Tindora nu Shaak (Gujarati Ivy Gourd Stir-Fry)

Tindora (ivy gourd, also kundru or tendli) looks like a tiny cucumber and stays pleasantly crunchy when cooked. Gujarati homes stir-fry it with potato, mustard seeds, a little sugar and lemon for the typical sweet-sour-spicy balance.

Video by Bhanu’s Kitchen Bhanu’s Rasoi on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free
• Famous in Gujarat

Ingredients

• 400 g tindora, ends trimmed, cut lengthwise into quarters
• 1 potato, in thin sticks
• 3 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin
• 1 pinch asafoetida
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1½ tsp coriander-cumin powder
• 1 tsp jaggery or sugar
• ¾ tsp salt
• 1 tsp lemon juice

Method

1. Heat the oil, add mustard seeds, cumin and asafoetida.
2. Add tindora, potato, turmeric and salt and stir well.
3. Cover and cook on low heat for 12–15 minutes, stirring every few minutes, until tender with a bite.
4. Add chilli, coriander-cumin powder and jaggery and cook uncovered 3 minutes until lightly crisp.
5. Finish with lemon and serve with rotli and dal.

Tip: Cut tindora into thin quarters – they cook evenly and stay green.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.