Tindora Nu Shaak

Tindora nu shaak is a quick, delicious vegetable dish madeof ivy gourd and potatoes. It uses a handful of simple Indian spices fora healthy meal.
Tindora nu shaak in a pan.

Vegetarian, vegan and gluten-free

  • Cook time: 15 minutes
  • Prep time: 10 minutes (cut tindora and potato)
Tindora or Ivy gourd on a white fluted plate.

About

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.

Benefits of ivy gourd according to WebMD include that they may help in reducing blood sugar levels.

Tindora shaak or sabzi ingredients

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.

Serving suggestions

Tindora nu shaak tastes great with warm roti or other Indian breads and basmati rice / jeera rice. Often shaaks (vegetable dishes) are also served with dals for a complete meal.

If you’d like to serve multiple shaaks, peas cauliflower nu shaak or bhinda nu shaak are two other very easy ones you can make. Others include karela nu shaak, guvar nu shaak or bharela bhinda.

During mango season, you can also serve some mango ras on the side!

FAQs

How to freeze?

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 in a pan.

Tindora Nu Shaak

Shilpa Joshi
Tindora nu shaak is a quick, delicious vegetable dish madeof ivy gourd and potatoes. It uses a handful of simple Indian spices fora healthy meal.
5 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Gujarati, Indian
Servings 4 servings
Calories 180 kcal

Equipment

  • 1 Non stick pan

Ingredients
  

  • 3 tbsp oil
  • ½ tsp mustard seeds
  • tsp asafetida hing
  • 2 medium potatoes 300g
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 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

Instructions
 

Prep

  • Chop tindora (ivy gourd) and bateta (potatoes) in similar shapes. (see picture and post for more details). Chop 4-5 stalks of cilantro (optional).
    Cut tindora or ivy gourd on a cutting board.

Get cooking

  • 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).
    Mustard seeds in oil in a non-stick pan on stovetop.
  • 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.
    Turmeric and salt added and mixed with potatoes in pan.
  • 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.
    Tindora added to potatoes in pan.
  • Once cooked, turn off gas. Optionally add chopped fresh cilantro and serve.
    Cookend bhinda nu shaak in a pot.

Notes

You can also use garlic and onions to make tindora masala.  Feel free to add finely chopped onions and minced garlic if that is your preference.

Nutrition

Calories: 180kcalCarbohydrates: 20gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 592mgPotassium: 463mgFiber: 3gSugar: 1gVitamin A: 77IUVitamin C: 21mgCalcium: 16mgIron: 1mg
Keyword ivy gourd, tindora, tindora curry
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