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Stuffed Ivy Gourd
Stuffed Ivy Gourd

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We hope you got benefit from reading it, now let’s go back to stuffed ivy gourd recipe. To make stuffed ivy gourd you only need 23 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Stuffed Ivy Gourd:
  1. Prepare 300-400 gms. Ivy Gourd / Tindora
  2. Use 1 tbsp. coriander seeds
  3. You need 1 tbsp. urad dal (split black gram lentil)
  4. You need 2 tsp. garlic, chopped
  5. Use 1 tsp. cumin seeds
  6. Prepare 1 tbsp. sesame seeds
  7. You need 2 tbsp. fresh grated coconut
  8. Prepare 1 tbsp. roasted peanuts
  9. Provide 1 tbsp. roasted chana dal (Bengal Gram lentil)
  10. Use 1 tsp. red chili flakes
  11. You need 1 tsp. lime juice
  12. Take 2 tbsp. oil
  13. Get 1 tsp. mustard seeds
  14. You need 1/2 tsp. cumin seeds
  15. Prepare 1/4 tsp. fenugreek seeds
  16. Use 1/2 tsp. turmeric powder
  17. Use 1/4 tsp. asafoetida
  18. Provide to taste salt
  19. Take 1 onion, chopped
  20. Take 1-2 green chilies, chopped
  21. Provide 1-2 sprig curry leaves
  22. Provide 1 tsp. butter
  23. Take coriander leaves to garnish
Instructions to make Stuffed Ivy Gourd:
  1. Make two slits on the ivy gourd halfway through.
  2. Dry roast coriander seeds, urad dal and 1 tsp. garlic slightly first. Add the cumin seeds and sesame seeds, followed by the coconut. Fry till they are light brown.
  3. Add the peanuts, roasted chana dal, red chili flakes and salt to taste. Mix everything well and set aside to cool down. Add the lime juice and little water and grind to a smooth paste.
  4. Stuff the ground paste into it.
  5. Now heat oil in a pan and temper with mustard seeds. After it stops spluttering, add cumin seeds, fenugreek seeds, asafoetida and turmeric powder.
  6. Saute for a few seconds and then add in all the stuffed tindoras. Sprinkle some salt over it and cook covered, by sprinkling water and turning them in between.
  7. When half done, add the onion, remaining garlic, green chilies & curry leaves. Again cover and cook till they turns soft (approx. 30-35 minutes).
  8. When done, add the butter and coriander leaves. Keep it covered for 5 minutes.
  9. Serve as a side dish with rice or chapattis.

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