Barwa Tindora is a popular Indian dish of stuffed ivy gourds, where the vegetable is filled with a spicy mixture of ground peanuts, chickpea flour, and other spices, then cooked until tender. 

Ingredients

·       20-24 medium Tindora (ivy gourd), ends trimmed and slit lengthwise for stuffing

·       3 tbsp. chickpea flour (besan)

·       3 tbsp. ground peanuts

·       1 tbsp. coriander-cumin powder (dhana-jeera)

·       1 tsp red chili powder

·       1/4 tsp turmeric powder

·       1 tsp salt (or to taste)

·       1 tsp ginger-garlic paste (or separate)

·       Optional: 1 tbsp. brown sugar or jaggery for a sweet note, chopped cilantro for garnish

·       2 tbsp. oil for cooking 

Instructions

1.     Prepare the Filling: In a mixing bowl, combine the ground peanuts, chickpea flour, all the dry spices (coriander-cumin powder, red chili powder, turmeric powder, salt), ginger-garlic paste, and a little oil (about 1 tsp). Mix well to form a coarse paste or crumbly mixture.

2.     Stuff the Tindora: Carefully stuff the spice mixture into the lengthwise slits of each Tindora.

3.     Cook:

1.     Heat the remaining oil in a wide pan or pressure cooker on medium heat.

2.     Place the stuffed Tindora in the pan in a single layer if possible.

3.     Add a small amount of water (about 4 tbsp. total, some on the lid to create steam, or directly into the cooker) to aid cooking and prevent burning.

4.     Cover the pan with a lid and cook on low-medium heat until the Tindora is tender, typically 15-20 minutes. Stir occasionally to ensure even cooking and prevent sticking.

4.     Finish: Once cooked, garnish with fresh chopped cilantro if desired. 

Serve the Barwa Tindora hot with roti or rice and dal.