Ivy gourds stuffed with freshly ground spicy masala cooked in tangy gravy.BHARLELI TONDLIIngredient15-20 ivy gourds (tondli), 4 slits on both edges5 tablespoons oil2 medium onions, finely chopped½ cup fresh scraped coconutSalt to taste1 teaspoon garam masala powder1 teaspoon red chilli powder¼ teaspoon turmeric powder½ teaspoon tamarind pulp1 tablespoon grated jaggeryMethod1. Heat 1 tablespoon oil in non-stick pan. Add ½ the onion and sauté till golden.2. Add coconut and sauté till golden. Add salt, garam masala powder, chilli powder and turmeric powder and mix well. Remove and set aside to cool.3. Grind the roasted mixture alongwith some water to a coarse paste and transfer in a bowl.4. Fill some coarse mixture into the ivy gourds.5. Heat remaining oil a non-stick wok. Add remaining onion and sauté till golden. Add stuffed ivy gourd and mix well. Add some water, mix, cover and cook on low heat for 4-5 minutes.6. Add tamarind pulp and mix well. Add jaggery, mix, cover and cook for 5 minutes.7. Serve hot.Preparation Time: 12-15 minutesCooking Time: 10-12 minutesClick to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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