Stuffed kundru curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 250 g - kundru
  • 2 tsp - oil
  • 1 tsp - mustard seeds
  • 1 tsp - cumin/cumin powder (optional)
  • 5 - dry red chillies
  • 2 tsp - dry coriander seeds
  • 1 tbsp - Bengal gram/channa dal
  • 2 tsp - urad dal
  • 4-5 - black peppercorns
  • 1.5 tsp - fenugreek seeds
  • 2 tsp - coconut, grated
  • 1 tsp - ready sambar powder (you can leave it out and add 1 more red chilli and an additional tsp of coriander seeds)
  • 1 pinch - Asafoetida
  • 2 tbsp - chopped coriander leaves.

How to Make Stuffed kundru curry

  • Heat 1 tsp of oil.
  • Splutter mustard seeds.
  • Once they stop popping, add channa dal, urad dal and pepper.
  • Roast for a minute.
  • Add asafoetida, cumin (if using powder, don't add now), red chillies, followed by fenugreek seeds and coriander seeds.
  • Take off the heat when chillies turn bright red and fenugreek seeds turn a darker shade of golden brown.
  • Let it cool down.
  • Grind along with sambar podi (and cumin powder if using) into a coarse powder.
  • In the meanwhile, wash and nip the ends of the kundru
  • Make 'plus' shaped slits down three-fourths the length of each vegetable.
  • After this, you can either pressure cook it for two whistles or microwave uncovered with some water sprinkled 4-5 times for 2 minutes each time.
  • Spoon a little ground masala into each of the slit vegetables.
  • Heat a tsp of oil in a wok.
  • Splutter mustard seeds and cumin (if using).
  • Gently drop all the stuffed vegetables into the wok and add salt.
  • Stir fry for 5 minutes and check if the vegetable is thoroughly cooked.
  • If not, add some water and cook for a while longer.
  • Once cooked, add chopped coriander, mix well and serve.
  • Recipe courtesy: foodiliciousnan