Tindora Bateta nu Shaak
A simple Gujarati dry sabzi made with tindora and potatoes, gently spiced and cooked until tender. It has a lovely balance of earthy, lightly sweet, and warm flavors that goes beautifully with roti or dal-rice.
For 4 servings
- prep · ~15 min
Prepare the vegetables.
1.Wash and trim the tindora, then slit each one lengthwise into thin pieces.2.Peel the potato and cut it into small even cubes so it cooks at the same rate.3.Chop the cilantro and keep the lemon juice ready.TIPCut the potato small and uniform so it softens before the tindora overcooks. - temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them crackle.3.Add cumin seeds and asafoetida, and cook for a few seconds until fragrant.TIPKeep the heat medium so the seeds bloom without burning. - saute · ~2 min
Cook the potato with the spices.
1.Add the potato and mix well in the tempering.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Stir for 1 to 2 minutes so the potato is lightly coated with the spices. - saute · ~2 min
Add the tindora and mix well.
Add the tindora to the pan and toss everything together until the vegetables are evenly coated with the spices. Add sugar and mix again.
- simmer · ~15 min
Cover and cook until tender.
1.Sprinkle in the water and mix once.2.Cover the pan and cook on low heat until the potato and tindora are tender.3.Open and stir once or twice during cooking to prevent sticking.TIPUse just a little water. This shaak should stay semi-dry, not saucy. - saute · ~3 min
Finish the shaak uncovered.
Remove the lid and cook for 2 to 3 minutes, stirring gently, until any extra moisture dries up and the vegetables look lightly glazed.
- garnish
Add lemon juice and cilantro.
Turn off the heat, then add lemon juice and cilantro. Toss gently so the fresh flavors stay bright.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the tindora lengthwise fairly thin so it turns tender without going mushy.
- 2Keep the potato cubes small and even; larger chunks can stay undercooked by the time tindora is done.
- 3Add only a splash of water while covered cooking, or the shaak will lose its classic semi-dry texture.
- 4Stir gently once or twice during simmering so the potatoes do not break and turn pasty.
- 5Cook uncovered at the end until the masala lightly clings to the vegetables and the pan looks nearly dry.
- 6Add the lemon juice only after switching off the heat to keep its fresh tang bright.
- 7This shaak reheats well; warm it in a pan rather than a microwave to bring back the dry finish.
Adapt it for your goals.
Low-oil
Use less oil and a good heavy pan, stirring a bit more often. It keeps the shaak lighter while still preserving the dry texture.
no sugarNo-sugar
Skip the sugar if you prefer a more savory profile; the lemon will stand out more and the dish will taste sharper.
spicierSpicier
Increase the red chili powder or add slit green chilies in the tempering for a hotter everyday version.
jainJain
Replace the potato with raw banana or diced pumpkin and use a Jain-friendly hing, for a version that avoids root vegetables.
Why this is on our healthy list.
Vegetable-Rich Side Dish
Made with tindora and potato, this shaak adds a satisfying serving of vegetables to a simple roti or dal-rice meal.
Digestive Spice Support
Cumin, asafoetida, and coriander are traditional spices often used in Gujarati cooking to make vegetable dishes feel lighter and more digestible.
Moderate and Home-Style
The recipe uses a modest amount of oil and very little water, giving a home-style sabzi without a heavy gravy.
Frequently asked questions
Usually too much water was added or the pan stayed covered too long. Use only a little water, then finish uncovered until the moisture evaporates.
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