Tindora Bateta nu Shaak
A simple and delicious Gujarati stir-fry made with ivy gourd and potatoes. This everyday sabzi is slightly sweet, tangy, and perfectly spiced, pairing beautifully with fresh rotis and dal.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Tempering (Vaghar)
- b.Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
- d.Immediately add the cumin seeds and asafoetida. Sauté for another 15-20 seconds until the cumin seeds turn golden and fragrant.
- 2
Step 2
- a.Sauté and Cook the Vegetables
- b.Carefully add the cubed potatoes to the pan. Sauté for 2-3 minutes, stirring occasionally, until they are lightly coated with oil.
- c.Add the sliced tindora and mix well with the potatoes and tempering.
- d.Sprinkle in the turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir gently for about a minute to coat all the vegetables evenly with the spices.
- e.Pour in 1/4 cup of water, which will create steam to cook the vegetables.
- f.Reduce the heat to low-medium, cover the pan with a lid, and let it cook for 15-20 minutes. Stir every 5 minutes to prevent sticking.
- g.Cook until both the tindora and potatoes are tender. You can check by piercing a piece of potato with a fork; it should go through easily.
- 3
Step 3
- a.Add Finishing Flavors
- b.Once the vegetables are fully cooked, add the grated jaggery and fresh lemon juice.
- c.Stir everything together gently and cook uncovered for another 2-3 minutes, allowing the jaggery to dissolve completely and the flavors to meld.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the shaak rest for 5 minutes before serving. This allows the flavors to settle.
- d.Serve hot with phulka rotis, parathas, or as part of a traditional Gujarati thali with dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender, bright green tindora. Mature ivy gourds with visible red seeds can be tough and might taste sour.
- 2Cut the potatoes into small, uniform cubes (about 1/2-inch) so they cook at the same rate as the sliced tindora.
- 3Start with just 1/4 cup of water. If the shaak looks too dry during cooking, add another tablespoon or two. The goal is to steam the vegetables, not boil them.
- 4For faster cooking, you can slice the tindora into thin rounds. For a different texture, you can also quarter them lengthwise.
- 5Taste and adjust the salt, jaggery, and lemon juice at the end. The perfect Gujarati shaak has a harmonious balance of spicy, sweet, and tangy notes.
- 6This shaak can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight.
Adapt it for your goals.
Add Crunch
For a different texture, add a tablespoon of roasted and coarsely crushed peanuts or sesame seeds along with the jaggery and lemon juice.
Jain FriendlyJain-Friendly
This recipe is naturally Jain-friendly as it does not contain onion or garlic. To make it fully compliant, you can omit the potatoes and use raw bananas instead.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the potatoes for an extra kick of heat and fresh chili flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
Both tindora and potatoes are good sources of dietary fiber, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Good Source of Vitamins
Tindora is packed with vitamins like Vitamin A and C, which are essential for a strong immune system and healthy skin. Potatoes provide a good amount of Vitamin C and B6.
Plant-Based Nutrition
This dish is entirely plant-based, offering essential nutrients without any cholesterol. Spices like turmeric add anti-inflammatory properties, contributing to overall wellness.
Frequently asked questions
One serving of Tindora Bateta nu Shaak contains approximately 140-160 calories, making it a light and healthy main dish. The exact count can vary based on the amount of oil used.