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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
- 15-20 ivy gourds (tondli), 4 slits on both edges
- 5 tablespoons oil
- 2 medium onions, finely chopped
- 1/2 cup scraped fresh coconut
- Salt to taste
- 1 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon tamarind pulp
- 1 tablespoon grated jaggery (gur)
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 |
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