Ingredients

• 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