Saturday, November 14, 2009

Bharela Tindora nu Shaak - Stuffed Ivygourds

I call it tondli, hubby calls it tindora. Yes, it's pretty much like I say tomato, you say tamato!! Luckily, we both agree that we love this vegetable. :-D

Bharela Tindora nu Shaak
Stuffed Ivygourds
2 cup tendli/tondli/tindora/ivygourds, slit to quarters, keeping each of tindora whole
salt to taste (if needed, it's already added in the stuffing)

Mix in a plate for stuffing
1 cup cilantro, finely chopped
1 tbsp dhana-jiru/coriander-cumin seed powder
1 tsp Gujarati garam masala or undhiyu masala
1/2 tsp chili powder
1/2 tsp turmeric powder
salt to taste
2 tsp ginger-garlic-green chili paste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida

1. Stuff tindoras gently with the stuffing, taking care not to break them, as shown below.
2. Heat oil in a saucepan or kadai. Add mustard seeds, asafoetida and turmeric powder.
3. As they sizzle, lower the heat, and gently place the tindoras. Saute for 5 minutes on a medium flame.
4. Add 1/2 cup water. Cover and cook for 15 minutes or till tindoras are cooked.
5. Remove the lid. Adjust for salt, if needed. Let it simmer if you want a dry shaak or keep some gravy.
6. Serve with rotli/chapati

Note -
1. Undhiyu masala is available at the Indian stores.


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