Spicy Stuffed Ivy Gourd (Bharwan Kundru): A Delicious Indian Vegetable Recipe
50 minutes
1157 reads
About Spicy Stuffed Ivy Gourd (Bharwan Kundru): A Delicious Indian Vegetable Recipe
Experience the vibrant flavors of India with this Bharwan Kundru recipe! This spicy stuffed ivy gourd dish is a delightful vegetarian side, perfect for pairing with roti, paratha, or dal chawal. The tender ivy gourd is filled with a fragrant mixture of spices and herbs, creating a culinary masterpiece.This recipe offers a simple yet flavorful approach to preparing this often-overlooked vegetable. The combination of ginger, garlic, and warming spices creates a rich and aromatic filling that's sure to tantalize your taste buds. Get ready to impress your family and friends with this easy-to-make Indian delicacy.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Ivy Gourd
- 500 gm Ivy Gourd kundru
For the Filling
- 1 medium Onion finely grated
- 2 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric
- 2 tsp Coriander
- 1 tsp Chili Powder adjust to taste, red
- 1 tbsp Fennel Seeds finely ground
- 1 tbsp Mango Powder dry mango powder
- Salt Salt to taste
- 2-3 tbsp Oil for cooking
- 1/4 cup Water if needed for adjusting consistency
Instructions
Prepare the Ivy Gourd
- Wash the ivy gourds thoroughly and trim both ends. Carefully slit each gourd lengthwise, creating a pocket, but be careful not to cut all the way through.
Prepare the Filling
- In a bowl, combine the grated onion, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, ground fennel seeds, amchur (dry mango powder), and salt. Mix well.
Stuff the Ivy Gourds
- Add 1 tablespoon of oil to the filling mixture and mix thoroughly. Stuff the ivy gourd pockets generously with this mixture.
Cook the Stuffed Ivy Gourds
- Heat the remaining oil in an oven-safe dish or skillet over medium-high heat. Arrange the stuffed ivy gourds in the dish. Add a little water (about 1/4 cup) to the bottom of the dish if needed to prevent sticking. Cover the dish and cook for 5-8 minutes on medium-high heat, or until the ivy gourds are tender.
Finishing Touches
- Remove the lid and cook for another 2 minutes, allowing the excess moisture to evaporate and the spices to further blend. Serve hot with roti, paratha, or dal chawal.
Recipe Notes
Expert Tips for the Best Bharwan Kundru
- For a richer flavor, lightly sauté the filling before stuffing the ivy gourds.
- Adjust the amount of red chili powder according to your spice preference.
- If the filling is too dry, add a little water to achieve a smooth consistency.
- For a more intense flavor, marinate the stuffed ivy gourds for 30 minutes before cooking.
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Recipe Nutrition
Calories: 108kcalCarbohydrates: 7gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 14mgPotassium: 168mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 37mgCalcium: 66mgIron: 3mg
Hem Lata Srivastava
Articles: 200
4 Comments
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Such a beautiful dish! Can’t wait to try it.
Looks incredible! Thanks for the details.
This is fantastic! Thank you for sharing.
This looks divine! Can’t wait to make it.