Thursday, January 22, 2009

Tindora-Kanda nu Shaak

I love tondli/tendli/tindora/ivygourds/gherkins. So if I happen to reach on time on the "veggie day" at our Indian stores, I always buy this vegetable. After coming home, I think about which recipe I haven't blogged so far, and then decide to cook it so I can blog about it. One such evening, I made this tindora nu shaak.

Tindora-Kanda nu Shaak

Ivy gourds-Onion Curry


1 lb ivy gourds/gherkin/tondli/tindora/tendli, cut into quarters

1 onion, chopped

salt to taste

1 tsp coriander-cumin seed powder

1/2 tsp chili powder


1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder


1. Cut the tindora/tendli/tondli/gherkins in quarters. Steam in the pressure cooker till 2-3 whistles.

2. Heat oil in a wok or kadai. Add mustard seeds, asafoetida, turmeric powder.

3. As the seeds sizzle, add chopped onion. Saute on a low flame till the onion becomes light brown. Do not let it burn.

4. Stir in coriander-cumin seed powder, chili powder and salt. Saute for 1 minute.

5. Now add steamed tindoras. Mix carefully without letting tindoras break.

6. Simmer till all the water - if any - from the steamed tindora is evaporated.

7. Serve with chapati/phulka or thepla.


1. This shaak can also be made by cooking tindora in the wok itself. In that case, cover with a lid and keep some water on the top of the lid till tindoras are cooked.


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