Tindora Nu Shaak

Prep Time: 10 mins Cooking Time: 15 mins Serves: 4

Ingredients:

500 grams Tindora (Ivy Gourd)

2 tbsp Oil

1 Dry Red Chilli

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1 tsp Red Chilli Powder

1 tbsp Coriander-Cumin Powder (Dhana Jiru)

½ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Wash the tindora in water and dry them; cut the ends of the tindoras, slice them half and half lengthwise, and set aside.

2. Heat the oil in a pan and add the dry red chilli. Once hot, add the cumin seeds and asafoetida and sauté for a minute, then add the tindora.

3. Add the turmeric powder, jaggery, salt and 2 tbsp of water, mix well and cook on low heat occasionally stirring.

4. After about 10 minutes of cooking until it is about 75% done, add the chilli powder and coriander-cumin powder, and cook for 2 minutes, mixing well. Remove from heat.

• Enjoy with hot rotli and Gujarati kadhi.

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Tindora Nu Shaak | The Rasoi Recipes