Stuffed Ivy Gourd

Name: Stuffed Ivy Gourd
Cuisine: Indian
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; to taste salt; 1 onion, chopped; 1-2 green chilies, chopped; 1-2 sprig curry leaves; 1 tsp. butter; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

Today 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. #Ramadan entry

Bethica Das @kitchen_flavours

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Ingredients

300-400gms. 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
to tastesalt
1onion, chopped
1-2green chilies, chopped
1-2 sprigcurry leaves
1 tsp.butter
coriander leaves to garnish

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Steps

1

Make two slits on the ivy gourd halfway through.
2

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.
3

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.
4

Stuff the ground paste into it.
5

Now heat oil in a pan and temper with mustard seeds. After it stops spluttering, add cumin seeds, fenugreek seeds, asafoetida and turmeric powder.
6

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.
7

When half done, add the onion, remaining garlic, green chilies & curry leaves. Again cover and cook till they turns soft (approx. 30-35 minutes).
8

When done, add the butter and coriander leaves. Keep it covered for 5 minutes.
9

Serve as a side dish with rice or chapattis.