How to make Bharleli Tondli - Ivy gourds stuffed with a flavourful coconut masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tindli (टिंडली), Oil (ऑइल)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Bharleli Tondli Recipe Card

Bharleli Tondli
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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course Vegetarian recipes like Thai Vegetable In Red Curry, Toovar Dana aur Kand Stir Fry, Phool Gobhi Sambhari, Kadai Paneer.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bharleli Tondli Recipe

  • Tindli ivy gourds (tondli), 4 slits on both edges 15-20

  • Oil 5 tablespoons

  • Onions finely chopped 2 medium

  • Scraped coconut fresh 1/2 cup

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 1/2 teaspoon

  • Jaggery (gur) grated 1 tablespoon

Method

Step 1

Heat 1 tablespoon oil in non-stick pan. Add ½ the onion and sauté till golden.

Step 2

Add coconut and sauté till golden. Add salt, garam masala powder, chilli powder and turmeric powder and mix well. Remove and set aside to cool.

Step 3

Grind the roasted mixture alongwith some water to a coarse paste and transfer in a bowl.

Step 4

Fill some coarse mixture into the ivy gourds.

Step 5

Heat remaining oil a non-stick wok. Add remaining onion and sauté till golden. Add stuffed ivy gourd and mix well. Add some water, mix, cover and cook on low heat for 4-5 minutes.

Step 6

Add tamarind pulp and mix well. Add jaggery, mix, cover and cook for 5 minutes.

Step 7

Serve hot.