Rohini's Stuffed Tondli

Tondli or Tindora Zhunka or Kundru is a Gherkin. Like the cucumber this is also a fruit and has similar nutritional value. It is known by various names in different states of India and are prepared in a variety of spices. The Tondli seems like a far off cousin of the Parwal, which is a bigger version of the same. It is said that the Tondli can help reduce blood sugar (Your nutritionist would be the best person to talk about that). Although the taste of tondli is bland, it can be used in many interesting ways.

I love Tondlis, and I have had them only in Maharashtra, India. And therefore, to me this is a typical maharashtrian dish. Of course, this preparation is maharashtrian too.

I tried this recipe from a friend's blog. I have experimented with other traditional recipes for tondli and nothing came close to this one. Rohini's recipe for tondli is by far the best my husband and I have ever tasted !

So dont just read through this post, get started with the preps !!!

Here goes -

http://rohinigore.blogspot.com/2009/08/stuffed-tondli.html

INGREDIENTS:

Tondli - 4 cups

Peanut Powder (Roasted) - 1/2 cup

Dry Coconut Powder - 1/2 cup

Sesame powder - 1/4 cup

Red Chilli Powder  - 1 tsp

Jeera (Cumin) Powder - 1tsp

Dhania (Coriander) Powder - 1 tsp

Garam Masala - 1 tsp

Jaggery - 2 tbsp

Hing ( Asafoetida) - 1/2 tsp

Haldi (Turmeric Powder) - 1 tsp

Mustard Seeds - 1 and 1/2 tsp

Fresh Coriander Leaves - 1/2 bunch, chopped

Oil - 2 tbsp

Water - 1 cup

Salt to taste

COOKING TIME: 35 mins

SERVING: Serves 2

METHOD:
1. Wipe dry the washed and cleaned Tondli.

2. Cut off the top and bottom ends. Slit the tondli in the center, keep aside.

3. Prepare the Masala to go into the Tondli.

Masala:

4.Mix the Peanut Powder, Dry Coconut Powder, Sesame Seed Powder, Red Chilli Powder, Jeera Powder, DHania Powder, Garam Masala, Jaggery, Fresh Coriander and Salt to taste.

5. Stuff this Masala into the Tondlis, keep aside.

6. In a pot, heat Oil.

7. Add Mustard Seeds, let them splutter. 

8. Add Hing and Haldi. Cook for a couple seconds.

9. Add the stuffed Tondli and left over masala, if any.

10. Add the water, mix well.

11. Cook the tondli covered for about 7 to 10 mins.

12. Stir and remove from fire.

Serve hot with Roti or Pulav.

The only thing I do differently sometimes from the recipe mentioned above is cutting the tondlis into half, instead of making a slit and stuffing it with the spices.

Enjoy !!