Wednesday, October 8, 2014

Stuffed Ivy Gourd/ Bharwen Tendli

Ivy Gourd is one of my favorite vegetables. I often try and experiment with it. No matter what the combination it turns out yummy every time. This recipe has a mixture of all the spices. Plus when you take a bite out of this the juice of ivy gourd just oozes out.


Ivy Gourd : 20
Chilli Powder 1.5 tsp
Coriander Powder : 1.5 tsp
Turmeric Powder : 1/4 tsp
Amchur Powder/ Dried Mango Powder : 1 tsp
Garam Masala : 1 tsp
Cumin seeds : 1/2 tsp
Oil: 2 tbsp
Salt according to taste


1. Clean and wipe the ivy gourds and cut off a small portion of the top and bottom edges of Ivy Gourd.
2. Slit vertically into 4 pieces starting from the top and keeping a small portion uncut at the bottom.
3. Mix all the spice powders and salt and fill the slit of the ivy gourd with these powders.
4. In a non-stick kadai add oil and cumin and once the seeds start spluttering add the filled ivy gourd's.
5. If there is left over spice powder sprinkle on top of them and salt if necessary.
6. Cook on a low flame for 20-25 min.