How to make Ivy gourd-in coriander paste - Halved tinda stuffed with differently flavoured coriander chutney and sautted and served tempered.

This recipe is contributed by Member hims himaja.

Main Ingredients : Tinda (टिंडा), Oil

Cuisine : Fusion

Course : Main Course Vegetarian

Ivy gourd-in coriander paste Recipe Card

Ivy gourd-in coriander paste

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Ivy gourd-in coriander paste checkout Bharwan Tinda, Bharwan Tinda Masala, Bharwan Tinda. You can also find more Main Course Vegetarian recipes like Ghati Paneer, Green Papaya and Carrot Thoran, Matar Ke Nimone , Kale Chholay.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ivy gourd-in coriander paste Recipe

  • Tinda grams

  • Oil 4 tablespoons

  • Fresh coriander leaves 1 bunch

  • Mustard seeds 2 tablespoons

  • Sesame seeds (til) 2 tablespoons

  • Coconut grated 5 tablespoons

  • Green chillies 4-5

  • Ginger-garlic paste 1 teaspoon

  • Salt to taste

  • Oil tempered 1 tablespoon

  • Oil 1 tablespoon

  • Mustard oil 1 tablespoon

  • Cumin seeds 1 tablespoon

  • Curry leaves 10-15

  • Dry red chilies steamed 1


Step 1

Slit the gourd vertically and boil it for ten minutes. Heat one tablespoon oil in a non-stick pan. Add the gourdand saute for two to three minutes and keep it aside.

Step 2

Grind together coriander leaves, sesame seeds, mustard seeds, coconut, green chillies, ginger-garlic paste to a fine paste. Stuff this paste in the gourds and heat remaining oil in a non-stick pan and saute the gourds on high heat for two minutes.

Step 3

Add little water and salt and cook on slow heat for five minutes. For the tempering heat oil in a non-stick pan. Add mustard seeds, cumin seeds, curry leaves and dry red chillies and saute for a minute. Add this tempering to the gourds and mix well.

Step 4

Serve hot with rice.