Ingredients

• 250 g - 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 - channa masala (optional)
• 1/2 tsp - amchoor (dried mango) powder
• salt
• 1/4 tsp - cumin
• 1/4 tsp -mustard seeds
• 1 tbsp - oil
• 1 pinch- asafoetida
• 1 tsp - seeds

How to Make Stuffed Tondli Vegetable

• Wash and dab gherkins dry with a kitchen cloth. Nip off a tiny portion of base and tip.
• Make 2 incisions from top to base.
• Take care not to break completely.
• Keep enough uncut space at bottom.
• Mix together the dry masalas, coconut and salt.
• Stuff each gherkin 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.
• Garnish with coriander.
• Serve hot with hot phulkas, or puris.