accompaniment / indian / lunch / lunch box / onion-garlic free / vegetarian

Barwah Tendli

kitchen tondekaiBarwah  tendli

¼ Tondekai slit length wise.

¼ cup roasted and powdered peanuts

¼ cup finely chopped coriander leaves

¼ cup grated fresh coconut

3 tsp. Godha masala

1 tsp. chilli powder

1 tbsp. Of sugar

1 tsp mustard

½ fenugreek

Pinch of turmeric

Pinch of asafoetida

Salt to taste.

2 tbsp. Cooking oil.

method

powdered peanuts, coconut, coriander leaves, salt, sugar, turmeric, godha masala and chilli and mixed well.

This is mixed into the slit ivy gourd, and kept aside.

In wok pour the oil when it warms, add in the mustard, fenugreek and asafoetida

Now drop the stuffed ivy gourd into this

Spread the remaining coconut mixture on top and close well let it cook.

If you are particular like me you can stir it in between.

Goes well with roti and not so well with rice.

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2 thoughts on “Barwah Tendli

  1. Pingback: Bharva Tinda ( Stuffed Apple gourd ) | cookingwithsapana

  2. Pingback: Menthi Podi Veysina Dondakaya Koora (Ivy Gourd with Fenugreek Powder) | ãhãram

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