What is Tindora nu Shaak
Tindora nu Shaak has different names such as Tindora Sabzi, Tindora fry, Kovakkai fry, Dondakaya fry. These various names are due to the different regions in India in which this ivy gourd recipe is prepared. It is a dry tindora curry or stir fry recipe that can be included in your everyday meals. Tindora or Ivy Gourd, scarlet gourd, or kowai fruit is a tropical plant and grows in various states in India. It is a crunchy vegetable and resembles a baby watermelon or small baby cucumber. There are many benefits of ivy gourd, one of the most well known is they help in reducing blood sugar levels. This green vegetable is also packed with essential nutrients, just like this Karela Nu Shaak.
Why you will love this recipe
Suitable for vegans and vegetarians Diabetic friendly and homely sabzi recipe Vegan and Gluten-free Delicious recipe to enjoy this very popular vegetable Healthy – ivy gourd has numerous health benefits Easy recipe – made with simple Indian spices and not required any special masala Perfect for tiffin box
Ingredients
Full measurements can be found in the recipe card below Ingredients are available in Asian grocery stores Tindora – use fresh tindora, ideally a day or two after you purchase them, as they cook much faster and have better flavour Green chillies and ginger – crush green chilies and ginger Mustard seeds and cumin seeds – alternatively use one or the other Spices – red chilli powder, turmeric powder, cumin powder and coriander powder, garam masala powder and hing (asafoetida) Hing is added to curries where onion or garlic isn’t used. It helps with digestion. Omit if you do not have it or want to make the curry gluten-free. Oil – I have used olive oil but you can use vegetable oil, sunflower or mustard oil all of which are used in Indian cuisine. Sugar – sugar and lemon is often added to Gujarati curries. It doesn’t make the curry sweet but enhances the flavours. Alternatively, add jaggery. Lemon juice or tamarind – alternatively use lime juice, dry mango powder (amchur powder). If using tamarind, add a small 1 inch piece to the curry. Remove before serving. Coriander leaves for garnishing Optional – these additions are down to individual taste Add cut potatoes when adding the tindora in the recipe. Adding potatoes provides flavour, carbs and also makes the dish cheaper as it bulks it out. Tindora are an expensive vegetable to buy in the UK. Add curry leaves to the hot oil. Gujarati Tindora nu Shaak is prepared without onion and garlic but you can add it if you want.
How to make Tindora nu Shaak / Tindora Sabzi
Follow the step by step photos and video recipe How to cut Tindora (see video in the recipe card below) Wash the tindora and cut lengthwise into four pieces by cutting into half and half again. Pressure Cooker Method and Instant Pot Heat oil in a small pressure cooker (or saute for Instant Pot) and add mustard seeds, when they splutter add cumin seeds and hing. Add tindora and all the masala powders, salt and ginger green chilli paste. Mix well and add very little water and cook till 2 whistles. Or in Instant Pot, pressure cook on high for 1 minute and quick release the pressure Add jaggery/sugar and squeeze lemon juice. Garnish with coriander. Stovetop Method Heat oil in a frying pan on medium flame and add the mustard seeds and a few seconds later the cumin seeds. Once you hear a splutter, add the hing. Add in the tindora immediately, the spice mix, the green chillies-ginger and salt. This is a vegetable fry recipe so there is no need for extra water as the tindora cook in their own steam. Cover with a lid and cook on low heat until the tindora are tender – between 8-10 minutes. If it seems the vegetables are sticking, add a tablespoon of water at a time and switch to low flame. Once cooked, add a pinch of sugar and lemon juice.
Serving Suggestion
Tindora Sabzi is a lightly spiced dry vegetable side dish recipe. For a complete meal Tindora nu Shaak is best served with Gujarati chapatis (Indian bread) and a combination of dal rice. As this is a Gujarati curry, dal such as Gujarati Toor Daal, Urad dal or Chana Dal goes best. For a Gujarati Thali, serve with kachumber, raita, plain yogurt and keri no ras.
Storage
Store leftover tindora sabji in an airtight container and keep in the fridge for up to 3 days. Reheat before serving. You can freeze this curry in a freezer safe container. Thaw on kitchen counter before reheating in a pan or microwave.
Other Sabzi Recipes
Zucchini Sabji Kobi Bateta Nu Saak Valor Ringan Sazi Brinjal Fry (Ringan Na Palita/Patika) Bharela Bhinda (Gujarati stuffed Okra) Sev Tamatar Ki Sabzi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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