Stuffed Tondli Vegetable

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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