The traditional Gujarati Tindora Nu Shaak is a classic stir-fried Ivy Gourd dish prepared in the Gujarati manner.
Tindora is known by various names globally. In English, it’s called “ivy gourd,” “kowai fruit,” or “scarlet gourd.” It’s also referred to as ‘kovakkai’ in Tamil, ‘tendli’ in Marathi, and ‘dondakaaya’ in Telugu. Although many local names exist, the Hindi term Tindora is widely recognized. Tindora enjoys popularity in both Indian and Thai cuisines.
Like cucumbers, watermelons, and pumpkins, Tindora grows on climbing vines. It’s often likened to a small gourd or squash, about 1 ½ – 2 inches long, with distinctive green stripes. Typically harvested young as a savoury vegetable with a mild, slightly bitter taste, if allowed to mature, tindora turns red, softens, and sweetens.
Tindora is a powerhouse in the superfood hierarchy. Its leaves have been used medicinally in Thai and Ayurvedic practices. Nutritionally, tindora is rich in Vitamin C, Vitamin A, fiber, protein, and antioxidants. It’s thought to bolster the immune system, reduce inflammation, manage cholesterol, aid digestion, and support healthy skin. Its low-calorie count also makes it a candidate for weight loss diets.
There are various ways to prepare tindora. It can be chopped or sliced for stir-frying with different spices or stuffed with masala and cooked in gravy.
This particular recipe is a traditional Gujarati creation. It’s a straightforward and flavourful dish that accentuates the natural taste of tindora. Savor this Tindora nu Shaak alongside Tadka Dal, Jeera Rice, or any Indian bread.
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