Name: Stuffed Ivy Gourd (Bharwan Tindora / Tendli) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

ABOUT Stuffed Ivy Gourd (Bharwan Tindora / Tendli) RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.

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