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Bharli Tondli (Ivy Gourd)

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 3 People
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. To make dry masala mix coconut powder, roasted unsalted peanut powder, goda masala, coriander powder, cumin powder, red chili powder and salt.
  2. Make 2 slits to the tondli (Ivy Gourd).
  3. Stuff the dry masala into tondli (Ivy Gourd).
  4. Prepare tadka. Heat oil add mustard seeds. When mustard seeds starts to sputter, add asafoetida, turmeric powder, curry leaves.
  5. Add stuffed tondli (Ivy Gourd) and the remaining dry masala, jaggery, tamarind pulp and water.
  6. 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.