bharwan tendli recipe | bharwa tindora recipe | stuffed tendli

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Bharwan tendli or bharwan tindora recipe with step by step photos – a spiced dry preparation made with ivy gourds.

bharwan-tindora-recipe

This is the Next stuffed veggie recipe after the Stuffed bhindi that I posted recently. 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.

Stuffed veggie recipes are quite popular in Indian cuisine. Few more similar recipes on blog are:

stuffed tendli recipe, bharwan tindora recipe

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.

Serve bharwan tendli hot with chapatis or phulkas.

If you are looking for more Veggie recipes then do check:

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bharwan tendli recipe, bharwan tindora recipe

Bharwa Tendli

Bharwan tendli or bharwan tindora is a spiced dry preparation made with ivy gourds.
4.8 from 5 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine Indian
Course Side Dish
Servings 4
Units

Ingredients

main ingredients for bharwa tendli

  • 250 grams tendli (tindora or ivy gourds)
  • 1 teaspoon cumin seeds
  • 2 tablespoons oil
  • a few chopped coriander leaves for garnishing, optional

for the stuffing

  • 2 teaspoons coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon dry mango powder (amchur)
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala, optional
  • salt as required

Instructions
 

  • Mix all the spice powders with salt and keep aside.
  • Wash and wipe the tendli/ivy gourds.
  • Slit the tendli/gourds vertically into four without breaking them.
  • Stuff the dry masala filling in the tendli.
  • In a kadai or wok, heat oil. Add cumin and let them splutter.
  • Once they begun to splutter add the stuffed tendli/ivy gourds.
  • Leftover masala filling can be sprinkled over the tendli.
  • Add 2-3 tbsp water. Cover the kadai and let the tendli cook till they are done.
  • Garnish bharwan tendli with cilantro/coriander.
  • Serve bharwan tendli hot with phulkas or rotis.

Notes

You can add less or more spice powders as per your preferences. 

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Step by step bharwan tendli or tindora recipe

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

bharwan tendli recipe

2: add salt and mix well. Keep aside.

salt for bharwan tendli recipe

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

tendli for bharwan tendli recipe

4: Slit the tendli (ivy gourds) Into four without breaking it. Stuff the masala in the tendli.

slit tendli for bharwan tendli recipe

5: heat oil in a kadai or wok. Splutter cumin seeds in the oil. Add the stuffed masala tendli (tindora). Mix well.

making bharwan tendli recipe, making bharwan tindora recipe

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.

making bharwan tendli recipe, making bharwan tindora recipe

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

bharwan tindora, bharwan tendli recipe, bharwan tindora recipe

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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23 Comments

  1. Dassana, can this be baked?
    And sorry to ask doubts about other post here. Im not able to post comments there. I tried your nankhatai recipe, the plain flour version. Taste wise it turned out very good. But in the middle it was a little uncooked (very little). But the top and bottom were browned and the sides were so crisp and tasty. What could be the reason? I baked at 175 degrees for 25 mins. Which rack do u bake cookies ? And should both the heat elements be ON? and also the cookies at one side towards the back of the oven got more browned. Any reason ? Sorry new to baking.

    1. priya, for the nankhatai, i use both the top and bottom heating elements. keep the pan or tray in the center for even baking. looks like the temperature in your oven is on the higher side. so you can reduce the temperature by 15 to 20 degrees celsius. hope this helps. now worries, you can ask me question. i bake often and i do have my share of disasters as well ????

    1. priya, i have never tried baking tindora. so i have no idea how the texture becomes after baking it. since there is a nice amount of water content in tindora, i think it will turn out good after baking.

  2. Dassana, I am so glad to have discovered your web site. I am in love with all your recipes. Everyday we make one from your beautifully pictured, explained recipes. I like the notes or the pointers before your recipe. I like the authentic freshly to be ground masalas that you use when needed as per the recipe. I have been wanting to learn cooking that way. ohh, i love you. thank you so much for being the way you are.5 stars

    1. we are glad to know this jagruti 🙂 thankyou for your kind and honest words. we would continue being ourselves and you are welcome.

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