Jain Style Tindora Corn Shaak
Shaak is dry sabji (dry saute) in Gujrati Cuisine. American Sweet Corn lends itself to this hugely delicious quick saute that you can put together in minutes. Combined with Tindora (Ivy gourd), it makes for an excellent side dish to Dal-Chawal. Personally, I love to eat this as a snack by itself.
Another dish with Corn you may like is Jain Style Corn Palak
With some personal work taking me in and out of town for the past 2 weeks, I had some trouble figuring out what I could cook with the ingredients on hand. Fortunately, I could decide on this Tindora-Corn Sabji that was a welcome change to our weekend meal. I served up an entire quick Gujarati Thali with this shaak (sabji / dry saute) which comprised. Other Tindora based snack that we love at home is this baked Ivy Gourd / Baked Tendli Chips
Gujarati Farali Kadhi
Moong Dal Khichdi
Sev Tameta nu Shaak
Tindora-Corn nu Shaak (I hope I got the grammar right)
Raw Mango Pickle
Let’s get to Mayuri’s recipe that was made with a few changes to make a delicious satvik , Jain style, GF, Vegan side dish Tindora and Corn Shaak that goes great with Dal-Rice or even Thepla / Rotla/ Roti.
Prep time – 15 mins, Cook time – 15 mins, serves – 2~3
Tindora / Ivy gourd / Tendli / Kovakkai – 200 grams
Sweet corn – boiled – 1/2 cup
Tempering : Cumin seeds 1/2 tsp, mustard 1 tsp, chopped green chilli 1/2 tsp
Cashewnuts – 2 tsp (chopped coarse)
Oil – 3 tsp (mixed use)
spices – turmeric , red chilli powder, Dhanu-Jiru – to taste
Fresh Grated coconut – 1/2 TBSP
Salt , sugar – to taste
Lemon juice – 1 tsp
Chopped coriander – for garnish
Trim the tindora and chop into roundels (not too thick or thin). In a grill pan, brush 2 tsp of oil liberally, place the chopped tindora on this medium- hot pan and sprinkle salt . Saute without disturbing them , tossing from time to time till they turn crisp (the original recipe from Mayuri had deep fried the tindora so you could do that too if preferred). Remove to a plate once slightly crispy.
In another kadai / pan, add the remaining oil. Add the cumin and other ingredients for tempering. Then add the corn, cashwenuts – saute for a minute more.
Now add the other dry spices and toss, add coconut, sautéed ivy gourd and salt.
Adjust salt and spices. Turn off flame. Finish with lemon juice and chopped coriander leaves.