How to make Bharleli Tondli -

Ivy gourds stuffed with a flavourful coconut masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tindli (टिंडली), Oil (ऑइल)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

advertisement

You can also find more Main Course Vegetarian recipes like Baingan Bharta Potato Au Gratin Bittergourd Sweet Curry Bisi Bele Hullianna

Bharleli Tondli

Bharleli Tondli Recipe Card

Print

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bharleli Tondli Recipe

  • Tindli ivy gourds (tondli), 4 slits on both edges 15-20

  • Oil 5 tablespoons

  • Onions finely chopped 2 medium

  • Scraped coconut fresh 1/2 cup

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 1/2 teaspoon

  • Jaggery (gur) grated 1 tablespoon

Method

Step 1

Heat 1 tablespoon oil in non-stick pan. Add ½ the onion and sauté till golden.

Step 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.

Step 3

Grind the roasted mixture alongwith some water to a coarse paste and transfer in a bowl.

Step 4

Fill some coarse mixture into the ivy gourds.

Step 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.

Step 6

Add tamarind pulp and mix well. Add jaggery, mix, cover and cook for 5 minutes.

Step 7

Serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.