Ivy Gourd with Potatoes (Ghilora/Tindora nu Shaak)

Many people around the world pronounce this in different ways, I know some who say ‘Ghilora’ and some who say ‘Tindora’
I’d like to think these are the cousins to the Pointed Gourd, which look
rather similar.

This is something we buy a fair bit of, we then give it a good wash chop it up and pop it into the freezer so when we do want to make it, it’s ready.

The What:

  • Ivy Gourd (topped and tailed)
  • 1-2 Medium sized Potatoes
  • 1-2 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • Pinch of Asafatida
  • 1 Tsp Garlic Paste
  • 1 Tsp Green Chilli Paste
  • 1/2 Tsp Turmeric
  • Salt to taste
  • Sugar to taste (optional)
  • 2 Tsp Coriander and Cumin Powder
  • Red Chilli Powder to taste
  • A Pinch of Papad Khar (Alkaline Salt)
  • Lemon Juice (optional)
  • Coriander to garnish

The How:

  • Wash the Ivy Gourd and chop them up and put them to one side.
  • Peel the Potatoes and chop them to a similar thickness you have chopped the Ivy Gourd. Pop them into a bowl give them a good wash.
  • In a Pan heat the Oil.
  • Once the Oil is hot add in the Mustard seeds and let them splutter.
  • Then add in the Asafetida
  • Now add in the Potatoes and give everything a good mix
  • After a minute or so add in the Green Chilli and Garlic Paste.
  • Stir everything again and add in the Pointed Gourd
  • Give everything a good mix
  • Go ahead and add in your dry ingredients: Salt, Turmeric, Red Chilli Powder, Sugar, Alkaline Salt, Coriander and Cumin Powder.
  • Stir until is well coated, might take a while but keep at it.
  • Cover the pan with a lid and cook it on low-medium for 10-15 minutes (it could take longer) stirring in between. During this process you can do a little taste test and make sure everything is up to your liking because this would be the right time to add anything that is lacking.
  • Once you can easily break the Potatoes and Ivy Gourd with the spoon, you know it’s done. (it shouldn’t be crunchy)

It’s ready to Eat, Share and Enjoy


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