Thursday, October 15, 2020

Tindora sambhro | Gujarati tindorano lotvaro sambharo |Gujarati sambharo


Ivy gourd - 8 - 10, 

Green chilli - 2 -3,

Peanut oil - 1 - 1 1/2 tbsp,

Mustard seeds - 1/8 tsp,

Cumin seeds - 1/4 tsp,

Turmeric powder - 1/8 tsp,

Salt - to taste,

Sugar - 1/8 tsp,

Lemon juice - few drops,

Gram flour - 2 tbsp.



Wash and dry ivy gourd and green chilli well. Remove top and bottom part of ivy gourd and cut lengthwise as per given below image. Remove top of green chilli and cut lengthwise as per given below image.

Heat oil in a pan over medium flame. Add mustard seeds followed with cumin seeds. Let them splutter well. Now add chopped ivy gourd and green chilli pieces followed with turmeric powder and salt. Mix well. 

Now cook covered over medium low flame for 3 - 4 minutes. Stir in between for even cooking.


Now add sugar and lemon juice. Mix well. 

With the help of a sieve, sieve gram flour over mixture. 

Cover the lid and let it cook for a minute.

 Mix well. Serve with meal.


Cut ivy gourd as per desire shape.

Adjust amount of ingredients as per taste.

Sugar and lemon juice can be skipped.


For video recipe - 


Monday, September 14, 2020

Bitter Gourd Thepla | Karela Thepla | કારેલાના થેપલા

Bitter gourd skin(Peeled & washed) - 1/3 cup,
Wheat flour - 1 cup,
Gram flour - 1 tbsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tsp,
Asafoetida - 1/8 tsp,
Peanut oil - 1 tbsp,
Coriander & cumin powder - 1/2 tsp,
Garlic paste - 1/2 tsp,
Coriander leaves (finely chopped) - 1/4 cup,
Salt - to taste,
Warm water - as per need,
Peanut oil - for roasting thepla.

Wash bitter gourd well. Trim top and bottom part. Peel off the skin.

Transfer peeled skin into a bowl. Add salt and mix well. Let it rest covered for 10 minutes.


After 10 minutes, wash well for couple of times. Squeeze out all the water.


In a mixing bowl, add wheat flour followed by bitter gourd skin, chopped coriander leaves, gram flour, salt, asafetida, coriander &cumin powder, red chilli powder, turmeric powder, cumin seeds, peanut oil and garlic paste.

Mix well. Now gradually add warm water and form into semi soft dough. Add 1 tsp oil and knead well for 2 - 3 minutes. Let it rest covered for 10 minutes. Divide prepared dough into 9 equal sized ball.
Roll each part into round with the help of rolling pin using dry flour as per given below image.

Place rolled thepla on hot tawa.

Let it cook for a minute, flip thepla. Apply oil(1/2 tsp) on partially cooked side. Again flip and apply oil(1/2 tsp) on other side.

Roast and flip thepla couple of times until its cooked well. Roast thepla over medium to medium high flame. Repeat the process with remaining dough.

Garlic paste can be skipped.
Adjust amount of spices as per taste.
Water can be replaced with curd in kneading process.
Serve with tea or keri chundo. For chunda recipe, click here.

For video recipe -