Tindora/ Ivy Gourd- ¼ kg (chopped into roundels)
Cumin seeds-1/2 tsp
Oil- 3 tsp
Turmeric Powder- ½ tsp
Garam Masala- ½ tsp
Salt- to taste
Coriander Leaves- a few
Green chillies – 2 (slit)
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add cumin seeds and let it splutter.
Add onion, green chillies and sauté till the onion turns golden brown in colour. Next add tomato and sauté till it turns soft. Add ivy gourd pieces and sauté for 2-3 mins.
Now add turmeric powder, garam masala powder, salt and mix until the masalas get combined. Sprinkle some water and press cancel to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Kitchadi’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 15 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Give a quick stir and garnish with coriander leaves.
Enjoy Tendli Masala with roti.