Tindora sabzi is a lightly spiced dry vegetable side dish recipe made with ivy gourd (tindora ) and special masala. It is a delicious, homely, and perfect recipe for your everyday meals. This vegetable fry recipe is very quick and requires basic spices which we use in our everyday cooking. Serve it with roti and Gujarati dal for a wholesome lunch or dinner. Do try this!
The key to making tasty tindora sabzi at home are
- Choose fresh green and medium thickness tindora for sabzi and cut it into long slices.
- In masala, you can use any farsan (chivda) or roasted gram flour (besan) in place of gathiya.
- Grind masala into a coarse powder, so it will give a slightly crunchy taste while eating sabzi.
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Gujarati Tindora nu shak | masala tindora sabzi |tindora sabzi
- For masala
- 3 tbsp peanuts
- 2 tbsp white sesame seeds
- 1 tbsp dry coconut
- 2 tbsp gathiya
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 2 tbsp red chilli powder
- 1 tbsp sugar
- ½ tsp garam masala
- ½ lemon juice
- Some coriander leaves
- For tindora sabzi
- 350 grm or 3.5 cup tindora
- 4 tbsp oil
- ½ tsp cumin seeds
- ½ tsp jeera
- Pinch of hing
- ½ tsp ginger paste
- 1 tsp green chilli paste
- ½ tsp turmeric powder
- Salt to taste
- Coriander leaves
- Wash tindora and dry it completely. cut the head and tail (top and bottom part) and discard them. Cut the tindora vertically into half and then make thin slices out of it. Chop all of them the same way.
- Heat the oil in a pan on medium heat. Add mustard seeds, cumin seeds, hing, ginger paste and green chilli paste. Sauté for a minute.
- Then add turmeric powder and mix well.
- Add tindora and salt. Mix well and cook it on medium-low flame.
- Meanwhile, in a pan roast peanut slightly and add into mixture jar. Also add sesame seeds, dry coconut, gathiya and grind it into a coarse powder.
- Take out into mixing bowl, add coriander powder, cumin powder, red chilli powder, sugar, garam masala, lemon juice and coriander leaves. Mix well. Masala is ready.
- After 12-14 minutes, check by breaking a tindora or potato with a spatula. If it breaks easily without any effort means, it is cooked and tender.
- Then add prepared masala on tindora and mix well.
- Sprinkle some water, cover and cook sabji for 5 minutes on low flame.
- Garnish with coriander leaves and serve.
- cook tindora on medium-low flame.
- cover and cook sabzi for 5 minutes, so the flavor of masala is absorbed into tindora.
- Masala tindora sabzi tastes great with roti and aamras.
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