Stuffed Bharwan Kundru (Ivy Gourd): A Flavorful Indian Recipe
35 minutes
709 reads
About Stuffed Bharwan Kundru (Ivy Gourd): A Flavorful Indian Recipe
Embark on a culinary journey to India with this aromatic Stuffed Bharwan Kundru (Ivy Gourd) recipe. Imagine tender ivy gourd, delicately slit and brimming with a fragrant symphony of spices.This simple yet elegant dish offers a delightful dance of earthy, spicy, and tangy flavors. It's the perfect centerpiece for a dinner party or a comforting escape for a quiet lunch.Pair it with warm rotis or fluffy steamed rice for a truly satisfying and unforgettable Indian meal.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Ivy Gourd
- 500 gm Ivy Gourd kundru
Stuffing
- 1 tbsp Onion grated
- 1 tsp Ginger-Garlic Paste
- 1 1/2 tsp Salt or to taste
- 1 tsp Turmeric Powder haldi
- 2 tsp Coriander dhania, ground
- 1 tsp Chili Powder or to taste, red
- 1 tbsp Fennel Seeds
- 1 tbsp Mango Powder amchur, dry
Other
- 2 tbsp Oil
Instructions
- Wash the ivy gourd thoroughly. Trim both ends and make a slit lengthwise, being careful not to cut all the way through. This creates a pocket for the stuffing.
- In a bowl, combine the grated onion, ginger-garlic paste, salt, turmeric powder, ground coriander, red chili powder, fennel seeds, and dry mango powder. Mix well to ensure the spices are evenly distributed.
- Add 1 tablespoon of oil to the spice mixture and combine thoroughly. This helps bind the stuffing and enhances its flavor.
- Carefully stuff each ivy gourd with the spice mixture, ensuring the filling is packed gently but firmly.
- Heat the remaining 1 tablespoon of oil in an oven-safe dish over medium-high heat. Add the stuffed ivy gourd to the hot oil.
- Cover the dish and cook for 5-8 minutes, allowing the ivy gourd to soften and the spices to meld. Covering the dish traps steam and helps cook the ivy gourd evenly.
- Uncover the dish and cook for another 2 minutes, or until the ivy gourd is slightly browned and the stuffing is fragrant. This final step adds a touch of color and enhances the overall flavor.
- Serve the Stuffed Bharwan Kundru hot with paratha, roti, or dal chawal (lentil and rice).
Recipe Notes
Good To Know
- For a richer flavor, sauté the stuffing mixture until the onions turn golden brown and slightly caramelized before filling the kundru; this deepens the overall taste of the dish.
- If you prefer a tangier filling, add a teaspoon of amchur (dry mango powder) or a squeeze of fresh lemon juice to the spice mix before stuffing.
- To ensure the stuffing stays inside during cooking, gently secure the slit kundru with a small piece of kitchen thread or toothpick, removing them before serving for a tidy presentation.
Expert Tips
- Choose kundru that are firm, green, and free from blemishes for the best texture and flavor.
- Don't overcook the kundru; they should be tender but still hold their shape. A slight bite is desirable.
- Experiment with different stuffing ingredients like grated coconut, peanuts, or other vegetables to create your own unique variations.
Storage Instructions
- Leftover stuffed kundru can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a covered pan on low heat to maintain moisture and prevent drying out.
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Recipe Nutrition
Calories: 63kcalFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mg
Hem Lata Srivastava
Articles: 200
4 Comments
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I’m loving this recipe already!
Such a great recipe! Can’t wait to try it.
This is delightful! Thanks for the recipe.
This looks incredible! Thank you.