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.
You are right Kalyani, Mayuri di is an inspiration for all of us. I have never tried this combination of tindora and corn but the subji looks very tempting and your soulful platter makes me hungry. Will try making this dish some time.
I'm a fan of Gujarati style tindora sabzi, but I've never made it with corn. This looks finger-lickingly delicious!
Congratulations to all of us on the 200th!
I use to love tindora sabzi but somehow it disappered in my kitchen. Your post is making me nostalgic and reminding me to make it soon.
Tindora sabzi looks mouthwatering Kalyani. Loved the easy yet delicious recipe. Platter looks super tempting.
Tindora sabji looks delicious along with sweetcorn here Kalyani ! Satvik version is a lovely idea and seems to be prepared so quickly
I like such easy and quick veggie preps.. loved the flavors here.. look so inviting with hot Chapatis
Gujarati Thali looks amazing with healthy food Kalyani. Never tried the combination of ivygourd nd sweet corn.The Sabzi looks very tempting with easy preparation. A must try combination, superb.
Wow this looks amazing. I have corn so can try this delicious veggie out asap.
Kalyani, thank you so much for choosing to cook a 'forgotten' recipe from my blog. Its one of my favorite shaak, and these days I too don't fry the tindora, I use a wide pan and let them cook with the tempering. In fact, I made it recently for the pre wedding dinner at my sister in law's place but forgot to take new photos. Your thali looks awesome which I'm glad you managed in spite of your travels.
Tindora corn sabzi looks so tempting. I am a great fan of tindora. Bookmarking to try this lovely recipe. Congrats on 2ooth Post!!