Bharli Tondli | Stuffed Ivygourds
a classic dish from the Maharashtrian cuisine.
Servings 4
Ingredients
- ¼ kg Ivy gourds (tendli/ tindora)
- 2 potatoes (aloo)
- ¼ cup fresh, grated coconut (nariyal)
- 2 onions, sliced (pyaaz)
- 4 tsp oil (tel)
- 3 to 4 cloves of garlic, chopped (lehsun)
- ½ inch ginger (adrak)
- ½ tsp turmeric powder (haldi)
- 1 tbsp red chilly powder (laal mirch)
- 2 tsp goda masala
- ½ tsp mustard seeds (rai/sarson)
- ½ tsp cumin seeds (jeera)
- a small piece of tamarind (imli)
- salt as per taste (namak)
- ¼ cup roasted peanut powder (bhuna mungphali powder)
- a small piece of jaggery (gud)
- 2 tbsp fresh, chopped coriander leaves (hara dhaniya)
Instructions
For Masala paste
- Heat a pan and add grated coconut.
- Dry roast till it turns aromatic.
- Remove and keep aside.
- Heat 1 tsp oil in the pan and add sliced onions, chopped garlic and ginger.
- Saute till the onions turn golden brown.
- Transfer this alongwith roasted coconut to a mixer jar.
- Add turmeric powder, red chilly powder, goda masala, tamarind, salt and blend to a smooth paste.
- To this ground masala paste, add roasted peanut powder. Mix well and keep aside.
For stuffing the ivy gourds
- Wash and peel the potatoes.
- Cut into wedges and keep them immersed in water to prevent them from turning brown.
- Wash the ivy gourds (tendli).
- Trim both the ends and make vertical slits perpendicular to each other, without breaking them.
- Now, stuff the masalas into each ivy gourdKeep the remaining masala aside.
How to proceed further
- Heat 3 tsp oil in a pan.
- Add mustard seeds and cumin seeds.
- When the seeds start crackling, add stuffed gourds and potato wedges.
- Cook covered for 8 to 10 minutes.
- Uncover the pan and add the remaining masalas, little water, jaggery and give a mix.
- Cook covered till the vegetables are cooked well.
- Garnish with chopped coriander leaves.
- Serve Stuffed Ivy gourds with chapatis or bhakri.