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Stuffed kundru curry
By : Nandini Sivakumar
Category : Vegetables
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
  1. Heat 1 tsp of oil. Splutter mustard seeds.
  2. Once they stop popping, add chana dal, urad dal and pepper.
  3. Roast for a minute
  4. Add asafoetida, cumin (if using powder, don`t add now), red chillies, followed by fenugreek seeds and coriander seeds.
  5. Take off heat when chillies turn bright red and fenugreek seeds turn a darker shade of golden brown. Let cool.
  6. Grind along with sambhar podi (and cumin powder if using) into a coarse powder.
  7. In the meanwhile, wash and nip the ends of the kundru
  8. Make `plus` shaped slits for three-fourths the length of each vegetable (I actually cut the vegetable lengthwise till three-fourths along the length from one side then make a cross-like similar cut from the other end.)
  9. After this, you can either pressure cook it for two whistles or microwave uncovered with some water sprinkled 4-5 times for 2 mins each time. (Or if you have the patience, cook directly on the wok with water for about 45 mins, which is what I did)
  10. Spoon a little ground masala into each of the slit vegetables.
  11. Heat a teaspoon of oil in a wok. Splutter mustard seeds and cumin (if using).
  12. Gently drop all the stuffed vegetables into the wok and add salt.
  13. Stir fry for 5 mins and check if the vegetable is thoroughly cooked. If not, add some water and cook for a while longer
  14. Once cooked, add chopped coriander, mix well and serve.

Recipe courtesy: foodiliciousnan

Ingredients:
250 gms - 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/chana dal
2 tsp - urad dal
4-5 - black peppercorns
1/2 tsp - fenugreek seeds
2 tsp - coconut, grated
1 tsp - ready sambhar powder (you can leave it out and add 1 more red chilly and an additional teaspoon of coriander seeds)
Asafoetida, a pinch
2 tbsp - chopped coriander leaves
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