Tindora Nu Shaak (Gujarati Ivy Gourd Stir Fry)
A quick and wholesome Gujarati-style tindora stir fry made with mustard seeds, hing, and warming spices. Ready in 20 minutes, naturally vegan and gluten-free.
Equipment
- Heavy-bottomed pan or kadai
- Lid for the pan
Ingredients
Main
- 250 -300g tindora / ivy gourd about 3 cups; thinly sliced lengthwise
- 1.5 tbsp groundnut oil or neutral oil
- 1 tsp mustard seeds
- A generous pinch of hing (asafoetida)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder adjust to taste
- 1 tsp dhana jeeru coriander-cumin powder
- Salt to taste
To Finish
- 1 tsp jaggery or a pinch of sugar; grated
- 1 tsp lemon juice
- 2 tbsp fresh coriander roughly chopped
Instructions
Prep the Tindora
- Wash the tindora and pat completely dry. Any moisture on the surface will cause them to steam instead of fry, making them soft rather than slightly crisp.
- Trim both ends. Slice each piece thinly lengthwise into 3-4 strips. The thinner the cut, the more evenly they'll cook. For a quicker cook, you can also slice them into thin rounds.
Make the Tempering
- Heat the oil in a heavy-bottomed pan over medium heat. The pan should be properly hot before the seeds go in.
- Add the mustard seeds. Let them pop fully. This takes about 30-40 seconds. Don't rush this step: undercooked mustard seeds taste raw and sharp.
- Add the hing immediately after the seeds have popped. It will sizzle for 2-3 seconds. Then add the turmeric.
Cook the Shaak
- Add the sliced tindora and stir to coat in the tempered oil. Season with salt.
- Add the red chili powder and dhana jeeru. Stir well.
- Cover the pan and cook on medium-low heat for 12-15 minutes, stirring every 3-4 minutes. The tindora will release a little moisture and cook in its own steam. Do not add water.
- Check for doneness: the tindora should be tender but still have a slight bite. Press a piece against the side of the pan. It should yield easily but not turn to mush. If it's still firm at the 15-minute mark, cover and cook for another 3-5 minutes.
- Add the jaggery and lemon juice. Stir to combine and cook uncovered for 1-2 minutes to let the flavors come together.
- Taste and adjust salt, chili, or lemon as needed. Finish with fresh coriander.
Notes
Don't add water. This is a dry stir fry (sukhi sabzi). The tindora has enough moisture on its own. Adding water will make it soggy.
Batch cooking: This recipe doubles well. Make a large batch and refrigerate for up to 3 days. It reheats beautifully in a pan with a splash of oil.
Freezing: Cool completely, transfer to a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature and reheat in a pan.
Vegan and gluten-free as written.
Tried this recipe?Let us know how it was!