by Pallavi Purani

Tindora Nu shaak

Here is first of the many dishes from my Gujarati Thali Spread. Tindora nu Shaak or Ivy Gourd stir fry.


Print Recipe
Tindora Nu shaak
Here is first of the many dishes from my Gujarati Thali Spread. Tindora nu Shaak or Ivy Gourd stir fry.
Course side dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
  • 200 gms Ivy Gourd Tindora / [ Wash and cut length wise ... .
  • 1 tsp Jeera ... .
  • pinch of . Scant asafotida
  • 1 tsp Chilly Red powder [ or as per taste ... .
  • 1/2 tsp turmeric powder ... .
  • 1 tbsp Jaggery jaggery .. powder [ or grated .
  • 1/3 cup water .. .
  • to taste Salt .
Course side dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
  • 200 gms Ivy Gourd Tindora / [ Wash and cut length wise ... .
  • 1 tsp Jeera ... .
  • pinch of . Scant asafotida
  • 1 tsp Chilly Red powder [ or as per taste ... .
  • 1/2 tsp turmeric powder ... .
  • 1 tbsp Jaggery jaggery .. powder [ or grated .
  • 1/3 cup water .. .
  • to taste Salt .
Instructions
  1. In a wok, heat oil.
  2. Add the jeera and asafotida.
  3. Once jeera changes color slightly, add the tindora and stir it around for a few sec.
  4. Turn the gas to slow-medium heat and add the water.
  5. Cover with a lid and let it cook until soft. You might need to add a little more water if it is not soft enough.
  6. Once it is nearly done, add all the spices and jaggery.
  7. Let the water evaporate from the tindora.
  8. Serve with Bhakri


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