vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Fiber-rich Tindora nu Shaak with wholesome Bhakri – an energy-giving and soul-satisfying homestyle meal.
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.
Serving size: 1 serving
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 1 serving
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Fiber-rich Tindora nu Shaak with wholesome Bhakri – an energy-giving and soul-satisfying homestyle meal.
This gujarati dish is perfect for dinner. With 399.84000000000003 calories and 10.08g of protein per serving, it's a high-fiber, gut-friendly, low-calorie option for your meal plan.
Prepare the Ivy Gourd
Create the Tempering (Tadka)
Cook the Ivy Gourd
Add Finishing Spices and Flavors
Serve
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.