whole30 meal.
Nutrition Facts
| Serving size | (551.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 375.5 |
| Total Fat 29.5g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2378.1mg | 0% |
| Total Carbohydrate 27.6g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 0.3g | |
| Protein 7.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 175.8mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 907.9mg | 0% |
Source of Calories