bharwan tindora/tendli – stuffed ivy gourds

this is the next stuffed veggie recipe after the stuffed bhindi/okra…. why you may ask… have i gone on a stuffed veggies spree?

the answer is… the stuffed veggies were made for a special guest who loves stuffed veggies. we would have dinners in the evening together. i made most of the favorite dishes of this special guest. i was on a cooking spree for the whole of march and made so many things. however, could not take photos of all the indian dishes and drinks i prepared barring for a few of them like this bharwan tindora and bharwan bhindi.

sometimes i feel i am fortunate in the sense that it is rare for a person to cook and serve a buddha – an enlightened being. this special guest is a buddha. i feel i am blessed.

this recipe of stuffed tendli (ivy gourds) is easy. the stuffing here is the dry masala stuffing. this is also a no onion no garlic recipe.

lets begin step by step recipe of making stuffed tendli or tindora :

1: take all the dry spice powders in a bowl or small plate.

2: add salt and mix well. keep aside.

3: rinse and wipe the tendli (ivy gourds) with a kitchen towel.

4: slit the tendli (ivy gourds) into four without breaking it. stuff the masala in the tendli.

5: heat oil in a kadai or wok. splutter cumin seeds in the oil. add the stuffed masala tendli (tindora). mix well.

6: now add 2-3 tbsp water. cover the kadai and let the tendli (ivy gourds) cook on a low or medium flame. remember to check in between. if the water dries up add 1 or 2 tbsp water more.

7: more salt if required can be added from the top. once the tendli (ivy gourds) are cooked, garnish with coriander leaves and serve tendli hot with chapatis or phulkas.

bharwan tindora/tendli recipe details below:

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bharwan tendli/tindora – stuffed ivy gourds

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving Size: 4

ingredients

main ingredients:
• 250 gms tendli/tindora/ivy gourds
• 1 tsp cumin seeds/jeera
• 2 tbsp oil
• a few chopped cilantro for garnishing (optional)
for the stuffing:
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp mango powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala (optional)
• salt as required

method:

1. mix all the spice powders with salt and keep aside.
2. wash and wipe the ivy gourds.
3. slit the gourds vertically into four without breaking them.
4. stuff the the dry masala filling in the ivy gourds.
5. in a kadai or wok, heat oil.
6. add cumin and let them splutter.
7. once they begun to splutter add the stuffed gourds.
8. leftover masala filling can be sprinkled over the gourds.
9. add 2-3 tbsp water. cover the kadai and let the gourds cook till they are done.
10. garnish with cilantro and serve hot.

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