It is a quick and interesting sabzi made with tindora (tindli or kundru), regular spices, and tasty masala gravy based on peanuts and sesame seeds. It has a little sweet, sour, and medium spicy in terms of taste, just like any Gujarati food. Making stuffed tindora or bharwa tindli requires some time and effort. But in this recipe, I share the easiest way without stuffing masala into tindora. It is perfect for your everyday lunch and is generally served with roti or paratha. Do try this!
- Firstly, Cut tindora into two parts and make a slit on it, so it will easily coat with masala and absorb flavor easily.
- In this sabzi, I coat tindora with regular spices and masala, then fry tindora on medium flame, or you can also steam it for sabzi.
- Crush peanut and sesame to give a nutty taste to the sabzi. Also, I made masala a little spicy but if you do not like the curry to be spicy, and then reduce the amount of chili powder.
- Lastly, bharela tindora or bharwa tindli tastes great the next day, as it absorbs masala well.
Recipe card for bharela tindora sabzi
For masala coated tindora
- 300 grm tindora
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- Salt to taste
- 1 tsp amchur powder
- ½ tsp garam masala
- 2 tbsp besan
- 1 tbsp oil
- 6-7 tbsp oil for frying
- 4 tbsp oil for sabzi
- 1 tsp cumin seeds
- 3 cloves
- 1 bay leaf
- 1 dry red chilli
- 1 inch cinnemon
- 1 tbsp green chilli paste
- 1 tsp garlic paste
- 1 tsp ginger paste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- 1 cup or 2 medium size chopped tomatoes
- 3 tbsp crushed peanuts
- 3 tbsp crushed sesame seeds
- 1 cup water or as required
- ½ tsp garam masala
- 1 tsp jaggery
- 1 tsp lemon juice
- Some coriander leaves
- Wash and dry tindora properly. Then remove the upper and lower part of the tindora and cut them into two parts.
- Now in a bowl, add tindora, turmeric powder, coriander powder, red chili powder, salt, amchur powder, garam masala, besan, and oil. Mix well till masala is properly coated to tindora.
- In a pan, add 6-7 tbsp oil and heat it. Then add tindora into batches and fry it on medium flame till its masala coating is slightly crisp. keep it aside.
- In a pan, add oil, cumin seeds, cloves, bay leaf, dry red chili, and cinnamon. Sauté it.
- Then add green chili paste, ginger paste, and garlic paste. Sauté it.
- Now in the bowl, take 3 tbsp water, turmeric powder, red chili powder, and coriander powder. Mix well.
- Add masala paste into oil and sauté till oil is separate from its sides.
- Add chopped tomatoes and salt. Cook tomatoes till they become soft and mushy.
- Then add crushed peanuts and sesame seeds. Mix well and cook till oil separates from the masala.
- Add fried tindora and mix well.
- Add water and mix well. Cover and cook sabzi on low flame for 5 minutes till oil separates from its sides.
- Garnish with coriander leaves and serve bharela tindora nu shak with roti or paratha.
- Gram flour (besan) gives crispiness to fried tindora.
- fry tindora on medium flame.
- masala paste gives good color to the sabzi.
- In masala, the proportion of crushed peanuts and crushed white sesame should be equal.
- slightly hot water in gravy helps to retain sabzi color and flavor.
- Bharela tindora nu shak tastes great when it is prepared slightly spicy.