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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

Ingredients
 

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

Instructions

  • 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.

Notes

  • 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.