Stuffed Kundru Recipe (Stuffed Ivy Gourd, Bharli tondli)
Kundru or the ivy gourd or the little gourd can be cooked in many different ways. The two most common ways to cook are by stir frying and by stuffing. The stir fry variety is dry while the stuffed variety has a thick gravy and is usually made spicy. Here I am sharing the recipe for the stuffed form cooked using the Maharashtrian Kala/Goda masala.
Ingredients
- Ivy gourd (Kundru) - About 10
- Coarsely ground roasted-peanut powder* - 1/4 - 1/2 cup
- Salt - To taste
- Red chili powder - 1 tsp or as per taste
- Goda / Kala masala - 2 tsp
- Jaggery (gud) - 1 tsp grated
- Oil - 4 tsp
- Mustard seeds - 1/2 tsp
- Aasafoetida (Hing) - A pinch
- Turmeric Powder - 1/4 tsp
Instructions
- Wash all the ivy gourds and cut off the ends. Cross slit them as shown in the video below, to make space for the filling. After the first slit, turn the gourd 90 degrees and then make the other slit from the other end.
- Mix 1/2 cup coarsely ground roasted peanut powder*, salt to taste, 1 tsp (or to taste) red chili powder, 2 tsp Kala/Goda masala, and 1 tsp grated jaggery.
- Take one gourd at a time and stuff about 1/2 tsp filling in both the slits. Keep aside. Repeat for all the gourds.
- Heat 4 tsp oil in a pan and add 1/2 tsp mustard seeds. After they crackle, add a pinch of asafoetida (hing), and 1/2 tsp turmeric powder.
- Add the stuffed gourds and 1/4 cup water. Cover to cook on a low-medium flame till the gourds are soft but not too soggy. Don't forget to check and stir intermittently.
- Add all the remaining filling, little more water and let cook for another minute and then turn off the heat.
- Garnish this stuffed kundru curry with some finely chopped coriander leaves and serve hot with roti/chapati.
* Roast some raw peanuts on a medium heat, till some dark spots appear on the skin. Let them cool and then rub between hands to remove the skin. Blow off all the peels and grind the peanuts coarsely in a grinder.
