More recipes at http://www.bhavnaskitchen.comhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.comIngredients 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 choppedDirectionsMAKING 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.
