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Bharela tindora nu shak | giloda nu shak | bharwa tindli | stuffed tindli recipe | stuffed tindora masala

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!

The key to making tasty bharela tindora nu shak at home are
  • 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, then reduce the amount of chili powder.
  • Lastly, bharela tindora or bharwa tindli taste great the next day, as it absorbs masala well.
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Recipe video

Bharela tindora nu shak | giloda nu shak | bharwa tindli | stuffed tindli recipe | stuffed tindora masala

Author Nehas Cook Book
4 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4


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

For sabzi

  • 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 chilli, and cinnamon. Sauté it.
  • Then add green chilli paste, ginger paste, and garlic paste. Sauté it.
  • Now in a bowl, take 3 tbsp water, turmeric powder, red chilli powder, and coriander powder. Mix well.
  • Add masala paste into oil and sauté till oil separates 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.
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