Sweet Corn & Tindora Nu Shaak is a sweetish, tangy, vibrant side dish or shaak with the earthy flavours of ivy gourd. This dryish Gujarati style sabji or shaak is usually prepared as part of a thali to enjoy with rotli or poori. Whenever, we hosted a big lunch (years back), this shaak would be on the menu. We loved it with either shrikhand or aam ras. Before, I use to deep fry the tindora slices till they became crispy. Nowadays I don’t deep fry them. I allow the slices to cook till a bit crispy in some extra oil. Then I add the rest of the ingredients.
Memories – I Hated Tindora
Also known as ivy gourd, tondhli, giloda, tendli was not my favourite when I was growing up. I pretty much ate whatever my mum cooked. Living in a large family, one did not have the luxury of being fussy. Whatever was served, one ate. However, taste buds changed the minute I stepped into the dining hall of the boarding school – Sophia High School, Mt Abu. I was so use to the way my mum cooked it, dryish with spices. The school version was boiled, overcooked with hardly any flavours. So, began the mission to get rid of the tindora as fast as one could….hide it under the table, hide it under the blouse with a bit of chappati to feed the dogs and birds. Or passing it on to a friend or class mate and in return promising to eat the vegetables they didn’t like. Returning home, I refused to eat tindora nu shaak.
However, things changed when I got married. I just didn’t have the courage to tell my mother in law that I hate tindora. So, during lunchtime took about a tablespoon of it and actually began to love the vegetable slowly. Now eating tindoras is no problem, as long as it’s not overcooked and tasteless.
Some Shaak | Sabji Recipes You May Like
VAAL NU SHAAK, GUJARATI STYLE | LIMA BEAN CURRY
Vaal Nu Shaak is the Gujarati style lima bean curry. Prepared without any onion or garlic, this shaak or curry is generally a part of a big meal for festivals or weddings.
Fansi Dapka Nu Shaak is a version of the traditional Dapka Nu Shaak. Generally guvar or cluster beans are used to make this dumpling like yogurt based shaak or curry. The dapka or dumplings are made of chickpea flour. Instead of guvar or cluster beans I have used French Beans. Dapka Nu Shaak can vary from region to region and home to home. Some make it without yogurt.
Chora Nu Shaak, Gujarati Style is a black eyed bean curry which is usually served on special occasions or at weddings along with some tuvar ni dal and other side dishes. This Gujarati shaak or curry is generally prepared without any onion or garlic.
BATETA RINGAD NU SHAAK | GUJARATI STYLE POTATO BRINJAL CURRY
Bateta Ringad Nu Shaak is a basic, popular, easy to make potato and aubergine curry. This Gujarati style curry, sabji or shaak is usually prepared as a side dish to khichdi and kadhi. Or when made with a bit more sauce or gravy it can be easily enjoyed with some rotli or paratha.
Shakkariya Nu Shaak is a popular traditional sweet potato sautéed. It usually is served as part of a thali along with a flatbread, lentil curry, other shaaks or sides, rice and a sweet dish. It is one of the easiest shaak to prepare and absolutely finger licking good.
Matar Bateta Nu Shaak is a Gujarati style peas and potato curry. A few everyday simple spices and a bit of tomato adds so much flavour to this sabji, shaak or curry. And it is one of the easiest to make, not requiring too many ingredients. No garlic or onion is used for this curry and yet it turns out finger licking good.
Karela nu shaak is simply a Gujarati style side dish, sabji or shaak as we call it. Chopped karela or bitter gourd is stir fried till done with spices. One can cook it with potatoes or cashew nuts. I chose to prepare it with cashew nuts and raisins
PAPDI ANE ZUCCHINI NU SHAAK/HYACINTH BEANS AND ZUCCHINI
Papdi Ane Zucchini Nu Shaak is a version of the traditional Gujarati style Papdi Nu Shaak. Generally we add brinjal or eggplant but here I have replaced it with zucchini. Easy to prepare and full of earthy, sweetish flavour, this shaak goes best with tuvar ni dal, roti and rice.
Tindora Nu Shaak/Stir Fried Ivy Gourd is a simple but very delicious Gujarati side dish that is usually enjoyed as a part of a main meal. Usually, it goes well with tuvar ni dalor moong daland rotis. This shaak or sabji does not require too many spices, allowing the slight khatta meetha taste of tindora to come out.
Matar Turia nu Shaak is an easy to make, healthy, delicious stir fry, sabji or shaak that is usually served as a part of a main meal with roti, paratha or rice.
Sun dried vadi nu shaak is a Gujarati style protein rich, vegan side dish which is generally enjoyed with khichdi or roti. Easy to make, this side dish comes in handy when you don't have fresh vegetables at hand. The sun dried nuggets are made from lentils (dals).
Drumstick Curry/ Saragva Nu Shaak is a gluten free, delicious, side dish prepared using drumstick pods in a yogurt curry. This Gujarati style curry or shaak is commonly enjoyed with hot plain parathas.
Kodha Nu Shaak/ Pumpkin Stir Fry is a simple, but very flavourful way of preparing an easy side dish or sabji, Gujarati style. Served hot with some roti or paratha and a dal it is a complete meal.
