Tindora nu Shaak
A quintessential Gujarati household staple, Tindora nu Shaak is a simple yet flavorful stir-fry made with ivy gourd. This delightful dish perfectly balances sweet, tangy, and savory notes, cooked until tender with a classic tempering of mustard and cumin seeds. It's a healthy and comforting side dish, best enjoyed with warm rotis and a side of dal.
For 4 servings
Prepare the Ivy Gourd
- Wash the ivy gourd (tindora) thoroughly under running water.
- Trim off both ends of each tindora.
- Slice them uniformly, either into thin rounds (about 1/8 inch thick) or lengthwise into quarters. Uniform slicing ensures even cooking.
Create the Tempering (Tadka)
- Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.
- Add the cumin seeds and let them sizzle for about 15 seconds.
- Stir in the asafoetida and immediately proceed to the next step to avoid burning the spices.
Cook the Ivy Gourd
- Carefully add the sliced ivy gourd to the pan. Stir well to coat it with the tempered oil and spices.
- Add the turmeric powder and salt. Mix everything together thoroughly.
- Reduce the heat to low-medium, cover the pan with a lid, and let it cook for 15-18 minutes.
- Stir every 4-5 minutes to prevent sticking. The tindora is cooked when it's tender and can be easily pierced with a fork. If it seems too dry, you can sprinkle 1-2 tablespoons of water.
Add Finishing Spices and Flavors
- Once the tindora is tender, add the red chili powder and coriander-cumin powder.
- Stir gently to combine and cook for another 2 minutes, allowing the raw aroma of the spices to dissipate.
- Turn off the heat. Add the sugar and fresh lemon juice. Mix well until the sugar is fully dissolved.
- Garnish with finely chopped coriander leaves.
Serve
- Serve the Tindora nu Shaak hot with fresh rotis, phulkas, or as a side dish with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1When buying tindora, choose ones that are firm and green. Avoid any that are soft, mushy, or have turned red inside, as they can be overly ripe and sour.
- 2For even cooking, it's crucial to slice the tindora uniformly.
- 3Cooking on a low-medium flame is the key to making the tindora tender without burning it. Be patient with the cooking process.
- 4The combination of sugar and lemon juice is characteristic of Gujarati cuisine. Adjust the quantities to your preference for the perfect sweet and tangy balance.
- 5For a no-onion, no-garlic version, this recipe is perfect as is. It is naturally sattvic.
Adapt it for your goals.
Aloo Tindora Shaak
Add one medium potato, peeled and thinly sliced or diced, along with the tindora. You may need to increase the cooking time slightly to ensure the potatoes are cooked through.
With CoconutWith Coconut
For a South Indian touch, add 2-3 tablespoons of freshly grated coconut along with the final spices for extra texture and flavor.
Spicier VersionSpicier Version
Add 1-2 green chilies, slit lengthwise, during the tempering stage for an extra kick of heat.
With Besan (Gram Flour)With Besan (Gram Flour)
Roast 2 tablespoons of besan in a separate pan until fragrant. Sprinkle it over the cooked shaak in the last 2 minutes of cooking for a nutty flavor and thicker coating.
Why this is on our healthy list.
Rich in Dietary Fiber
Ivy gourd is an excellent source of fiber, which aids in digestion, promotes gut health, and helps maintain a feeling of fullness, supporting weight management.
Supports Blood Sugar Control
Some studies suggest that ivy gourd has properties that can help regulate blood sugar levels, making it a beneficial vegetable for individuals managing diabetes.
Good Source of Vitamins
This vegetable is packed with essential vitamins like Vitamin A and Vitamin C, which are crucial for maintaining healthy vision, skin, and a strong immune system.
Low in Calories
Tindora nu Shaak is a low-calorie dish, making it an excellent choice for those looking to maintain a healthy weight without compromising on flavor or nutrition.
Frequently asked questions
Look for tindora that are bright green, firm to the touch, and slender. Avoid any that are bulging, soft, or have started to turn red, as these are overripe and can taste sour.