Stuffed Tindora is a preparation of Tindora (Tendli or Ivy Gourd) wherein a ground coconut-spices paste is stuffed in slits in tindoras and cooked into a curry which can be eaten with rotis, rice or bread.
This is my moms recipe for stuffed tindora in the Goan style. The same recipe can also be used to prepare stuffed Baingan(Brinjal or eggplant in English).
Here is the step by step stuffed tindora recipe with pictures:
Serves: 3-4
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Ingredients:
Tindora : 15
Onion : 2
Cinnamon : 1/4 inch piece
Cloves : 4
Peppercorns : 10-12
Bay Leaf: 1
Coriander seeds: 2-3 tsp
Garlic : 7 cloves finely chopped
Ginger: 1/4 inch piece
Green Chillies: 2 finely chopped
Scraped Coconut: 1 cup
Tamarind: 1 marble sized ball
Turmeric Powder: 1 tsp
Chilli Powder: 2 tsp
Salt: to taste
Method of Preparation:
- Make vertical slits in the tindora as shown in the picture. Make sure you do not cut all the way to the bottom.
- Heat a little oil in a pan and stir fry the ginger and 2 cloves of garlic till brown. Add the cinnamon, cloves, peppercorns, bay leaf and coriander seeds and stir fry for 2-3 minutes. Remove and keep aside.
- Heat oil in pan and stir fry one roughly chopped onion till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the ginger-garlic-dry spices and onion-coconut mixture along with chilli powder and tamarind. Use around 1/2 cup of water to grind to a smooth but not too watery paste.
- Add one finely chopped onion, 5 finely chopped garlic flakes and green chillies to the paste. Add salt and turmeric powder and mix well.
- Take a part of ground mixture from step 5 and stuff it in the slit which you had earlier made in the Tindora. Repeat for all the tindoras.
- Place all the tindoras in a pan along with the remaining portion of the ground mixture if any is left.
- Add a little water to avoid burning. Close lid and let cook on low heat till tindoras are completely cooked. Add salt as per taste.
For more such Goan Curries, you can click here: Goan Curries. Some popular ones among these are Alsane Tonak (Red Cow Peas Curry), Goan Prawns Curry, Solkadi, Goan Dal or Toi.
For the entire collection of Goan recipes, you can click here: Goan Cuisine.
Stuffed Tindora (Tendli or Ivy Gourd)
- Tindora : 15
- Onion : 2
- Cinnamon : ¼ inch piece
- Cloves : 4
- Peppercorns : 10-12
- Bay Leaf: 1
- Coriander seeds: 2-3 tsp
- Garlic : 7 cloves finely chopped
- Ginger: ¼ inch piece
- Green Chillies: 2 finely chopped
- Scraped Coconut: 1 cup
- Tamarind: 1 marble sized ball
- Turmeric Powder: 1 tsp
- Chilli Powder: 2 tsp
- Salt: to taste
- Make vertical slits in the tindora as shown in the picture. Make sure you do not cut all the way to the bottom.
- Heat a little oil in a pan and stir fry the ginger and 2 cloves of garlic till brown. Add the cinnamon, cloves, peppercorns, bay leaf and coriander seeds and stir fry for 2-3 minutes. Remove and keep aside.
- Heat oil in pan and stir fry one roughly chopped onion till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the ginger-garlic-dry spices and onion-coconut mixture along with chilli powder and tamarind. Use around ½ cup of water to grind to a smooth but not too watery paste.
- Add one finely chopped onion, 5 finely chopped garlic flakes and green chillies to the paste. Add salt and turmeric powder and mix well.
- Take a part of ground mixture from step 5 and stuff it in the slit which you had earlier made in the Tindora. Repeat for all the tindoras.
- Place all the tindoras in a pan along with the remaining portion of the ground mixture if any is left.
- Add a little water to avoid burning. Close lid and let cook on low heat till tindoras are completely cooked. Add salt as per taste.
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