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–+ servings

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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Curry
Cuisine Indian
Servings 3 servings

Ingredients
 

  • 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.