Loading...
A quintessential Gujarati household staple, Tindora nu Shaak is a simple yet flavorful stir-fry made with ivy gourd. This delightful dish perfectly balances sweet, tangy, and savory notes, cooked until tender with a classic tempering of mustard and cumin seeds. It's a healthy and comforting side dish, best enjoyed with warm rotis and a side of dal.
For 4 servings
Prepare the Ivy Gourd
Create the Tempering (Tadka)
Cook the Ivy Gourd
A quintessential Gujarati household staple, Tindora nu Shaak is a simple yet flavorful stir-fry made with ivy gourd. This delightful dish perfectly balances sweet, tangy, and savory notes, cooked until tender with a classic tempering of mustard and cumin seeds. It's a healthy and comforting side dish, best enjoyed with warm rotis and a side of dal.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 137.7 calories per serving with 2.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Add Finishing Spices and Flavors
Serve
Add one medium potato, peeled and thinly sliced or diced, along with the tindora. You may need to increase the cooking time slightly to ensure the potatoes are cooked through.
For a South Indian touch, add 2-3 tablespoons of freshly grated coconut along with the final spices for extra texture and flavor.
Add 1-2 green chilies, slit lengthwise, during the tempering stage for an extra kick of heat.
Roast 2 tablespoons of besan in a separate pan until fragrant. Sprinkle it over the cooked shaak in the last 2 minutes of cooking for a nutty flavor and thicker coating.
Ivy gourd is an excellent source of fiber, which aids in digestion, promotes gut health, and helps maintain a feeling of fullness, supporting weight management.
Some studies suggest that ivy gourd has properties that can help regulate blood sugar levels, making it a beneficial vegetable for individuals managing diabetes.
This vegetable is packed with essential vitamins like Vitamin A and Vitamin C, which are crucial for maintaining healthy vision, skin, and a strong immune system.
Tindora nu Shaak is a low-calorie dish, making it an excellent choice for those looking to maintain a healthy weight without compromising on flavor or nutrition.
Look for tindora that are bright green, firm to the touch, and slender. Avoid any that are bulging, soft, or have started to turn red, as these are overripe and can taste sour.
Yes, it is very healthy. Ivy gourd is low in calories and a good source of dietary fiber, Vitamin A, and Vitamin C. This preparation uses minimal oil and a blend of beneficial spices, making it a nutritious everyday vegetable dish.
One serving of Tindora nu Shaak (approximately 1 cup or 120g) contains around 110-130 calories, depending on the amount of oil used. It's a light and low-calorie side dish.
Absolutely. The sugar is added for the traditional Gujarati sweet and sour taste profile. If you prefer a purely savory dish or are avoiding sugar, you can omit it completely. The dish will still be delicious.
Leftover Tindora nu Shaak can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.
This recipe goes great with these complete meals
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
Crisp and savory pearl millet flatbread bites, spiced with ajwain and sesame seeds. A healthy, gluten-free Gujarati snack, also known as 'Bajra na Vada' or 'Dhebra', perfect with yogurt or pickle. Ready in about 35 minutes.
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
