Tindora nu shaak
Tindora nu shaak, from above
VegVeganGujarat

Tindora nu shaak

Ivy gourd sliced long and cooked slow until it blisters. Lunchbox gold.

30 minTime
2 gProtein each
mildSpice
The tiffin regular1 chapter · 1 min read

Make it your way

Grandma's wayJust the way it lands in a Gujarati dabba.
The original
120kcalsame
2 gproteinsame
4 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ivy gourd3 cups, sliced lengthwise
Potato1 medium, cut in thin fingers
Cooking oil (vegetable oil)2 tbsp
Mustard seeds1 tsp
Asafoetidaa pinch
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1 tsp
Coriander powder (ground coriander)1¼ tsp
Sugar1 tsp
Saltto taste

Method

4 steps
  1. 1Slice tindora lengthwise into quarters, discarding any that are red inside.
  2. 2Heat oil in a wide kadai, crackle mustard and add asafoetida, then tindora, potato, turmeric and salt.
  3. 3Cover and cook on low 15 minutes, stirring now and then.
  4. 4Uncover, add chilli, coriander powder and sugar, and cook 4 minutes more.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Tindora nu shaak: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Lauki thepla40 min
With a main Dal dhokli50 min
With a main Undhiyu90 min
To drink Masala chaas10 min
Sign up to send it to your cook