Tindora nu Shaak
Tindora nu Shaak
The traditional Gujarati Tindora Nu Shaak is a classic stir-fried Ivy Gourd dish prepared in the Gujarati manner.
Tindora is known by various names globally. In English, it’s called “ivy gourd,” “kowai fruit,” or “scarlet gourd.” It’s also referred to as ‘kovakkai’ in Tamil, ‘tendli’ in Marathi, and ‘dondakaaya’ in Telugu. Although many local names exist, the Hindi term Tindora is widely recognized. Tindora enjoys popularity in both Indian and Thai cuisines.
Like cucumbers, watermelons, and pumpkins, Tindora grows on climbing vines. It’s often likened to a small gourd or squash, about 1 ½ – 2 inches long, with distinctive green stripes. Typically harvested young as a savoury vegetable with a mild, slightly bitter taste, if allowed to mature, tindora turns red, softens, and sweetens.
Tindora is a powerhouse in the superfood hierarchy. Its leaves have been used medicinally in Thai and Ayurvedic practices. Nutritionally, tindora is rich in Vitamin C, Vitamin A, fiber, protein, and antioxidants. It’s thought to bolster the immune system, reduce inflammation, manage cholesterol, aid digestion, and support healthy skin. Its low-calorie count also makes it a candidate for weight loss diets.
There are various ways to prepare tindora. It can be chopped or sliced for stir-frying with different spices or stuffed with masala and cooked in gravy.
This particular recipe is a traditional Gujarati creation. It’s a straightforward and flavourful dish that accentuates the natural taste of tindora. Savor this Tindora nu Shaak alongside Tadka Dal, Jeera Rice, or any Indian bread.
Other recipes you might like to try are Chatpata Sabut Aloo,
Ingredients
To Dry Roast
1 tablespoon peanut
2-3 dry red chillies
2 teaspoons sesame seeds
2 teaspoons desiccated coconut
Other Ingredients
4 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
¼ teaspoon asafoetida
250 grams thin sliced tindora
Salt to taste
1 teaspoon turmeric powder
3 teaspoons coriander powder
1 teaspoon red chilli powder
1 teaspoon Kashmiri red chilli powder
1 teaspoon mango powder
Directions
Heat a pan and dry roast peanuts, dry red chillies and sesame seeds for 2-3 minutes on low heat or until the peanuts begin to brown slightly.
Turn off the heat and add desiccated coconut. Mix and keep aside to cool it down.
Once it is cooled, grind to a coarse powder.
Heat 2 teaspoons oil in a pan. Next, add mustard seeds, cumin seeds and asafoetida. When the seeds begin to splutter and turn golden add tindora, salt, turmeric powder and ¼ cup of water. Cover and cook the tindora on medium heat for about 5-6 minutes or until the tindora turns tender and soft.
Next add coriander powder, red chilli powder, Kashmiri red chilli powder, peanut powder, 2 teaspoons oil and mango powder. Sauté for 1-2 minutes to coat the tindora with the spice mix.
Enjoy with Jeera Rice or any Indian Bread.
