Bharela Tindora or Giloda - Stuffed Ivy Gourd

bhavnaskitchen's picture

Oct. 18, 2012

Ingredients

Tindora 20 Medium (Ivy gourd)
Garlic paste 1 Teaspoon
Ginger paste 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Red chili powder 1 Teaspoon (to taste)
Coriander cumin powder 1 Tablespoon
Chickpea flour 3 Tablespoon
Peanut 3 Tablespoon , ground
Salt 1 Teaspoon (to taste)
Brown sugar 1 Tablespoon (Optional)
Oil 2 1/2 Tablespoon (1 tsp for the filling + 2 tbsp for cooking)
Water/Baby onion 2 Tablespoon (2 tsp for the filling + 1 1/2 tbsp for the pressure cooker)
Baby potatoes 4 Small
Cilantro leaves 1 Tablespoon , finely chopped

Directions

MAKING

1. In a mixing bowl, add in the raw peanut, chickpea flour, turmeric powder, coriander cumin powder, red chili powder, brown sugar, salt, ginger paste, garlic paste, oil and mix. Add water and continue mixing, until well incorporated. Set aside.

2. Take the tindora one by one and using a sharp knife, make a small wedge across the length of the tindora, remove the piece and discard. Stuff the wedged tindoras with the filling and place them in a well oiled pressure cooker.

3. Take the baby potatoes, make a 1/4 inch slit across the length and breadth for the filling. Place the stuffed potatoes along with the stuffed tindoras in the pressure cooker, add 4 tbsp of water, cover with the lid and cook on medium high for 2 whistles.

4. Once done let the pressure come down naturally and open the cooker.

SERVING

5. Serve the bharela tindora or ivy gourd garnished with chopped cilantro alongside a bowl of rice or roti.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 516Calories from Fat 278

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 1021 mg42.54%

Total Carbohydrates 44 g14.7%

Dietary Fiber 7 g28%

Sugars 11 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet