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Bharleli Tondli

Ivy gourds stuffed with a flavourful coconut masala. This is a Sanjeev Kapoor exclusive recipe.

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Bharleli Tondli

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Main Ingredients Tindli, Oil
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Bharleli Tondli

  • 15-20 Tindli ivy gourds (tondli), 4 slits on both edges
  • 5 tablespoons Oil
  • 2 medium Onions finely chopped
  • 1/2 cup Scraped coconut fresh
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Garam masala powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Tamarind pulp
  • 1 tablespoon Jaggery (gur) grated
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Method

  1. Heat 1 tablespoon oil in non-stick pan. Add ½ the onion and sauté till golden.
  2. Add coconut and sauté till golden. Add salt, garam masala powder, chilli powder and turmeric powder and mix well. Remove and set aside to cool.
  3. Grind the roasted mixture alongwith some water to a coarse paste and transfer in a bowl.
  4. Fill some coarse mixture into the ivy gourds.
  5. Heat remaining oil a non-stick wok. Add remaining onion and sauté till golden. Add stuffed ivy gourd and mix well. Add some water, mix, cover and cook on low heat for 4-5 minutes.
  6. Add tamarind pulp and mix well. Add jaggery, mix, cover and cook for 5 minutes.
  7. Serve hot.

Nutrition Info

Calories 1109
Carbohydrates 50.5
Protein 5.7
Fat 98.3
Other Fiber Fiber- 14.6gm