Tindora nu Shaak Recipe Video


Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings4
VegetarianMain Ingredient


 Coccinia/Tindora250 Gram
 Oil2 Tablespoon
 Mustard seeds1 Teaspoon
 Cumin seeds1 Teaspoon
 Asafoetida1 Pinch
 Salt2 Tablespoon (to taste)
 Garlic paste1 Teaspoon
 Green chili paste1 Teaspoon
 Coriander and cumin powder1 Teaspoon
 Turmeric powder1 Pinch
 Coriander leaves2 Tablespoon

Nutrition Facts

Serving size

Calories 102 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2952.9 mg123%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.9 g3.6%

Sugars 0.2 g

Protein 0.79 g1.6%

Vitamin A 15.4% Vitamin C 3.8%

Calcium 2.5% Iron 6.6%

*Based on a 2000 Calorie diet


1. Cut the tindora from the center and cut the halves again to get julienne cuts
2. Alternately cut them into circles horizontally.

3. In a nonstick pot heat oil on medium heat and splutter mustard and cumin seeds.
4. Add asafoetida, tindora and salt to taste, stir and let it cook with cover for about 8-10 minutes with occasional stirring.
5. Towards the end of cooking add green chili paste, garlic paste, coriander and cumin powder and turmeric powder and cook without cover for about 10-15 minutes for getting a crunchy textured tindora.
6. Once done mix finely chopped coriander leaves.

7. Remove to a serving dish and serve with rotis or rice.

Use only the tindora that is green inside.
Donot use tindora that is ripe and red or orange inside.