Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak

Name: Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Tindora (500 grams Tindora (Dondakaya/ Kovakkai) cut into rounds or thin slices lengthwise); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 pinch Asafoetida (SSP Asafoetida (Hing) a few pinches); 1 tsp Amchur (1-1/2 teaspoon Amchur (Dry Mango Powder) — up to 0.5); 0 pieces Table Salt (Salt to taste); 1 tbsp Jaggery (1 tablespoon Jaggery); 4 pieces Curry leaves (4 Curry leaves roughly torn); 2 tbsp Vegetable Oil (2 tablespoons Oil); 4 sprig Cilantro (4 sprig Coriander (Dhania) Leaves a small bunch (chopped)); 0 pieces Peanut (Raw Peanuts (Moongphali) a handful of roasted peanuts, halved or pounded coarsely)

Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Tindora500 g · 500 grams Tindora (Dondakaya/ Kovakkai) cut into rounds or thin slices lengthwise
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Asafoetida1 pinch · SSP Asafoetida (Hing) a few pinches
Amchur1 tsp · 1-1/2 teaspoon Amchur (Dry Mango Powder) — up to 0.5
Table Salt0 pieces · Salt to taste
Jaggery1 tbsp · 1 tablespoon Jaggery
Curry leaves4 pieces · 4 Curry leaves roughly torn
Vegetable Oil2 tbsp · 2 tablespoons Oil
Cilantro4 sprig · 4 sprig Coriander (Dhania) Leaves a small bunch (chopped)
Peanut0 pieces · Raw Peanuts (Moongphali) a handful of roasted peanuts, halved or pounded coarsely

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Steps

1To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker.
2If 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.
3Cover the pressure cooker, place the weight on and cook the tinda until you hear two whistles. After two whistles, turn off the heat.
4We 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.
5Open the pressure cooker once the pressure is released and keep it aside.
6Our next step is to season the vegetable with spices. Heat the oil in alarge wokor a heavy bottomed pan. Once the oil is heated; add the mustard seeds and cumin seeds. Allow them to crackle.
7Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander.
8Sauté the tindora sabzi until all the spices get well coated and combined onto the vegetable.
9The 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).
10Finally stir in the peanuts and the chopped coriander leaves. Transfer the Tindora nu shaak to a serving bowl.
11Serve Khatti Meethi Tindora Sabzi Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner.