Once they stop popping, add chana 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 heat when chillies turn bright red and fenugreek seeds turn a darker shade of golden brown. Let cool.
Grind along with sambhar 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 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.)
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)
Spoon a little ground masala into each of the slit vegetables.
Heat a teaspoon 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 mins 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.