Stuffed tindora curry
Ivy gourds stuffed with a sweet-sour peanut and coconut masala
Tindora (ivy gourd) slit and lightly fried, then stuffed with a sweet, sour and nutty masala of peanuts, coconut, tomato and spices and cooked gently until tender. A simple everyday Gujarati shaak. Serve hot with chapaties.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the filling
For the tempering
To garnish
Method
0/6 doneStep 1: Trim 1 ⅛ lb tindora (ivy gourd) and slit each one into four, three quarters of the way down, so the pieces stay joined at the base.
Step 2: Heat oil for frying and semi-fry the tindora for 2–3 minutes, until they just start to soften. Drain.
3 minStep 3: Mix 4 tbsp peanuts, 2 tbsp fresh coconut, 2 tomatoes, 2 tbsp fresh coriander, 2 tbsp coriander-cumin powder, 1 tsp chilli powder, ¼ tsp ground turmeric, 2 tbsp oil, 1 ½ tsp jaggery, 2 tsp lemon juice and 1 tsp salt and stuff into the slits.
Step 4: Heat 3 tbsp oil in a wide pan, add 1 tsp mustard seeds and let it crackle. Add the tindora and cook gently, covered, on a low heat until done.
12 minStep 5: Add any remaining filling, stir gently and cook for 5 minutes.
5 minStep 6: Garnish with 2 tbsp fresh coriander and serve hot with chapaties.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 18 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stuffed tindora curry take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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