Khatti Meethi Tindora Sabzi Recipe – Gujarati Tindora Nu Shaak
Tindora Nu Shaak or Khatti Meethi Tindora RecipeĀ 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.
Course : Lunch
Ingridients : 500 grams Tindora (Dondakaya/ Kovakkai) , cut into rounds or thin slices lengthwise
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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 Oil
4 sprig Coriander (Dhania) Leaves , a small bunch (chopped)
Raw Peanuts (Moongphali) , a handful of roasted peanuts, halved or pounded coarsely
Instructions To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker. Ā 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.Ā Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander.SautĆ© 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.ServeĀ Khatti Meethi Tindora Sabzi RecipeĀ along withĀ Gujarati Kadhi,Ā Methi TheplaĀ andĀ Steamed RiceĀ for a weekday dinner.
Khatti Meethi Tindora Sabzi Recipe – Gujarati Tindora Nu Shaak
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