Amazing stuffed gourd recipe-Just give it a try.
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 |
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.
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