Name: Gujarati Tindora Batata Nu Shaak
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Ivy Gourd, tindora/kundru, sliced lengthwise; 1 Potato, peeled and sliced into thin wedges; ¼ tsp Mustard Seeds, rai; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander-Cumin Blend, dhana jeera powder; 1 tbsp Peanuts, roasted and coarsely crushed; ½ tsp Sugar, essential for Gujarati flavor; 1¼ tbsp Peanut Oil, preferred for authentic flavor; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Elevate the groundnut oil to a steady medium heat in a pan or a heavy-bottomed kadhai.
Deposit the mustard seeds into the fat, standing by while they crackle fully. Follow up with the cumin seeds and a sharp pinch of asafoetida (hing).
Introduce the sliced potato wedges first. Because starchy roots possess a longer thermal curve than delicate gourds, fry them exclusively for 3-4 minutes until they yield slightly and develop a crisp, light crust.
3–4 min
Add the evenly sliced tindora (ivy gourd) and toss everything together well.
Dust the pan with turmeric powder and salt. Toss vigorously, ensuring the golden, seasoned oil heavily coats every vegetable strip.
Put a lid on the pan and turn the heat right down. Let the vegetables cook in their own moisture for 10-12 minutes, stirring now and then. Do not add any water: it will spoil the dish.
10–12 min
Once the potatoes and gourds are completely tenderized yet retain a satisfying, resilient bite, broadcast the red chilli powder, dhana jeera (coriander-cumin) powder, sugar, and the highly essential coarsely crushed groundnuts over the mix.
Shake the pan gently so the dry masala and the crushed groundnuts form a thick coating around the vegetables. Keep it uncovered over the heat for a final 2 minutes to roast the spices.
2 min
Instantly turn off the heat, crown with freshly chopped coriander, and serve.

How to tell it's done

Ivy gourd strips that stay slightly crisp with soft potatoes alongside, both well coated in a sweet, spicy, peanutty dry masala.

Getting it right

Tip

Coarsely crushed roasted peanuts stirred in at the very end soak up whatever moisture is left, and leave the sabzi dry, lightly crunchy and nutty.

What to serve it with

A revered, fundamentally classic Gujarati lunchbox cornerstone. Reaches its absolute flavor zenith when consumed alongside hyper-soft Rotlis and a comforting bowl of sweet-and-sour Gujarati Dal.

Aloo Kamal Kakdi

Aloo kamal kakdi cooks lotus root with potato, the lotus staying crisp while the potato softens.

1 hrvegan

Aloo Karela Fry

Aloo karela fry cooks bitter gourd with potato, the potato absorbing some of the bitterness.

1 hrvegan

Classic Aloo Matar

Aloo matar is the everyday potato and pea curry, cooked in a thin onion and tomato gravy.

35 minvegan

Aloo Methi

Aloo methi cooks potato with fresh fenugreek, the leaves turning the whole dish slightly bitter and fragrant.

50 minvegan

Aloo Mooli Ke Patte

Aloo mooli ke patte cooks radish greens with potato, using the leaves that usually get thrown away.

40 minvegan

Aloo Mooli Ki Sabzi

Aloo mooli ki sabzi cooks radish with potato until the sharpness of the radish cooks away.

25 minvegan

Ingredients