Khatti Meethi Tinda (Gujarati Tindora nu Shak) Recipe
Authentic Gujarati Sweet and Sour Tinda Stir Fry
Introduction
Khatti Meethi Tinda, or Gujarati Tindora nu Shak, is a beloved vegetable dish that hails from the heart of Gujarat. Known for its balance of sweet, sour, and savory flavors, this dish beautifully showcases the simple, yet vibrant ingredients of the region. With its tender tindora (also called ivy gourd) cooked in a combination of spices, jaggery, and amchur (dry mango powder), it serves as a perfect side dish for your lunch or dinner. This Gujarati recipe is an excellent way to introduce more variety to your meals, all while embracing the traditional, wholesome flavors that are so deeply loved in Indian homes.
Let’s dive into the ingredients and step-by-step preparation of this flavorful vegetarian delight.
Ingredients for Khatti Meethi Tinda Recipe
| Ingredients | Quantity |
|---|---|
| Tindora (Ivy Gourd), chopped | 500 grams |
| Mustard Seeds (Rai) | 1/2 tsp |
| Cumin Seeds (Jeera) | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Cumin Powder (Jeera Powder) | 1 tsp |
| Red Chili Powder | 1/2 tsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Asafoetida (Hing) | A pinch |
| Dry Mango Powder (Amchur) | 1 1/2 tsp |
| Jaggery (Gud), grated | 1 tbsp |
| Curry Leaves | 4 leaves (broken) |
| Oil | As required |
| Fresh Coriander Leaves | A handful, chopped |
| Roasted Peanuts | A handful |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
- Serves: 4
Cuisine
- Cuisine Type: Gujarati
Course
- Course: Lunch
Dietary Information
- Diet: Vegetarian
Instructions to Prepare Khatti Meethi Tinda
Step 1:
Begin by preparing the tindora (ivy gourd). Wash the tindoras thoroughly and cut them into round or vertical slices, depending on your preference. Once chopped, place them in a pressure cooker along with water and a pinch of salt. Cook the tindora in the pressure cooker for about 2 whistles, then turn off the heat. Allow the cooker to cool naturally under running cold water to release the pressure. Once the pressure is released, set the cooked tindora aside.
Step 2:
In a separate pan or kadhai, heat a generous amount of oil over medium heat. Once the oil is hot, add the mustard seeds (rai) and cumin seeds (jeera). Allow them to splutter, releasing their essential oils and aroma.
Step 3:
Next, add the curry leaves (kadi patta) to the pan and sauté for a few seconds. The leaves will infuse the oil with their distinct flavor, setting the base for the dish.
Step 4:
Carefully add the cooked tindora into the pan, mixing it gently with the oil and spices. Stir well to ensure that the tindora is evenly coated with the oil. Now, add the coriander powder, cumin powder, red chili powder, turmeric powder, and asafoetida (hing). Mix all the spices thoroughly, allowing the flavors to blend together.
Step 5:
To balance the tangy and sweet elements, add the dry mango powder (amchur) and grated jaggery (gud) to the pan. Stir everything well to allow the jaggery to melt into the dish, creating a perfect harmony of sweet and sour flavors.
Step 6:
Cook the mixture for about 3 to 4 minutes, allowing the spices to further infuse the tindora. Keep stirring occasionally to avoid any burning or sticking.
Step 7:
Once the vegetables are well-cooked and flavored, check the seasoning and adjust the salt to taste. If you prefer more sweetness, you can add a little more jaggery.
Step 8:
Now, add the roasted peanuts and freshly chopped coriander leaves (hara dhaniya) to the dish. Stir gently so that the peanuts are well distributed, adding a crunchy texture to the soft tindora. Allow the dish to cook for another minute or two, and then remove it from the heat.
Step 9:
Serve this warm Khatti Meethi Tinda alongside your favorite Gujarati flatbreads, such as rotis or puris, or enjoy it with rice. Garnish with additional fresh coriander for an extra burst of color and freshness.
Serving Suggestions
- Serve Khatti Meethi Tinda with roti or paratha for a traditional Gujarati meal.
- It also pairs wonderfully with plain rice or jeera rice for a complete lunch.
- Add a side of yogurt or raita to balance the spiciness of the dish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fiber | 5 g |
| Fat | 5 g |
| Sodium | 200 mg |
| Potassium | 300 mg |
| Vitamin C | 25 mg |
| Iron | 1.5 mg |
Conclusion
Khatti Meethi Tinda is a perfect example of how simple vegetables can be transformed into a delightful, flavor-packed dish with just a handful of ingredients. The tanginess from the dry mango powder and the sweetness of jaggery make this Gujarati stir-fry an unforgettable experience. It’s quick, easy, and bursting with the authentic taste of Gujarat. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will surely become a favorite in your home. Enjoy it with family and friends as part of a wholesome vegetarian meal that celebrates the vibrant flavors of India!
