Tindora Nu shaak

Name: Tindora Nu shaak
Total time: 600 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 200 gms Ivy Gourd Tindora / [ Wash and cut length wise ... .; 1 tsp Jeera ... .; pinch of . Scant asafotida; 1 tsp Chilly Red powder [ or as per taste ... .; 1/2 tsp turmeric powder ... .; 1 tbsp Jaggery jaggery .. powder [ or grated .; 1/3 cup water .. .; to taste Salt .

pinksocks @cook_7828550

Here is first of the many dishes from my Gujarati Thali Spread. Tindora nu Shaak or Ivy Gourd stir fry.

pinksocks @cook_7828550

Here is first of the many dishes from my Gujarati Thali Spread. Tindora nu Shaak or Ivy Gourd stir fry.

Saved

Ingredients

10 mins

2-portion

200 gmsIvy Gourd Tindora / [ Wash and cut length wise ... .
1 tspJeera ... .
pinchof . Scant asafotida
1 tspChilly Red powder [ or as per taste ... .
1/2 tspturmeric powder ... .
1 tbspJaggery jaggery .. powder [ or grated .
1/3 cupwater .. .
to tasteSalt .

Saved

Steps

10 mins

1

In a wok, heat oil.
2

Add the jeera and asafotida.
3

Once jeera changes color slightly, add the tindora and stir it around for a few sec.
4

Turn the gas to slow-medium heat and add the water.
5

Cover with a lid and let it cook until soft. You might need to add a little more water if it is not soft enough.
6

Once it is nearly done, add all the spices and jaggery.
7

Let the water evaporate from the tindora.
8

Serve with Bhakri