Vegetarian, vegan and gluten-free
- Cook time: 15 minutes
- Prep time: 10 minutes (cut tindora and potato)
Tindora is grown in tropical climates in Africa and Asia and is popularly eaten cooked in Indian cuisine as a main vegetable dish or even added to dals in South Indian cuisine. In English, tindora is known as ivy gourd. Across India it is known in different regions as various names such as kovakkai, dondakaya, tendli and tondi.
They are green and ovoid in shape with thin white lines. They look a bit like elongated mini watermelons! While they could be eaten raw, I have only had them cooked in Indian dishes.
Ingredients and Variations
This recipe for tindora is a Gujarati version of tindora sabzi known as shaak. While it can be cooked on its own with Indian spices, we often have it with potatoes. This tindora recipe adds in potatoes.
You can also use garlic and onions to make tindora masala. Feel free to add finely chopped onions and minced garlic I have not included it as that is not how I had it growing up.
How to cut tindora
Tindora can be cut in small circles or length wise. In Gujarati shaaks they are usually cut lengthwise and that is my preference. The potatoes should also be cut in a similar shape and length to reduce cook time.
First wash the tindora and dry them
Then cut off the ends and make 3 horizontal slits. Cut those into halves to make 6.
If it is easier for you, make 4 lengthwise pieces. Just note, the cooking time may take two or three minutes more.
Making Tindora Batata Shaak
It is a very easy shaak to make! Cook the potatoes in oil, add in the tindora and spices. Cover and cook. Check to ensure that the ivy gourd and potatoes are knife tender.
During mango season, you can also serve some mango ras on the side!
You can make the shaak and freeze it. Make sure to store in a freezer safe container or bag. Move to the fridge the night before serving to defrost. Reheat in a pan on low heat before serving.
Is tindora the same as parwal?
While tindora looks similar to parwal it is different. Parwal is known as pointed gourd. So, it is part of the gourd family but different from tindora or ivy gourd. Parwal is a little larger than tindora and has a thicker skin. It also has a softer texture than the crunch of tindora.
Tindora Nu Shaak
- 1 Non stick pan
- 3 tbsp oil
- ½ tsp mustard seeds
- ⅛ tsp asafetida hing
- 2 medium potatoes 300g
- 1 tsp salt
- ½ tsp turmeric powder
- 2½ cups Tindora (ivy gourd) chopped 280g
- ½ tsp red chili powder lal mirch
- 1 tsp cumin coriander powder dhana jeeru
- ½ tsp sugar
- cilantro chopped, optional
- Chop tindora (ivy gourd) and bateta (potatoes) in similar shapes. (see picture and post for more details). Chop 4-5 stalks of cilantro (optional).
- Heat oil in non-stick pan on stove on medium heat. Once hot, add mustard seeds. They will start to pop and splutter in 1-2 minutes. Add hing (asafetida).
- Add potatoes then turmeric and salt. Mix well. Let potatoes cook for about 2-3 minutes. They will just begin to brown at about this time.
- Add in the tindora and remaining spices. Mix well. Reduce heat between low-medium. Cover and cook about 12 minutes. Mix once at 6 minutes. At 12 minutes, check to see that tindora and potatoes are knife tender and cooked.
- Once cooked, turn off gas. Optionally add chopped fresh cilantro and serve.