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Bharela Tindora or Giloda Recipe - Stuffed Ivy Gourd - Gujarati Cuisine by Bhavna
Ingredients
- Tindora20
- Garlic · paste1 tsp
- Ginger paste1 tsp
- Turmeric · powder¼ tsp
- Chili powder1 tsp
- Cumin · powder1 tbsp
- Chickpea flour3 tbsp
- Peanut · ground3 tbsp
- Salt1 tsp
- Brown sugar1 tbsp
- Oil2 ½ tbsp
- Onion2 tbsp
- Potato4
- Cilantro · finely chopped1 tbsp
Instructions
- In a mixing bowl, add the raw peanuts, chickpea flour, turmeric, coriander-cumin powder, red chilli powder, brown sugar, salt, ginger paste, garlic paste and oil, and mix. Add water and keep mixing until fully combined. Set aside.
- Make a small wedge along the length of each tindora with a sharp knife, remove and discard the piece, then stuff with the filling. Place the stuffed tindora in a well-oiled pressure cooker.
- Make a 1/4-inch slit lengthwise and crosswise in each baby potato, stuff with filling, and add to the pressure cooker with the tindora. Add 4 tbsp of water, close the lid and cook on medium-high for 2 whistles.
- Let the pressure release naturally, then open the cooker.
- Garnish with chopped cilantro and serve with rice or roti.
Summarized from Bhavna's Kitchen's video. Watch it for the details.
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