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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
Prepare the Tempering (Vaghar)
Sauté and Cook the Vegetables
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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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 182.63 calories per serving with 2.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Finishing Flavors
Garnish and Serve
For a different texture, add a tablespoon of roasted and coarsely crushed peanuts or sesame seeds along with the jaggery and lemon juice.
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.
Add 1-2 slit green chilies along with the potatoes for an extra kick of heat and fresh chili flavor.
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.
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.
This dish is entirely plant-based, offering essential nutrients without any cholesterol. Spices like turmeric add anti-inflammatory properties, contributing to overall wellness.
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.
Yes, it is a very healthy and nutritious everyday vegetable dish. It's rich in fiber from the vegetables, contains beneficial spices like turmeric, and is cooked with minimal oil. It is also naturally vegan and gluten-free.
Yes. For a pressure cooker, follow the tempering steps, sauté the vegetables and spices, add water, and cook for 1 whistle. For an Instant Pot, use the 'Sauté' mode for tempering and sautéing, then pressure cook on 'High' for 2-3 minutes followed by a quick release.
This usually happens when the tindora is overripe or mature. Always choose young, tender, and bright green tindora. Avoid any that are pale, yellowish, or have red seeds visible inside, as they tend to be tough and can have a bitter taste.
While you can freeze it, the texture of the potatoes may become slightly mushy upon reheating. For best results, it's recommended to consume it fresh or store it in the refrigerator for up to 3 days.
This shaak pairs perfectly with fresh, hot phulka rotis or parathas. It is a staple in a Gujarati thali, often served alongside Gujarati dal, steamed rice, and a simple salad (kachumber).