Tindora Nu Shaak/ Stir Fried Ivy Gourd

September 21, 2014mayurisjikoni
Blog post



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 dal or moong dal and rotis. This shaak or sabji does not require too many spices, allowing the slight khatta meetha taste of tindora to come out.


A Bit About Tindora

Tindora goes by the name tondli, tinda, tendli, ivy gourd, kovakai, scarlet gourd, gherkins. It is a tropical plant. Ivy gourd grows on a vine. It is used to prepare side dishes what we normally call sabji/shaak or for curries. Apparently it can be used even for soups. Do you know you can make pickles with them? Ivy Gourd or Tindora belongs to the same family as zucchini, squash, pumpkin and other gourds.

It boosts metabolic rate therefor making it an ideal vegetable for dieting. It also have the ability to control blood sugar in our bodies, making it an ideal veggie for diabetics to enjoy.

Tindora, can be cut into strips or roundels after trimming the ends. You may feel that a sticky film sticks to your fingers and hands after chopping ivy gourd. However, it easily comes off if you rub your hands with a bit of normal salt or simply use soap and water.


Some Recipes Using Tindora/ Ivy Gourd


Tindora Nu Shaak/ Stir Fried Ivy Gourd – Simple But Delicious

Tindora nu Shaak/ Stir Fried Ivy Gourd is a simple but delicious vegetable or side dish. Some prepare it using just dry spices, some add the fresh spices like ginger and some use both. Whichever way you prefer to make it, its important to make a dish that suits the taste of your family.

You can stir fry it chopped onions, or add potatoes too. The combinations are endless. Some fry the chopped tindora and then stir fry them. One can also add a bit of sugar and squeeze some lemon juice on it after the shaak or sabji is cooked.

Try the shaak with some garlic, either add chopped or garlic paste. Add along with the ginger and chilli paste.



There was a local cookery competition taking place on tv sometime back and while I was watching it I was wondering how you can really judge someone’s cooking? Some like their food a bit more spicy, some like it mild, some like it a bit tangy, and some prefer a wee bit more salt. So how is it possible to judge ones taste buds? If I were to judge a competition, I would be put off if I found a dish slightly more salty or chilli. Would that mean the cook is a bad cook?

No, that cook just cooked the food the way her or his family likes it. When judges actually comment on how it could have been better if there a bit more lemon or bit more cinnamon, I feel that that is what they prefer, but the next person may not. Basically what I am trying to say is that cook from your heart and what your family likes. Most recipes are just a guideline. Add whatever spices you prefer.

Did I miss my traditional Indian vegetables while touring Italy? Yes I did. As mentioned in my previous post, vegetables and salads were a rarity in the hotels set menus unless we bought them during our walking tours or ordered a different menu. So whenever I saw any fresh vegetables or fruits, that would be my breakfast. However, in Venice, very few tomatoes were put out so we had to sort of share them. That day my breakfast was a crispy croissant, tomatoes and mozzarella. 

So when we got back home, it was all Indian cooking for a quite a while.

Ingredients Required For Tindora Nu Shaak/ Stir Fried Ivy Gourd

  • Tindora – tendli, tindi, ivy gourd, kovakai. Wash and wipe the tindora. Trim the ends and slice them as you wish, roundels or sticks.
  • Oil – any vegetable oil of your choice.
  • Mustard Seeds – rai.
  • Cumin Seeds – jeera, jeeru
  • Turmeric Powder – haldi, hardar
  • Fresh Ginger – grated or paste
  • Fresh Green Chillis – finely chopped or paste
  • Salt – add according to your taste
  • Asafetida – hing. Optional.
  • Water – very little is required to allow the tindora to cook well without burning
  • Red Chilli Powder – add according to your taste
  • Coriander Cumin Powder – dhana jiru, a must have in any Gujarati Kitchen. If you don’t have dhana jiru, add ¾ tsp coriander powder and ¼ tsp cumin powder.
  • Fresh Coriander – dhania – washed and chopped for garnishing


Dietary Tip:

  • Vegan
  • For Gluten Free version, omit Asafetida (hing) as it contains wheat flour
  • Vegetarian
  • Healthy

Check out the Video for Tindora Nu Shaak:




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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course sabji, shaak, Side Dish
Cuisine Gujarati
Servings 4


  • 500 g tindora ivy gourd
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • generous pinch asafetida
  • 1-1¼ tsp salt
  • 2-3 tbsp water
  • ½ tsp red chilli powder
  • 1 tsp coriander cumin powder
  • 2 tbsp fresh chopped coriander


  • Wash the tindora well. Pat them dry on a kitchen towel.
  • Trim of the ends. Cut it into half lengthwise.
  • Slice each half lengthwise. The slices should not be too thin or too thick.
  • Heat oil in a wide pan over medium heat.
  • When it is hot, add mustard and cumin seeds.
  • Add ginger and chilli paste and stir fry for a few seconds.
  • Add turmeric powder and asafoetida.
  • Add the sliced tindoras.
  • Add salt and the water. Mix well gently.
  • Cover the pan with a lid and lower the heat. Cook the vegetable for 10 to 15 minutes.
  • Mix the vegetable in between so that it does not get burnt at the bottom.
  • Cook till done and the tindoras appear dry.
  • Take the pan off the heat and add red chilli powder and coriander cumin powder.
  • Mix well.
  • Garnish with fresh coriander and serve it with roti.


  • You can cut the tindora into round slices if you prefer.
  • Check each tindora when you cut it into half. Sometimes there could be white tiny worms in them.
  • Tindoras that have turned red, usually don't cook well. I use the ones(red ones) which slice easily. If I can't slice it easily, I don't use them.
  • After you have sliced the tindoras, a slimy substance will get stuck to your fingers. Either oil your hands before cutting, but its tricky as the tindoras keep slipping off from your fingers or when washing your hands, rub some salt to remove the slime.
  • Adding too much water will make the tindoras too soft and overcooked.
  • Add a bit of sugar at the end if you prefer. I prefer vegetables without sugar.
Keyword easy to make tindora nu shaak, stir fried ivy gourd

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  • Shweta Agrawal

    September 22, 2014 at 1:54 pm

    wow…this is pretty nice:) Will surely this soon:)
    I have something interesting in my blog too, do look:)

  • Hema

    September 23, 2014 at 2:52 pm

    Tindora sabzi looks very good, great with some rotis..

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