Methi Bateta Nu Shaak/ Fenugreek Potato Vegetable is a simple but flavourful way to prepare the famous Gujarati style shaak or sabji using fresh fenugreek and potatoes.
Kaju Turia Nu Shaak is a delicious, rich and healthy curry made from ridge gourd, cashew nuts, spices and fresh tomato puree. Serve it with some naan, roti, paratha or rice. A flavourful and appealing way to serve turia or ridge gourd.
Chori Turia Nu Shaak is a simple and yet very flavourful and healthy stir fry consisting of ridge gourd and long yard beans. It is a vegan side dish and can be gluten free if you don't add asafoetida. Can easily omit garlic to make it into a no garlic onion sabji or shaak. Both are cooked in simple spices and generally enjoyed with some hot rotli and tuvar ni dal or kadhi.
An easy to make, delicious with simple spices, Valor Nu Shaak is a Gujarati style vegetable side dish. Its generally served with rotli (wheat flatbread), a lentil curry and rice as a part of the daily meal.
Bharela Ringad Nu Shaak | Stuffed Brinjals is a very flavourful, mildly spicy side dish that is usually enjoyed with rotli, roti, parathas or poori. The Gujarati style stuffing is usually made of roasted chickpea flour, peanuts, sesame seeds, spices, lemon juice and a bit of sugar. You can add fresh tomato puree to make a gravy or skip it.
STIR FRIED CAULIFLOWER AND POTATO/PHOOL KOBI ANE BATETA NU SHAAK
Phool Kobi ane Bateta Nu Shaak is simply stir fried cauliflower and potato side dish, Gujarati style. So easy to make, it is ready within 10 minutes. This shaak or sabji is usually served with roti and a dal. We love to have it with either Tuvar Dal or sabut moong.
Ingredients Required For Sweet Corn & Tindora Nu Shaak
Ivy Gourd | Tindora
I have used about 500g of tindora. Trim both the ends. Slice the tindora. They should not be too thick or too thin. Don’t add ones that have red or orange as they may not cook properly.
Sweet Corn
Can use fresh, frozen or canned. Cook the fresh or frozen one till done.
Cashew Nuts
Chop the cashew nuts coarsely.
Oil
Use any oil of your choice. I prefer using sunflower or peanut oil.
Mustard Seeds
Also known as rai, sarson ke dane. We need some for tempering.
Cumin Seeds
Jeera, jiru – we need some for tempering. Adds a grassy flavour to the dish.
Sesame Seeds
I prefer using the unhulled white sesame seeds. Also known as tal or simsim.
Asafoetida
Adds an umami flavour. Don’t use if you want to prepare a gluten free shaak. Most powdered asafoetida contain either wheat or rice flour. If it contains rice flour you can use it.
Coconut
Use fresh or frozen grated coconut. The shaak or sabji doesn’t taste the same when we add desiccated coconut. Add extra coconut for garnishing.
Green Chilli
Add according to your taste. Can either chop the chillis finely or mince them. I prefer to used minced.
Ginger
Add grated ginger or ginger paste.
Turmeric Powder
A little goes a long way, For this shaak we need little turmeric powder. Also known as hardar or haldi.
Coriander Cumin Powder
We add coriander cumin powder or dhana jiru to most Gujarati shaaks and dals . Can buy ready made or make it at home.
Red Chilli Powder
Optional ingredient. I only add some when the green chillis are not hot.
Sugar | Jaggery
Add a little sugar or jaggery as this shaak is both sweetish and tangy.
Salt
Add according to your taste.
Lemon Juice
Preferably fresh lemon juice. Add according to how tangy you prefer the shaak.
Fresh Coriander
Add some chopped coriander or cilantro in the shaak and use some as garnish.
Extra Oil
For deep frying. Deep fry till the slices are a bit crispy but not brown. No I have not tried making it in the air fryer.
Wash and wipe the tindoras thoroughly. Slice them(rounds) not too thin and not too thick.
Heat oil for frying in a wok, frying pan or karai over medium heat.
When it becomes hot, add batchfuls of the sliced tindora and fry them till they are slightly crispy but not browned.
Remove the fried tindora with a slotted spoon and keep it on a kitchen paper towel so that the excess oil is absored by it. Finish frying the remaining tindoras.
Heat the 1 tbsp of oil in a wide pan over low heat.
When the oil is hot, add mustard, cumin and sesame seeds to it. When the seeds begin to splutter, add the cashew nuts and stir fry for a few seconds.
Add ginger and chilli paste, asafoetida and the coconut. Stir fry for a few seconds.
Add turmeric powder , chilli powder, cooked corn and the fried tindoras. Mix well.
Add salt, sugar, coriander cumin powder, chopped coriander and mix well. Stir fry for a few seconds.
Turn off the heat. Add the lemon juice and mix well.
Garnish with coriander and coconut and serve with hot chappatis or parathas.
Notes
Do not use the deep red tindoras as they do not cook too well.
If you want to make this vegetable for guests, fry the tindoras the previous day and keep in the fridge. Stir fry with the rest of the ingredients before the guests arrive.
Add more nuts if you like.
Keyword giloda nu shaak, sweet corn and tindora nu shaak, sweet corn tindora nu shaak, tendli sabji, tindora nu shaak
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
