Ivy gourd-in coriander paste

Halved tinda stuffed with differently flavoured coriander chutney and sautted and served tempered.

New Update
Main Ingredients Tinda, Oil
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Ivy gourd-in coriander paste

  • grams Tinda
  • 4 tablespoons Oil
  • 1 bunch Fresh coriander leaves
  • 2 tablespoons Mustard seeds
  • 2 tablespoons Sesame seeds (til)
  • 5 tablespoons Coconut grated
  • 4-5 Green chillies
  • 1 teaspoon Ginger-garlic paste
  • to taste Salt
  • 1 tablespoon Oil tempered
  • 1 tablespoon Oil
  • 1 tablespoon Mustard oil
  • 1 tablespoon Cumin seeds
  • 10-15 Curry leaves
  • 1 Dry red chilies steamed


  1. Slit the gourd vertically and boil it for ten minutes. Heat one tablespoon oil in a non-stick pan. Add the gourdand saute for two to three minutes and keep it aside.
  2. Grind together coriander leaves, sesame seeds, mustard seeds, coconut, green chillies, ginger-garlic paste to a fine paste. Stuff this paste in the gourds and heat remaining oil in a non-stick pan and saute the gourds on high heat for two minutes.
  3. Add little water and salt and cook on slow heat for five minutes. For the tempering heat oil in a non-stick pan. Add mustard seeds, cumin seeds, curry leaves and dry red chillies and saute for a minute. Add this tempering to the gourds and mix well.
  4. Serve hot with rice.