Saturday, April 14, 2012

Project 365 Days Of Food- Day 14, Bharli Tondli aka Stuffed Ivy Gourds!

We now have sparkling Italian marble floors, stunning designer kitchens, impressive recipe book holders and oh yeah Olive Oil too- BUT something about the aroma of cooking that came from our grandmothers kitchen has always been very soothing to the body and soul...
Sharing one such soothing recipe that takes you down memory lane-a recipe that perhaps is very close to your heart! 

20-25 Fresh Tondli/ Ivy Gourds

1/2 Tsp of mustard seeds
3-4 Curry leaves
1 Tbsp of finely chopped onion (optional)
1 Tbsp finely chopped tomato (optional)
a Pinch of asafoetida /hing
1-2 Tbsp of oil
For the Stuffing :- 
( Make sure you mix all these ingredients together and stuff the Tondli/Ivy Gourds )
1 Cup very finely chopped onion,
1/4 Cup fresh grated coconut
1 Tbsp roasted peanut powder 

1 Tbsp roasted sesame powder (optional)
1-2 Tbsp chopped cilantro
1/2 Tsp grated garlic 
1 Tbsp goda masala
1 Tsp of grated jaggery

A pinch of red chilli pwd
Tamarind to taste (optional)
Salt to taste  
For Garnishing :- Finely Chopped Cilantro and
Fresh Grated Coconut (optional)

Method :- 
1. Slit the tondli/ivy gourds cross-wise from the top and keep them in salted water till needed (approx 15 minutes).
2. Pat dry the tondlis/ivy gourds, stuff them gently with the stuffing masala and keep them aside.
3. Now, heat oil in a wide bottomed pan on medium flame.
4. Add mustard seeds, let them splutter, also add a pinch of hing, curry leaves and the onions. Saute till translucent.
5. Now add the finely chopped tomato and saute for about a minute.
6. Next, place the stuffed tondli/ivy gourds gently and  season rest of the masala on top if needed.
7. Cover the pan and cook on low flame for about 15-20 minutes (add very little water if needed) 
8. Once the Tondli/ Ivy Gourds are cooked, remove them from the heat.
9. Garnish this Bhali Tondli with finely chopped cilantro/fresh grated coconut!