Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak
Easy to make and delicious to eat, Tindora Nu Shaak or Khatti Meethi Tindora Recipe is a perfect recipe for your everyday meals. Serve it with Thepla and Gujarati Kadhi for a wholesome lunch or dinner.
In association with SS Pandian (SSP Asafoetida)
Tindora Nu Shaak or Khatti Meethi Tindora Recipe is a very simple and quick dish that is very native to India. Each region of India calls is by names like Dondaikkai, Kovakkai, Tinda, Tendly or Tindora.
With such a variety, each home has a way of making it too. There are multiple ways we can make this vegetable; one that is sweet, sour and spicy and the other without the sweetness, but has spices and the third is stir fried on high flame with just salt, asafoetida and grated coconut. Based on seasons and moods I make one or the other.
Serve Khatti Meethi Tindora Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner.
If you like this recipe, you can also try other Tinda Recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 500 grams Tindora (Dondakaya/ Kovakkai) , cut into rounds or thin slices lengthwise
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- SSP Asafoetida (Hing) , a few pinches
- 1-1/2 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- 1 tablespoon Jaggery
- 4 Curry leaves , roughly torn
- 2 tablespoons Cooking oil
- 4 sprig Coriander (Dhania) Leaves , a small bunch (chopped)
- Raw Peanuts (Moongphali) , a handful of roasted peanuts, halved or pounded coarsely
How to make Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak
To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker.
If you are using a pressure cooker, cut the tinda into the desired shape, either into rounds or into think slices. Place the cut vegetable into the pressure cooker, sprinkle some salt and 2 tablespoons of water.
Cover the pressure cooker, place the weight on and cook the tinda until you hear two whistles. After two whistles, turn off the heat.
We will now release the pressure immediately, by running the pressure cooker under cold water. By doing this, we are making sure we don't over cook the vegetable and at the same time retain the nutrition content.
Open the pressure cooker once the pressure is released and keep it aside.
Our next step is to season the vegetable with spices. Heat the oil in a large wok or a heavy bottomed pan. Once the oil is heated; add the mustard seeds and cumin seeds. Allow them to crackle.
Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander.
Sauté the tindora sabzi until all the spices get well coated and combined onto the vegetable.
The tindora sabzi will have a soft and juicy texture to it. Check the salt and spice levels and adjust to suit your taste. Turn off the heat once you achieve this consistency (about 3 to 4 minutes of stir frying).
Finally stir in the peanuts and the chopped coriander leaves. Transfer the Tindora nu shaak to a serving bowl.
Serve Khatti Meethi Tindora Sabzi Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner.
Archana Doshi
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