Tindora nu Shaak

Name: Tindora nu Shaak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g tindora (ivy gourd, washed, ends trimmed, sliced lengthwise into quarters); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch salt; 0.5 tsp sugar; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

7/10

Slender ivy gourds tossed in a simple tempering of mustard, cumin, and turmeric, then allowed to gently steam in their own juices until tender yet pleasantly crisp. A light, everyday Gujarati stir-fry that comes together in under five pantry ingredients, letting the delicate grassy sweetness of tindora shine.

PREP

10m

COOK

15m

SERVES

1 KATORI

98 cal

SERVINGS

METHOD · 6 STEPS

prep
Trim and slice the tindora.
1.Wash 500 g tindora thoroughly under running water.
2.Pat dry, then trim and discard both ends of each gourd.
3.Slice each tindora lengthwise into quarters, keeping sizes uniform for even cooking.
TIPPick firm, bright green tindora without wrinkles for the best snap.
temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a kadai over medium heat.
2.Add 1 tsp mustard seeds and let them pop completely.
3.Add 1 tsp cumin seeds and let them sizzle and turn aromatic.
4.Sprinkle a pinch of asafoetida and stir for 5 seconds.
TIPWait until the mustard seeds fully crackle before adding cumin, otherwise the tempering won't release its full aroma.
saute · ~1 min
Cook the tindora with spices.
1.Add the sliced tindora to the tempering and toss well to coat with oil.
2.Sprinkle a pinch of turmeric powder, a pinch of red chili powder, 1 tsp coriander powder, and a pinch of salt.
3.Stir gently until spices are evenly distributed, about 1 minute.
TIPStir gently so the slender slices don't break; they should stay intact for a nice bite.
simmer · ~11 min
Steam until tender.
1.Sprinkle 0.5 tsp sugar over the tindora for a mild sweet balance.
2.Lower the heat, cover the pan with a tight lid, and let it steam in its own moisture for 10-12 minutes.
3.Check and stir once halfway. No water needed — the tindora will release its own juices.
TIPResist adding water. The steam created from the tindora's own moisture is what gives it that soft-yet-firm texture.
saute · ~2 min
Dry out any remaining moisture.
1.Remove the lid once the tindora is fork-tender.
2.Increase heat slightly and stir for 1-2 minutes to evaporate any leftover liquid.
3.Taste and adjust salt if needed.
TIPThe finished shaak should look glossy and dry — no puddle of water at the bottom.
garnish
Garnish with coriander and serve.
Transfer to a serving bowl, scatter 2 tbsp chopped coriander leaves on top, and serve hot with roti or thepla.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose tindora that are firm, bright green, and wrinkle-free for the best texture and flavor.
2
Slice the tindora uniformly into quarters so they cook evenly and don't become mushy.
3
Wait until the mustard seeds fully pop before adding cumin to unlock their full aroma.
4
Stir the tindora gently during the sauté so the slender pieces stay intact for a pleasant bite.
5
Do not add water — the steam from the tindora's own moisture creates the perfect tender-crisp texture.
6
After steaming, cook off any remaining liquid on high heat so the shaak is glossy and dry, not watery.
7
This shaak keeps well in the fridge for up to 3 days; reheat in a dry pan to restore texture.