The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.

For more recipes related to Bharleli Tondli checkout Tindli Chatpati , Tindli Palak Saag . You can also find more Main Course_Veg recipes like Vatana Nu Leelu Shaak, Batata cha Kachrya, Paella With Tofu, Dahi Bhindi. Or try out these recipes from Maharashtrian Cuisine like Garlic Chicken, Sabudana Halwa, Batata Song , Peanut Aloo.

Tindli ivy gourds (tondli), 4 slits on both edges 15-20

Oil 5 tablespoons

Onions finely chopped 2 medium

Scraped coconut fresh 1/2 cup

Salt to taste

Garam masala powder 1 teaspoon

Garam masala powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Tamarind pulp 1/2 teaspoon

Jaggery (gur) grated 1 tablespoon

Step 1

Heat 1 tablespoon oil in non-stick pan. Add ½ the onion and sauté till golden.

Step 2

Add coconut and sauté till golden. Add salt, garam masala powder, chilli powder and turmeric powder and mix well. Remove and set aside to cool.

Step 3

Grind the roasted mixture alongwith some water to a coarse paste and transfer in a bowl.

Step 4