Bharleli Tondli Ivy gourds stuffed with a flavourful coconut masala. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 02 Sep 2016 in Recipes Course New Update Advertisment 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 Advertisment Method Heat 1 tablespoon oil in non-stick pan. Add ½ the onion and sauté till golden. 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. Grind the roasted mixture alongwith some water to a coarse paste and transfer in a bowl. Fill some coarse mixture into the ivy gourds. 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. Add tamarind pulp and mix well. Add jaggery, mix, cover and cook for 5 minutes. Serve hot. Nutrition Info Calories 1109 Carbohydrates 50.5 Protein 5.7 Fat 98.3 Other Fiber Fiber- 14.6gm #Garam masala powder #Jaggery (gur) #Oil #Onions #Salt #Scraped coconut #Tamarind pulp #Tindli #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article