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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.
Prepare the vegetables. 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.
Prepare the tempering (Vaghar). 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.
Add the cumin seeds and asafoetida to the spluttering mustard seeds. Sauté for about 15-20 seconds until the cumin seeds sizzle and become fragrant.
Immediately add the diced potatoes and sliced tindora to the pan. Stir well to coat the vegetables with the tempered oil and spices. Sauté for 3-4 minutes, allowing them to lightly cook.
Add the powdered spices. 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.
Slow cook the shaak. 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.
Add the finishing touches. Once the vegetables are fully cooked, turn off the heat. Add the sugar (if using) and fresh lemon juice. Stir gently to combine.
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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 151.23 calories per serving with 2.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and serve. 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.
Add 1 teaspoon of ginger-garlic paste along with the vegetables in step 4 for a more robust flavor.
Sprinkle 1/4 teaspoon of garam masala at the end along with the lemon juice for extra warmth and aroma.
You can make this recipe with only tindora (Tindora nu Shaak) by omitting the potatoes and adjusting the cooking time slightly.
For a slight crunch, add 1 tablespoon of roasted sesame seeds or crushed peanuts as a garnish.
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.
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.
The spices used, such as cumin, turmeric, and asafoetida, are known for their digestive properties. They help reduce bloating and improve overall digestive comfort.
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.
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.
Yes, it is a very healthy dish. Tindora is rich in fiber and beta-carotene, while potatoes provide potassium and energy. It's cooked with minimal oil and is packed with nutrients from vegetables and spices, making it a wholesome part of a daily meal.
Absolutely! You can make a simple 'Tindora nu Shaak' by following the same recipe and omitting the potatoes. You may need to reduce the cooking time slightly, as tindora cooks faster on its own.
Tindora can be bitter or tough if it's overripe. Always choose young, firm, and bright green tindora. If you find a few pieces are reddish inside while cutting, it's best to discard them as they are mature and may not cook well.
Store any leftover shaak in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat in a pan or microwave before serving.
Yes, you can. Follow the steps until adding the water and spices. Then, pressure cook for 1 whistle on medium heat. Let the pressure release naturally. This method is faster but may result in a softer texture compared to slow-cooking in a pan.
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