Tindora nu shaak - Ivy gourd

You will need:-

  • 250 gms Tindora
  • 2 tbsp oil
  • 1 tsp green chili-ginger paste
  • 1 tsp tomato puree
  • handful fresh chopped coriander
  • 1 tsp lemon juice or a small piece of Tamarind
  • Small piece of gor(jaggery)
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp dhana-jeeru powder(Dry coriander and cumin powder)
  • 1/4 Garam masala powder
  • 1/2 tsp mustard seeds
  • a pinch of hing(Asofoetida)

Wash the tindora and cut lengthwise into four pieces.  

Heat oil in a small pressure cooker and add mustard seeds, when they splutter add hing.  

Add tindora and all the masala, salt, paste, puree, and tamarind.  

Mix well and add very little water and cook till 2 whistles.  

Let it cool naturally then add jaggery and take out the tamarind piece from the shaak.  Garnish with coriander.


  1. Jagruti, thanks for taking a look at my tindora masala gravy...do let me know what you think, if you happen to try it.

    In South India, we make a similar dry subzi with the tindora, but without tamarind...shall try your version, for sure!

  2. I like to eat most subzies with gravy so I wish to know if there is other source of gravy besides tomato puree.

    1. There are so many other ingredients like cashews, poppy seeds, coconut milk..you can use them to make gravy, however they are high in fat. please check out my other curries recipe.


Thank you very much for visiting JCO, We really appreciate your comments and suggestions. The new GDPR law states that whatever comments you leave on our blog will be viewed by everyone who visits JCO and your consent is given to the visitor to view your profile.

We hope to see you again soon, have a great day!