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Tuesday, 6 December 2016

Stuffed Ivy Gourd (Bharwan Tindora / Tendli)


         
          Today let me share with you a stuffed version of Ivy Gourd, also known as Tindora / Tendli. Tried out for the first time and it turned out very delicious, Very easy to make, it is a perfect side dish with both rice or chapattis. So do try this by following a step by step method with pictures to prepare it.






         You must have had stuffed bhindi (okra), stuffed or Bharwan baingan (eggplants), etc. Now do try with this veggie. It turns out really yummy. I was looking to do something different with it and I decided to go ahead and make this stuffed version, after watching a TV cookery show. 

          So here you are. My version of this humble vegetable. I should confess that I personally never liked Ivy Gourd, but I simply loved this type of preparation. From now on. will try with different stuffing each time I make.





  • 300-400 gms. Ivy Gourd / Tindora
  • 1 tbsp. coriander seeds
  • 1 tbsp. urad dal (split black gram lentil)
  • 2 tsp. garlic, chopped
  • 1 tsp. cumin seeds
  • 1 tbsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. roasted peanuts
  • 1 tbsp. roasted chana dal (Bengal Gram lentil)
  • 1 tsp. red chili flakes
  • 1 tsp. lime juice
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. fenugreek seeds
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1 onion, chopped
  • 1-2 green chilies, chopped
  • 1-2 sprig curry leaves
  • 1 tsp. butter
  • coriander leaves to garnish





           Dry roast coriander seeds, urad dal and 1 tsp. garlic slightly first. Add the cumin seeds and sesame seeds, followed by the coconut. Fry till they are light brown.

           Add the peanuts, roasted chana dal, red chili flakes and salt to taste. Mix everything well and set aside to cool down. Add the lime juice and little water and grind to a smooth paste.

           Make two slits on the ivy gourd halfway through. Stuff the ground paste into it. Now heat oil in a pan and temper with mustard seeds. 

           After it stops spluttering, add cumin seeds, fenugreek seeds, asafoetida and turmeric powder. Saute for a few seconds and then add in all the stuffed tindoras.

          Sprinkle some salt over it and cook covered, by sprinkling water and turning them in between. When half done, add the onion, remaining garlic, green chilies and curry leaves.

          Again cover and cook till they turns soft (approx. 30-35 minutes). Switch off the flame. Add the butter and coriander leaves. Keep it covered for 5 minutes and then serve as a side dish with rice or chapattis.




                               Make two slits on the ivy gourd halfway through. 










                   Dry roast coriander seeds, urad dal and 1 tsp. garlic slightly first. Add the
                   cumin seeds and sesame seeds, followed by the coconut. Fry till they are 
                   light brown.






                     Add the peanuts, roasted chana dal, red chili flakes and salt to taste. 




                               Mix everything well and set aside to cool down. 




                             Add the lime juice and little water and grind to a smooth paste.




                                Stuff the ground paste into it. 




                     Now heat oil in a pan and temper with mustard seeds. After it stops
                     spluttering, add cumin seeds, fenugreek seeds, asafoetida and turmeric
                     powder. 




                     Saute for a few seconds and then add in all the stuffed tindoras.  Sprinkle
                     some salt over it and cook covered, by sprinkling water and turning them
                     in between. 



                   When half done, add the onion, remaining garlic, green chilies & curry leaves.  
                   Again cover and cook till they turns soft (approx. 30-35 minutes). 







                     When done, add the butter and coriander leaves. Keep it covered for 5 
                     minutes. 



                               Serve as a side dish with rice or chapattis.













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