How to make Ivy gourd-in coriander paste -

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

Sanjeev Kapoor

This recipe is contributed by Member hims himaja.

Main Ingredients : Tinda (टिंडा), Oil

Cuisine : Fusion

Course : Main Course Vegetarian


For more recipes related to Ivy gourd-in coriander paste checkout Bharwan Tinda, Bharwan Tinda Masala, Bharwan Tinda. You can also find more Main Course Vegetarian recipes like Malaysian Vegetable Curry Soya Matar - SK Khazana Tomato Paneer Grilled Shalgam with Honey Mustard

Ivy gourd-in coriander paste

Ivy gourd-in coriander paste Recipe Card

Print

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ivy gourd-in coriander paste Recipe

  • Tinda grams

  • Oil 4 tablespoons

  • Fresh coriander leaves 1 bunch

  • Mustard seeds 2 tablespoons

  • Sesame seeds (til) 2 tablespoons

  • Coconut grated 5 tablespoons

  • Green chillies 4-5

  • Ginger-garlic paste 1 teaspoon

  • Salt to taste

  • Oil tempered 1 tablespoon

  • Oil 1 tablespoon

  • Mustard oil 1 tablespoon

  • Cumin seeds 1 tablespoon

  • Curry leaves 10-15

  • Dry red chilies steamed 1

Method

Step 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.

Step 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.

Step 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.

Step 4

Serve hot with rice.

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.