Galka nu Shaak

Name: Galka nu Shaak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g tindora (ivy gourd, washed, ends trimmed, sliced lengthwise into thin strips); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch salt; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

6/10

A simple, homestyle Gujarati stir-fry of tender ivy gourd cooked with minimal spices to let the vegetable's natural mild sweetness shine through. Finished with a squeeze of lemon, it makes a light, everyday companion to roti and dal.

PREP

10m

COOK

15m

SERVES

1 KATORI

94 cal

SERVINGS

METHOD · 6 STEPS

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

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice tindora lengthwise into thin strips for even cooking and a tender texture.
2
Let mustard seeds fully pop before adding cumin to avoid burning the spices.
3
Do not add water; the tindora releases enough moisture to steam-cook perfectly.
4
Cook covered on low heat to allow the gourd to soften in its own juices.
5
Finish with a dry sauté on medium heat to remove excess moisture and concentrate flavors.
6
Always add lemon juice off the heat to keep its bright, fresh taste intact.
7
Leftover shaak keeps well in the fridge for up to 2 days; reheat gently in a pan.