Bharli Tondli (Ivy gourd)

Bharli Tondli is a traditional Maharashtrian dish. Tondli (Ivy Gourd) is stuffed with dry masala and cooked. The dry masala and added water makes gravy in the dish. This dish can be served with chapati/Bhakri.

Ingredients:

Bharli Tondli (Ivy Gourd)

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine Indian

Servings 3 People

Ingredients

300 Gm Tondli (Ivy Gourd)
2 Tsp Goda Masala
1 Tsp Coriander Powder
1 Tsp Cumin Powder
2 Tbsp Dry Coconut Powder
2 Tbsp Roasted Unsalted Peanut Powder
1/2 Tsp Red Chili Powder
2 Tbsp Jaggery
1 Tsp Tamarind Pulp
2 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Turmeric Powder
1/4th Tsp Asafoetida
2 Stalk Of Curry Leaves
1 1/2 Cup Water
Fresh Coriander Leaves For Garnishing
Salt

Instructions

To make dry masala mix coconut powder, roasted unsalted peanut powder, goda masala, coriander powder, cumin powder, red chili powder and salt.
Make 2 slits to the tondli (Ivy Gourd).
Stuff the dry masala into tondli (Ivy Gourd).
Prepare tadka. Heat oil add mustard seeds. When mustard seeds starts to sputter, add asafoetida, turmeric powder, curry leaves.
Add stuffed tondli (Ivy Gourd) and the remaining dry masala, jaggery, tamarind pulp and water.
Cover the pot with lid and cook until the tondli (Ivy Gourd) becomes fork tender.