Tindora nu shak recipe | Giloda nu shak | tindli ki sabzi | tindora sabzi

“This is a delightful recipe for a spiced dry vegetable side dish made with ivy gourd (tindora) and common spices. It is both delicious and comforting, making it the perfect addition to your tiffin or everyday meals. This vegetable fry recipe is quick and simple, requiring basic spices commonly used in our everyday cooking. It pairs wonderfully with roti and Gujarati dal, creating a wholesome lunch or dinner. Give it a try!”

• Firstly, select fresh green tindora of medium thickness for the sabzi and slice them into medium thick pieces. Alternatively, you can also cut them into long slices.
• Secondly, add some besan (gram flour) to the masala. Besan acts as a binding agent, allowing the masala to coat the tindora easily. Alternatively, you can use roasted chana dal powder as a substitute.
• Lastly, tindora nu shak tastes great the following day as it absorbs the masala flavors well.

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Recipe Video

Tindora nu shak recipe | Giloda nu shak | tindli ki sabzi | tindora sabzi

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Curry

Cuisine Indian

Servings 3 servings

Ingredients

 

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• ▢ 300 grm tindora - tindli
• ▢ 5 tbsp oil
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp cumin seeds
• ▢ Pinch of asafetida - hing
• ▢ ¾ cup or 2 medium size chopped onion
• ▢ 1 tsp ginger-garlic paste
• ▢ 1 chopped green chilli
• ▢ 1 tbsp gram flour - besan
• ▢ ½ tsp turmeric powder
• ▢ 1 tbsp Kashmiri red chilli powder
• ▢ 1 tbsp coriander powder
• ▢ ½ tsp garam masal
• ▢ ½ cup chopped tomatoes
• ▢ Salt to taste
• ▢ 2 tbsp crushed peanuts
• ▢ ¼ cup water
• ▢ 1 tsp jaggery
• ▢ 1 tsp lemon juice
• ▢ Some coriander leaves

Instructions

• Wash and cut the ivy gourd (tindora) into medium-thick slices.
• Heat 3 tbsp oil in a pan and add the tindora slices. Stir continuously over medium-high flame until they are 80% cooked.
• Remove the fried tindora from the pan and keep it aside on a plate.
• In the same pan, add 2 tbsp oil, mustard seeds, cumin seeds, and hing (asafoetida). Sauté them.
• Then add chopped onions, ginger-garlic paste, and chopped green chilies. Sauté them.
• Lower the flame and add besan (gram flour), turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala. Sauté the mixture.
• Add chopped tomatoes and salt. Sauté until the tomatoes become soft and mushy.
• Now, add crushed peanuts and mix well.
• Add the fried tindora slices to the pan and mix them with the gravy.
• Sprinkle some water over the mixture and cover the pan. Cook the sabzi on low flame for 5 minutes.
• Then, add jaggery, lemon juice, and some chopped coriander leaves. Mix well and cook for an additional 2 minutes.
• Serve the masaledar tindora nu shak with roti or paratha.

Notes

• Cut tindora into medium thick slices. Do not cut into thin slices.
• Fry tindora on medium-high flame till it is slightly crisp and cook about 80%.
• Besan gives binding and coating to masala.
• Cook tomatoes till they become soft and meshy into gravy.
• Crushed peanut powder gives nutty flavor to the sabzi.
• Cover and Cook sabzi on low flame for 5-7 minutes, so masala absorbs it.
• Tindora nu shak tastes excellent when it is prepared slightly spicy.

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