Traditional Gujarati Style Ghiloda Batata Nu Shaak, a stir-fried Ivy Gourd veggie side prepared Gujarati style the way my Mum did.  Whatever you call it, Ghiloda or Tindora- the Ivy gourd is a tropical vegetable, as such, we never saw it in A-town, but Tindora and Bhinda/okra were always on the weekly menu as my Dad’s favorite shaaks. 

Thinking back, the Ghiolda were purchased every two weeks by a runner who would go to Nairobi, and come back with all sorts of exotic vegetables like Ghiloda, Suran/Elephant foot yam, Kankoda /Teasel gourds etc.. as well as the Manji biscuit tins.

I remember Mum preparing these as soon as they arrived, slicing them, choosing the ones that were evenly shaped and thin, discarding the bulging ones filled with red reads. Sometimes she would give a vaghar/tempering, make a baggie, and freeze them for later use, then when she needed them, she would just cook the potatoes, lay the prepared Ghiloda on top and crisp everything up to a lip smacking side dish.

I make this the same way she did, cooking both the gourds and potatoes separately to a crisp and then combining them, just like the way my Dad liked it. She also always seasoned her food in layers, so each ingredient had its own amount of spice.  

You can just make one tempering, lay the potatoes on the bottom, layer the gourds on the top, and cook them all at once. Alternatively, you can temper in a pressure cooker and give it 5 whistles and you have a shaak ready in under 10 minutes! 

I use more potatoes then are legally allowed in this shaak, but we love crispy potatoes in any form. This dry tindora nu shaak is best served with plain rotli, Gujarati Dhar and rice.

Ingredients:

• 1 Lb Ghiloda/tindora or ivy gourd
• 2 medium potatoes, cut into wedges and then slices (like chips)
• 3 tbsp. vegetable oil
• 1 tsp cumin seeds
• ½ tsp. / pinch of asafetida (leave out for Gluten-Free or use GF asafetida)
• 1 1/2 tsp turmeric powder
• 1 tsp red chili powder or more on preference
• 1 ½ tsp cumin powder
• 1 ½ tsp coriander powder
• 2 tsp Pink Himalayan salt
• ¼ cup finely chopped cilantro
  
  Method:

1. Wash the Ghiloda/ivy gourd then trim the ends.
   
2. Cut each into half-lengthwise, and then cut 3 – 4 slivers from each half of the Ghiloda/tindora/Ivy Gourd- this will depend on how broad the gourd is.
   
3. Heat 1 tbsp. oil in a wide pan/wok, add ¼ tsp/pinch of asafoetida then add ½ tsp of cumin seeds, once they pop, add the sliced Ghiloda/tindora and potatoes, and toss to coat them with the oil.
   
4. Add in half of all the dry spices – turmeric, red chili powder, dhana jeera/cumin powder-coriander powder and salt, sauté and make sure the spices cover all the tindora, add a teaspoon of water if needed, cover with a lid, lower the heat and cook for 10 minutes, stirring frequently to make sure the tindora don’t burn. 
   
5. They should turn crisp but not stick to the bottom of the pan. Then using a slotted spoon remove them to a plate and set aside.
   
6. Heat the remaining oil in the pan on medium heat, add the remaining ¼ tsp/pinch of asafoetida then add ½ tsp of cumin seeds, once they pop, add the sliced potatoes.  
   
   Add in the remaining dry spices – turmeric, red chili powder, dhana jeera/cumin powder-coriander powder and salt, sauté and make sure the spices cover all the potatoes, cover with a lid, lower the heat and cook for 10 minutes, stirring gently to make sure the potatoes cook and turn crisp.
   
7. Once potatoes are cooked and crisped, add the cooked Ghiloda/tindora/Ivy Gourd, stir to combine and cook for a further 3-4 minutes.
   
8. Garnish with cilantro and serve with pluka rotlis/parotha and Gujarati Dhar and Rice.