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Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak
IndianLunchVegetarian

Khatti Meethi Tindora Sabzi Recipe - Gujarati Tindora Nu Shaak

A vegetarian Indian recipe with tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise, mustard seeds, cumin seeds (jeera). Ready in 40 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories
725kcal
Estimated Cost
₹375-525
Carbs76g
Protein34g
Fats31g
Servings Scaler
4

Instructions

20 steps
  1. 1

    To begin making the Khatti Meethi Tindora Recipe, we will first steam the vegetable in a steamer or a pressure cooker

    tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise(500 grams)
  2. 2

    If you are using a pressure cooker, cut the tinda into the desired shape, either into rounds or into think slices

    tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise(500 grams)
  3. 3

    Place the cut vegetable into the pressure cooker, sprinkle some salt and 2 tablespoons of water

    tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise(500 grams)salt - to tastetablespoons sunflower oil(2)
  4. 4

    Cover the pressure cooker, place the weight on and cook the tinda until you hear two whistles

  5. 5

    After two whistles, turn off the heat

  6. 6

    We will now release the pressure immediately, by running the pressure cooker under cold water

  7. 7

    By doing this, we are making sure we don't over cook the vegetable and at the same time retain the nutrition content

  8. 8

    Open the pressure cooker once the pressure is released and keep it aside

  9. 9

    Our next step is to season the vegetable with spices

  10. 10

    Heat the oil in a large wok or a heavy bottomed pan

  11. 11

    Once the oil is heated; add the mustard seeds and cumin seeds

    mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon)
  12. 12

    Allow them to crackle

  13. 13

    Next add in the curry leaves, the steamed vegetable and the remaining ingredients except the roasted peanuts and the chopped coriander

    coriander powder (dhania)(1 teaspoon)curry leaves - roughly torn(4)sprig coriander (dhania) leaves - a small bunch (chopped)(4)raw peanuts (moongphali) - a handful of roasted peanuts
  14. 14

    Sauté the tindora sabzi until all the spices get well coated and combined onto the vegetable

    tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise(500 grams)
  15. 15

    The tindora sabzi will have a soft and juicy texture to it

    tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise(500 grams)
  16. 16

    Check the salt and spice levels and adjust to suit your taste

    salt - to taste
  17. 17

    Turn off the heat once you achieve this consistency (about 3 to 4 minutes of stir frying)

  18. 18

    Finally stir in the peanuts and the chopped coriander leaves

    coriander powder (dhania)(1 teaspoon)curry leaves - roughly torn(4)sprig coriander (dhania) leaves - a small bunch (chopped)(4)raw peanuts (moongphali) - a handful of roasted peanuts
  19. 19

    Transfer the Tindora nu shaak to a serving bowl

    tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise(500 grams)
  20. 20

    Serve Khatti Meethi Tindora Sabzi Recipe along with Gujarati Kadhi, Methi Thepla and Steamed Rice for a weekday dinner

    tindora (dondakaya/ kovakkai) - cut into rounds or thin slices lengthwise(500 grams)

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