Ingredients

• 250 gms - fresh tender gherkins
• 1 tbsp - coconut, scrapped
• 1 stalk curry leaves
• 1 tsp - coriander leaves, finely chopped
• 1/2 tsp - dhania powder
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - chana masala (optional)
• 1/2 tsp - amchoor (dried mango) powder
• salt to taste
• 1/4 tsp - each cumin & mustard seeds
• 1 tbsp - oil

How to Make Stuffed Ghrekins

• Wash and dab gherkins dry, with a kitchen cloth.
• Nip off a tiny portion of base and tip.
• Make 2 incisions in + shape, from to top to base.
• Take care not to break completely.
• Keep enough uncut space at bottom.
• Mix together all dry masalas, coconut and salt.
• Stuff each gherkin in the slits with this masala, keep aside.
• Heat a non-stick pan, add oil.
• Add seeds, asafoetida, curry leaves, and stir.
• Add gherkins, stir-fry for a minute.
• Add 1/2 cup water, bring to a boil.
• Cover and simmer, till gherkins are tender.
• Allow all the water to evaporate.
• Remove into dish and garnish with coriander. Serve hot with hot phulkas, or puris.