Learn how to make authentic Maharashtrian style Bharli Tondli recipe from our chef Smita Deo on Ruchkar Mejwani. Bharli Tondli is tasty and has a very tangy, sweet, sour and spicy taste to it. Do try this amazing main course recipe at home.
Ingredients:
¼ kg Ivy Gourd / Tondli
¼ kg Baby Potatoes
1 ½ cup of Fresh Coconut Grated
1 large Onion Sliced
1 tbsp Goda Masala
1 tsp Garam Masala Powder
1 tbsp Red Chilli Powder
½ tsp Turmeric Powder
Tamarind to the size of half a lemon
2 tbsp Jaggery
3 tbsp Roasted Groundnut Powder
Salt to taste
2 tbsp Oil
Method:
- Roast the coconut nice and brown
- Fry the onions till golden
- Grind together the coconut, onions, goda masala, garam masala powder, chilli powder, turmeric powder, jaggery and the tamarind to a thick paste using very little water
- Add the salt, peanut powder and fresh coriander and mix thoroughly
- Chop off the ends of the ivy gourd and make a deep slit
- Peel the potatoes and cut into 1/2" thick chips
- Stuff the ground masala in the ivy gourd and the potatoes
- Take a vessel and heat the oil splutter the mustard seed and add the asafoetida and the stuffed vegetables and the remains masala and sauce it foe a few minutes
- Add 2 cups of water and cover and cook till the vegetables are done and serve it hot.
Ingredients:
¼ kg Ivy Gourd / Tondli
¼ kg Baby Potatoes
1 ½ cup of Fresh Coconut Grated
1 large Onion Sliced
1 tbsp Goda Masala
1 tsp Garam Masala Powder
1 tbsp Red Chilli Powder
½ tsp Turmeric Powder
Tamarind to the size of half a lemon
2 tbsp Jaggery
3 tbsp Roasted Groundnut Powder
Salt to taste
2 tbsp Oil
Method:
- Roast the coconut nice and brown
- Fry the onions till golden
- Grind together the coconut, onions, goda masala, garam masala powder, chilli powder, turmeric powder, jaggery and the tamarind to a thick paste using very little water
- Add the salt, peanut powder and fresh coriander and mix thoroughly
- Chop off the ends of the ivy gourd and make a deep slit
- Peel the potatoes and cut into 1/2" thick chips
- Stuff the ground masala in the ivy gourd and the potatoes
- Take a vessel and heat the oil splutter the mustard seed and add the asafoetida and the stuffed vegetables and the remains masala and sauce it foe a few minutes
- Add 2 cups of water and cover and cook till the vegetables are done and serve it hot.
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Lifestyle