Stuffed Tendli - a delicious sabzi made with stuffed Ivy Gourd | Tindora with aromatic Indian Spices!

Stuffed Tendli is a dish which Amma's friend makes really well. Its very aromatic and crispy to eat. Amma loved it and had been wanting to make the same. she had written down the recipe but wanted to give the same a healthier twist. The original recipe calls for the Tendli to be cooked in a lot of oil to give it the crispiness. Amma decided to use minimum oil and accordingly gave it her own healthier twist!

Appa and I loved it! It tasted awesome and best part less oil too! This can be relished as a snack too!

INGREDIENTS

250 gm Kovakkai | Tendli | Tindora | Ivy Gourd | Coccinia

1 tsp Oil

1 tsp Jeera | Cumin Seeds

1 tblsp Fresh Dhania | Coriander leaves, finely chopped

A pinch Salt

For Stuffing

2 tblsp Besan | Chick Pea Flour, dry roasted

1 tsp Fresh Dhania | Coriander Powder

1 tsp Saunf | Fennel Powder

1/4 tsp Jeera | Cumin Powder

1/2 tsp Red Chilli Powder

1/4 tsp Haldi | Turmeric Powder

1/2 tsp Aamchur | Dry Mango Powder

1/4 tsp Garam Masala

A pinch Hing | Asafoetida Powder

2 tblsp Fresh Dhania | Coriander leaves, finely chopped

1/2 tsp Salt | To taste

METHOD

• Preparing the Stuffing
• In a mixing bowl add all the ingredients mentioned under Stuffing. Mix well and keep aside.
• Preparing Tendli
• Tendli must be tender. Wash and dry them.
• Trim the end from both sides and slit in a vertical manner such that the Tendli remains whole.
• Preparing Stuffed Tendli
• Stuff each Tendli with the prepared stuffing and keep aside.
• Arrange the Stuffed Tendli on a steamer plate and steam them for 3 minutes.
• Remove steamed Stuffed Tendli and let them cool a bit.
• In a wide bottomed flat kadhai, heat oil and add jeera.
• As jeera crackles, reduce the flame to low and gently arrange steamed Stuffed Tendli in the kadhai, with the slit side facing downwards. Sprinkle a dash of salt. We have already added salt in the stuffing, this little salt is only for seasoning the outer part of Tendli.
• If any Stuffing is remaining, sprinkle the same on top of the Tendli.
• After few minutes, gently turn each Tendli so that all the sides get sauteed well. 
• Switch off the gas and transfer to a serving plate.
• Garnish with chopped dhania and serve hot along with Roti | Rice.

We relished this along with Phulka Roti and Curd Rice.

Note:

a. Instead of steaming the Stuffed Tendli you can directly cook the same. You need to add 2 tblsp of Oil. Follow the recipe after adding Jeera!

We have used:

1. Tata Tea Salt

2. Sundrop Heart Oil

3. Everest Royal Garam Masala

4. Everest Tikhalal Red Chilli Powder

5. LG Hing Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.