- cut the ivy gourd from all the four sides but leave the backend. Now for the stuffing take onions, roasted chana dal powder, ginger garlic paste, red chilly powder, turmeric, cumin seeds powder in a mixie jar and blend it into a coarse paste with salt in it. Now stuff this stuffing mixture in ivy gourd. In a pan add oil and fenugreek seeds. add green chillies, curry leaves and stuffed ivy gourd. Just close it with a lid and cook it on slow flame. But keep mixing slowly in between also. When the tindora is half cooked add remaining mixture and let it cook with lid on it for one more minute. Then add sugar, tamarind juice, and mix it well. Now again let it cook for 3-4 minutes with lid on it. Once the gravy thickens just switch off the flame.
Bharwan tendlie
#myrecipe
By Chandana Guptha
Jan, 14th
576
Servings
2 persons
Cook Time
25 minutes
Ingredients
12
- 14
Ingredients
- Ivy gourd
- Onion
- Roasted chana dal
- Ginger garlic paste
- Red chilli powder
- Turmeric powder
- Cumin
- Salt
- Oil
- Fenugreek seeds
- Green chillies
- Curry leaves
- Sugar
- Tamarind juice
