Galka nu Shaak

1. 1
   prep · ~10 min

   Prep the ivy gourd.

   Wash the tindora thoroughly. Trim both ends and slice each one lengthwise into thin strips, about 4 to 6 strips per gourd depending on thickness. Set aside.

2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat until shimmering.

   2.Add mustard seeds and let them pop completely (15-20 sec).

   3.Add cumin seeds and let them sizzle until fragrant (10 sec).

   4.Add asafoetida and turmeric powder, stir for 5 seconds.

   TIPMedium heat prevents the mustard from burning before it pops.
3. 3
   saute · ~12 min

   Cook the tindora.

   1.Add the sliced tindora to the pan and stir well to coat with the tempering.

   2.Sprinkle red chili powder, coriander powder, and salt over the tindora.

   3.Stir everything together, then cover the pan with a lid.

   4.Cook on low heat for 10-12 minutes, stirring once or twice. The tindora will release moisture and cook in its own steam.

   TIPResist adding water—the vegetable's natural juices are enough to cook it tender.
4. 4
   saute · ~3 min

   Finish with a dry sauté.

   1.Remove the lid and increase heat to medium.

   2.Stir-fry for another 2-3 minutes to evaporate any remaining moisture.

   3.The tindora should be tender with a slight crispness at the edges.
5. 5
   garnish · ~1 min

   Add lemon juice and garnish.

   1.Turn off the heat. Squeeze fresh lemon juice over the shaak and toss once.

   2.Transfer to a serving bowl and garnish with chopped coriander leaves.

   TIPAlways add lemon juice off the heat to preserve its fresh, bright flavor.
6. 6
   serve

   Serve warm.

   Galka nu Shaak is best enjoyed warm as part of a Gujarati thali with roti, dal, and rice.

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