Tindora Batata nu Shaak
A classic Gujarati home-style stir-fry featuring tender tindora (ivy gourd) and soft potatoes, cooked with simple, everyday spices. A quick and comforting side dish that pairs perfectly with roti and dal.
For 4 servings
8 steps. 25 minutes total.
- 1
Prepare the vegetables
- a.Wash the tindora, trim the ends, and slice them into thin rounds (about 1/8-inch thick). Peel the potatoes and dice them into small, uniform 1/2-inch cubes. Keeping the cuts uniform ensures even cooking.
- 2
Prepare the tempering (Vaghar)
- a.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-45 seconds.
- 3
Add the cumin seeds and asafoetida to the spluttering mustard seeds
- a.Sauté for about 15-20 seconds until the cumin seeds sizzle and become fragrant.
- 4
Immediately add the diced potatoes and sliced tindora to the pan
- a.Stir well to coat the vegetables with the tempered oil and spices. Sauté for 3-4 minutes, allowing them to lightly cook.
- 5
Add the powdered spices
- a.Lower the heat, then add the turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix thoroughly until all the vegetables are evenly coated with the spices.
- 6
Slow cook the shaak
- a.Pour in 1/4 cup of water, stir once, and cover the pan with a tight-fitting lid. Reduce the heat to low and let it cook for 18-20 minutes. Stir every 5-6 minutes to prevent sticking. The shaak is done when the potatoes are fork-tender and the tindora is soft.
- 7
Add the finishing touches
- a.Once the vegetables are fully cooked, turn off the heat. Add the sugar (if using) and fresh lemon juice. Stir gently to combine.
- 8
Garnish and serve
- a.Garnish with freshly chopped coriander leaves. Serve the Tindora Batata nu Shaak hot with phulka roti, paratha, or as a side dish with dal and steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, choose young, tender, and bright green tindora. Avoid mature ones that are pale or have turned reddish inside, as they can be tough.
- 2Cutting the tindora and potatoes to a uniform size is key for even cooking.
- 3This shaak is meant to be dry ('koro'). Avoid adding too much water. The vegetables will cook in their own steam.
- 4Cooking on low heat ('dheemo taap') allows the vegetables to cook through without burning and helps develop a deeper flavor.
- 5If the shaak seems too dry before the vegetables are cooked, you can sprinkle 1-2 tablespoons of extra water.
- 6For a slightly different flavor, you can use jaggery (gud) instead of sugar.
Adapt it for your goals.
Flavor Enhancement
Add 1 teaspoon of ginger-garlic paste along with the vegetables in step 4 for a more robust flavor.
Spice VariationSpice Variation
Sprinkle 1/4 teaspoon of garam masala at the end along with the lemon juice for extra warmth and aroma.
Vegetable VariationVegetable Variation
You can make this recipe with only tindora (Tindora nu Shaak) by omitting the potatoes and adjusting the cooking time slightly.
Texture VariationTexture Variation
For a slight crunch, add 1 tablespoon of roasted sesame seeds or crushed peanuts as a garnish.
Why this is on our healthy list.
Rich in Dietary Fiber
Both tindora and potatoes are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Vitamins
Tindora is a source of Vitamin A and C, which are essential for immune function and skin health. The addition of lemon juice provides an extra boost of Vitamin C.
Aids Digestion
The spices used, such as cumin, turmeric, and asafoetida, are known for their digestive properties. They help reduce bloating and improve overall digestive comfort.
Wholesome Plant-Based Nutrition
This dish is entirely plant-based (vegan) and provides essential nutrients from vegetables and spices, making it a light yet satisfying part of a balanced diet.
Frequently asked questions
One serving (approximately 1 cup or 145g) of Tindora Batata nu Shaak contains around 130-150 calories, depending on the amount of oil used. It's a relatively low-calorie side dish.