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Bharli Tondli (Ivy Gourd)

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Prep Time 20 minutes
Cook Time 30 minutes
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.

Notes

I have taken 100 gm. tondli (Ivy Gourd) per person.